V = Vegetarian / VG = Vegan / D=Dairy / SF= Seafood / GF=Gluten Free / N= Nuts
SALADS
Quinoa Tabbouleh – V / VG / GF
Mixed Lettuce, Arugula, Cucumber, Cherry Tomato and Citrus Vinaigrette
Chairman Salad – V / D/ GF
Mixed Lettuces, Anaheim Pepper, Feta Cheese, Quail Egg, Smoked Salmon
Circle Salad – V / N
Roasted Beet, Arugula, Caramelized Walnut, Beet Dust, Fine Herbs, White Truffle Aroma-Beet and Goat Cheese Puree
SOUPS
French Onion Soup – D
Parmesan and Croton Tuille with Gruyere Cheese
Leeks and Potato Cream – D / N
Saffron Tuille, Breaded Scallops with Toasted Almonds
Fisherman’s Soup II – SF / D
Crispy Squid Ink, Goat Cheese and Fried Parsley
APPETIZERS
White Tuna Ceviche – SF
Onion Ash, Coriander, Carrot, White Corn, Yellow Sweet Potato Puree Accompanied by Banana Chips
Mixed Seafood Platter – SF / N
Lemon Foam, Black Salt, Spiced Potato Wedge and Romesco Sauce
Shrimp Risotto – SF / N
Calamari Ink Dust and Lemon Risotto
Salmon Mozaic – SF / D
Cumin Parsley Terrine, Cucumber Sauce with Celery and Jalapeño, Yogurt Emulsion and Marinated Fresh Watermelon
Vegan Delight – VG
Crispy Corn, Ground Black Beans, Breaded Cauliflower, Red Onion, Cilantro, Lemon Juice and Light Chipotle Emulsion
Wagyu Beef Carpaccio
Ginger and Garlic Confit, Yuzu Soy Vinaigrette
Steak Tartare – SF / D
Red Onion, Capers, Anchovies, Parsley, Mustard, Raw Quail Egg Yolk
Ahi Tuna Tartare – SF / D
(Sashimi Grade) Serrano Puree, Garlic, Avocado and Yuzu; Cucumber Salad, Sesame Mayonnaise, Black Sesame Powder and Green Onion Pancake
FISH AND SEAFOOD
Live Lobster – SF / D
Grilled or Steamed with Clarified Butter (seasonal only)
Grilled Salmon – SF /D
Wild Rice Coulis, Zucchini Noodles, Confit Garlic Sauce and Grilled Asparagus
Caribbean Shrimp in Coconut
Pineapple, Coriander, Mashed Ripe Banana, Yellow Curry Oil, Coriander Oil and Black Salt
BEEF, PORK AND CHICKEN
Skirt Steak
19 oz Tender Cut
Grilled Rib Eye
Cut 12 oz
24 oz T-Bone Steak for Two
Select Cut Quality, Black Angus Grilled to Perfection
6 oz Beef Tenderloin – D
Classic Demi- Glace, Mushrooms Duxelle and Creamy Spinach
Lamb Rack Schnitzel – D
Creamy Celery Root and Smoked Corn with Turmeric
“Baby Back” Pork Ribs
Coleslaw Asian Style and BBQ Sauce with Roasted Pineapple Aroma
Chicken Breast – D
Porcini Sauce, Dehydrated Tomato Puree and Polenta Chips
Artisan Pasta – D
Smoked Tomato Sauce, Mixed Vegetables, Fresh Basil, Ricotta Cheese and Parmesan
SIDES
Risotto Ball with Mozzarella Cheese – D
Baked Potato-with Sour Cream – D
Garlic Mashed Potatoes
French Fries with Truffle Oil
Creamed Spinach- D
Grilled Green Asparagus – V / GF
Sauteed Broccoli – V / GF
Portobello with Fine Herbs – V / GF
DESSERTS
Fire and Ice – D
Fruits of the Forrest, Vanilla Ice Cream and Italian Meringue
The Melting Pina Colada – N / D
Coconut Ice Cream, Spiced Caramelized Pineapple, Drunken Almond Cake and White Chocolate Sauce
17th & Park – D
Deep Fried Cheesecake, Berry Compote and Creme Anglaise
Chocolate Coulant – GF / D
Gran Manier Sauce and Vanilla Ice Cream
Pavlova – GF/D
Lemon Cream, Mango Spheres and Mint Coulis