Cuisine by Executive Chef Simon DeJohn
DRUSIAN PROSECCO VENETO EXTRA DRY NV
CUCUMBER WRAPPED SCALLOPS
Watercress Salad, Ice Wine Vinaigrette,
Pickled Citrus Rinds, Almond crusted Pineapple Chevre
BAVA “THOU BLANC” PIEMONTE CHARDONNAY’12
LOBSTER THREE WAYS
Lobster Florentine, Lobster Orzo Cake,
Whipped Lobster Mousse, Fines Herb Pesto
STEFANO VERONA ACCORDINI AMARONE CLASSICO ACINATICO’09
SEARED DUCK BREAST
Sweet Potato-Cranberry Biscuits, charred Green Tomatoes, Radicchio,
Swiss Chard, Red Onion-Duck Fat “Butter”, Blackberry Gastrique
PIETRACUPA CAMPANIA TAURASI’08
VEAL ROULADE
Lump Crab, Spring Squash Provencal, breaded Asparagus,
Opal Basil Oil, fresh grated Asiago
BAVA PIEMONTE ROSETTA MALVASIA di CASTELNOUVA’12
BERRY CREPES
Raspberry & Blueberry Crepes, Strawberry Cheesecake filling,
Honey Orange Glaze, crusted Pistachios