Appetizers

New Mexican Vine Ripened Tomato Gazpacho
with tequila, pickled jalapenos and Jonah crab ceviche

Five Mushroom Soup
with port, red pepper flan & porcini dust

Crispy Fried Spring Rolls
filled with szechuan spiced lobster, Asian vegetables, wood ears and cellophane noodles served with a nuoc cham dipper

Smoked Tenderloin of Beef Carpaccio
with caperberries, truffle oil anchoiade and fennel slaw

Cultivated Onset Oysters
on the half shell

Crispy Fried "Salt-n- Pepper" Calamari
with a sweet-n-hot black bean hoisin dipper

Rafi's Hot Tamale
filled with duck confit, pistachios & blue cheese served with a dualing guava and grape glaces

Pan-Seared Parma Prosciutto Wrapped Diver Scallops
set atop soft polenta with mache and shaved Reggiano

Entrees

Almond Flour Coated Diver Sea Scallops
with a wasabiized pea tendril Asian pear salad, sticky rice cake and a five spice sauce

Spit Roasted Prime Sirloin of Beef
with whipped purple potatoes with goats cheese, a leek tart and sauce gorgonzola

Sage Tattooed Pan-Roasted Salmon Filet
set atop a warm fingerling potato & porcini mushroom salad with horseradish jus and balsamic syrup

Sesame Crusted Yellowfin Tuna Steak
served rare with an egg noodle tat soi stack, crispy green long beans
fried pork-n-leek dumplings and a blackberry Cabernet ginger sauce

Glenn's Vegetarian Noodles
with hen of the woods & shiitake mushrooms, artichokes, tomatoes, and double blanched garlic in a miso truffle broth

House Smoked Dry Rubbed Rack of Baby Back Pork Ribs
served with hush puppies, collard green & andouille pot likka and a vinegar habanero mop

Plantain Crusted Swordfish Steak
with dualing chipotle & black bean sauces, three vegatable escabeche and a lobster ceviche

Baby Chicken {Poussin}
cooked under a brick served with red risotto, flat leaf, shaved onion & pear tomato salad and a basil Parmesan sauce

Housemade Raviolis
filled with lobster, chive & mascarpone served with a saffron roasted tomato broth