|
SIGNATURE STARTER PLATTERS Charcuterie Small – 14 Medium – 25 Large – 35
Charcuterie and Cheese Camembert, Point Reyes Blue, Beemster –21 Duck Board Chilled Seafood
WOOD OVEN PIZZETTAS Prosciutto Pizzetta Academia Barilla Prosciutto di Parma, Provolone Cheese, Balsamic Red Onions, Arugula –14 Smoked Salmon Crème Fraîche, Caviar , Chives, Scottish Smoked Salmon, Rye Cracker Crust –15
CHEF'S TASTING MENU Seared Maine Scallop Cauliflower Veloute, Toasted Almonds, Golden Raisins, Capers Wine Pairing -2004 Ncolas Joly, "Les Clos Sacrés", Chenin Blanc, Savennieres, France Seared Foie Gras Crispy Veal Sweetbreads Porcini Mushrooms, Black Truffle, Sherry Reduction Wine Pairing - 2005 Sonnenberg, “Walporzheimer”-Spätburgunder Qba Trocken-Ahr, Germany Seared Maple Leaf Farms Duck Breast Mustard Spaetzle, Braised Kale, Sour Cherry Demi Glace Wine Pairing - 2005 René Lequin-Colin, “La Comme” – 1er cru - Pinot Noir - Santenay, France Chocolate Crêpe Dark Chocolate Hazelnut Cream, Hazelnut Caramel Ice Cream Wine Pairing - Gould Campbell - 10year old Tawny Port - Portugal Five
Course Menu –85
SOUPS/SALADS
Lobster Bisque Lobster Coral, Micro Herbs - 12 Wild Mushroom Soup Roasted Beet and Arugula Salad Little Gem Romaine Salad Candied Walnuts, Shaved Honey Crisp Apple, Creamy Farmhouse Cheddar Vinaigrette - 14 Chilled Chicken Caesar Salad Organic Baby Field Greens Wood Oven Roasted P.E.I. Mussels House Made Spanish Chorizo, Smoked Paprika-Saffron Vinaigrette, Grilled Bread - 14
ENTREES Oven Roasted Australian Rack of Lamb Caponata Stuffed Piquillo Pepper, Spiced Carrot Paint, Yukon Gold Potato Crushed with Garlic, Arugula, and Extra Virgin Olive Oil - 45 Grilled Red Wine Marinated Quail Roasted Garlic Polenta, Wild Mushroom Ragout, Haricot Vert 28 Painted Hills Rib-Eye Steak Chanterelle-Blue Cheese Bread Pudding, Grilled Delta Asparagus, Bernaise Sauce - 38 Crispy-Skinned Australian Barramundi Piquillo Cous Cous, Cucumber Pearls, Vanilla-Curry Sauce - 28 Black Pepper Crusted Ahi Tuna and Seared Foie Gras Napa Cabbage, Blood Orange, Pinot Noir-Beet Sauce - 38 Slow Roasted Lamb Shoulder Fettuccini Nicoise Olives, Swiss Chard, Garlic Confit, Aged Asiago - 24 Vegetarian Spring Garlic Risotto Fiddlehead Ferns, Black Trumpet Mushrooms, Parmigiano-Reggiano - 24
$3 to split any item 20% Gratuity will be added to parties of 6 or more Executive Chef Sean Fleming |
|
Free Parking Available underground at Draeger's |