PENTHOUSE ~ DINNER
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Appetizers |
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| Pasta House made bottarga and ricotta ravioli, arugula, fava beans, and caper sauce. |
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| Tartare Chopped tenderloin of beef with traditional condiments; prepared tableside. |
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| In the Bone Roasted beef bone marrow, tabouli, and flat bread. |
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| Seafood Seared scallops, saffron tapioca, local baby carrots, and shiso. |
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| Foie Gras Seared and served with French toast, cherry marmalade, and four leaf balsamic. |
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| Carpaccio Lamb loin, spring peas, mint, and baby turnips. |
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| Risotto Peas and asparagus with a fried quail egg, and radish. |
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| Hot Spinach Spinach, bacon and sweet and sour flamed tableside with Cognac. |
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| April Salad Mizuna, queso fresco, and pork chicharon croutons with a chorizo vinaigrette. |
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| Our Ceasar Prepared tableside. |
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| Caviar Service American black bowfin; classic presentation. |
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| House Caprese Mozzarella and sun dried tomato roulade, basil oil, and tomato raisins. |
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| Pate Country style with olives, whole grain mustard, and grilled baguette. |
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Main Course |
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| Beef Eight-ounce prime cut of black angus bone-in ribeye, huitlacoche cultured butter, and fried onion. |
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| Chicken Semi-boneless brick pressed half chicken, crushed potatoes, and baby turnips. |
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| Lamb Four grilled chops, basmati rice, spicy mint chutney, and pakora vegetables. |
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| Filet Ten-ounce cut prime tenderloin, morell mushrooms, and pommes croquette. |
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| Duck Seared breast, fava beans, mint oil, pecorino cheese, potato gnocchi, and balsamic. |
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| Veal Scaloppine sauteed tableside with butter, blood orange, pernod, and lavendar; served with pasta. |
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| Fish Peanut crusted halibut, rice cakes, togarashi, and shiso. |
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Dover Sole |
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| White Meat Pork chop milanese topped with arugula and tomato in lemon olive oil; served with frites. |
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| The Vegetarian Grilled seasonal vegetables, black beans, and green chile butter. |
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Deserts |
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Chocolate Molten Lava Cake |
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| Nutella Souffle With amarena cherry sauce. |
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| Cheese House-made fromage blanc and seasonal fruit with walnut and thyme infused honey. |
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Our beef selections are USDA Prime cuts of Black Angus.
