Prime N.Y. Strip 34
Prime N.Y. Strip, with a lapsung tea rub, served wtih truffle mashed potatos and asparagus; with your choice of a mushroom veal cognac or bleu cheese sauce.
Halibut 31
Halibut crusted with fines herbes, served over crab stuffed potato latkes,
sauteed rapini and a saffron avgolemono sauce.
Bouillabaisse 25
Traditional French Fish Stew, seasoned with white wine,
saffron and fennel; served with Seabass, Mussels,
Shrimp and Israeli cous cous.
Topped with Rouille sauced French Baguette.
Duck Two Ways 24
Seared Duck breast and slow roasted leg served with
sauteed swiss chard, roasted fennel and truffle
polenta cake, with a fig and sherry roasted duck sauce
Mousakka 17
This lasagna like dish is filled with Mediterranean spiced
ground beef, layers of eggplant and topped
with the creamiest Béchamel sauce.
Salmon 24
Sauteed Salmon served with a saffron shrimp flavored risotto,
oyster mushrooms and asparagus tips.
Lamb Tagine 26
Lamb Shank by Strauss; braised with dates, apricots, saffron,
chickpeas, ginger and a Moroccan spice blend,
served over cous cous.
Mediterranean Spiced Tofu 16
Seared tofu served atop Zaalouk, a combination of eggplant,
peppers and tomatoes; fried okra, fingerling potatoes and
finished with a cilantro pesto.
Scallops 28
Sautéed Scallops served with sun-dried tomato mascarpone
gnocchi, artichoke hearts and kalamata olives in
a champagne Beurre Blanc Sauce.
Lamb Chops 29
Grilled lamb chops by Strauss, marinated with Mediterranean herbs,
served with truffle mashed potatoes and minted ratatouille
with a Shiraz juniper and fig sauce.
