2009 Menu

8:30pm Seating

Appetizer Course

Duck Bouillion with Wild Mushrooms

And Carmelized Fennel Crostini

Or

Dayboat Sea Scallops with Snap Pea Broth

And Truffle Oil

Salad Course

Baby Lettuces with Extra Virgin Olive Oil Poached Vegetables

And Rice Wine Vinaigrette

Main Course

Chilean Sea Bass with Wasabi, Rice Pearls, Sake

And Miso Broth

Or

Cast Iron Seared Duck Breast with Cremini Polenta

And Cranberry Jus

Or

Grilled Filet Mignon with Foie Gras Custard and Demi Glas

Or

Pan Roasted Lobster with Pappardelle and Snap Peas,

Spicy Dashi and Lobster Butter

Cheese Course

Cabot Cheddar and Tomato Fondue

Dessert Course

Sweet Treats