Chef John D’Amico’s Signature Dinner

Our Signature Dinner is available everyday. This menu does not need total table participation and gives you an opportunity to experience a multi-course dinner. The menu changes monthly and features the most seasonally fresh food items available in the marketplace and Chef John D’Amico’s latest creations. The menu may also be paired with wine to create your own small wine dinner. This is a great way to entertain business associates or a great excuse to get together with friends.

Our spring Chef’s menu will feature wonderful produce such as white and green asparagus, English peas, fava beans, spring root vegetables, morel mushrooms and field spinach. From the ocean we feature sea scallops, halibut, Barramundi, grouper, wild striped bass and Kona Kompache. Farm-raised spring rabbit and lamb also find their way on this menu.

Amuse Bouche

Puree of English Pea with a Parmigiano-Reggiano foam.

Citrus Cured Atlanci Salmon Timbale, Caviar Crème Fraîche

A smoke fruit wood Atlantic salmon timbale filled with a citrus-cured salmon with cucumbers, Clementine oranges, served with a crème fraîche and caviar sauce.

Pinot Gris “Sonnenglanz”, Bott Geyl, Alsace, France, 2005
Lovely aromatic nose, with notes of pear and apple with a creamy and clean finish.

Seared North Atlantic Halibut Filet, Lobster Broth

Seared halibut topped with a lobster herb crust, served over a cauliflower purée, finished with a lobster brandy cream broth.

Chardonnay “Kimmeridgien” Jean-Marc Brocard, Burgundy, France, 2002
Medium-bodied, harmonious and elegant with balanced, quince, pear, hazelnut and white flower flavors and mineral undertones.

Spring Sorbet

Tournedo of Beef, Duck Confit

Tournedo of beef served on a bed of stewed lentils, topped with Duck Confit with a Tawny Port wine sauce.

Finca Sandoval, Manchuela, Spain, 2006
A full-bodied wine with dark berry flavors & hints of spice.

Fromage du Jour

Imported French cheeses du jour, with dates, membrillo, almond/fig cake and fruit bread. Supplemental Charge $9.95*

Gâteau Chocolat Moulleux,
Madagascar French Vanilla Bean Ice Cream

Warm chocolate cake with Madagascar French vanilla bean ice cream, served with caramel sauce, garnished with seasonal berries and mint.

Porto “LB”, Quinta do Nova, Douro Valley, Portugal, NV
Full-bodied with dark fruit flavors and spicey undertones.

$65.95 per person

Tax & Gratuity not included

*$25.00 per person supplemental charge for a 3oz. pour of matching wines per course.*