Menus : Banquet, Hors d'oeuvres and Chef's Tasting
| Chef's Spring Tasting Menu $145, Wine Pairing $98 |
| Llightly Smoked Scottish Ocean Trout California Caviar,petite herbs, farm egg salad NV Canard-Duchene Brut Rose, Ludes, France |
| Maine Lobster Zuckerman's asparagus, yuzu pickled Chanterelle mushrooms 2011 Plumed Blanc, Arroyo Seco |
| Alaskan Halibut braised pork belly, heirloom spinach, orech, pickled red onion 2010 Testarossa "Doctor's Vineyard" Santa Lucia |
| Colorado Bison Coachella valley corn chow chow, shishito peppers, popped sorghum 2009 Patland "Meritage", Stagecoach Vineyard, Napa Valley |
| Variations of Strawberry shattered mousse, roasted strawberry, rhubarb soup 2007 Chateau Grand Jauga Sauternes, Bordeaux |
| Valrhona Chocolate Mousse port gelee, whipped creme fraiche 2008 Niepoort "LBV" Porto, Portugal |
| CHEFS VEGETARIAN & PESCETARIAN TASTING MENUS AVAILABLE NIGHTLY UPON REQUEST |
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