 KRAZY KAT'S DINNER MENU
 CHEF'S FEATURE
Cocoa Crusted Antelope FiletGnocchi, Royal Trumpets, Spinach, Foie Rosemary Butter, Brandied Cherry Emulsion 30  St. Clement, Merlot, Napa Valley, 2003 10 INTRODUCTION
Porcini RisottoDry Aged Rib Carpaccio, Stout Onion, Horseradish Frites 9 Pan Roasted Foie Gras Poached Plum, Cardamom Panna Cotta, Syrah Syrup 15 Ahi Tuna Sashimi Spring Rolls Candied Carrots, Blood Orange Miso Caramel 10 Poached Jumbo Shrimp Phyllo, Cucumber Carpaccio, Tomato Chili Jam, Lemon Confit 9 Grilled Deckle Celery Root Purée, Crispy Fennel, Smoked Tomato Crèma, Peppercorns 9 Potato Gnocchi Toasted Pine Nut Brown Butter, Panko Fried Eggplant, Mozzarella, Red Pepper Syrup 12/24 Grilled Lobster Paillard Basil Tarragon Oil, Arugula Citrus Salad 16 Presentation of Fine International Cheeses Choice of Four 20 SOUPS & SALADS
Crab BisqueMeyer Lemon Crème Fraiche 6/9 Sweet Potato Ancho Chile Soup Apple-Tasso Tart, Calvados Cream 5/8 Seasonal Greens Shaved Fennel, Navel Orange Supremes, Paprika Toasted Almonds, Pomegranate Emulsion 9 Caesar Salad Toasted Brioche, Parmesan Tuille, Smoked Tomato 9 add chicken 6 add shrimp 7 add crab cake 8 Smoked Pear and Arugula Goats Cheese Mousse, Port Cranberries, Hazelnut Oil, Honey Balsamic Syrup 9 Slow Roasted Poussin Yellow Beets, Endive, Bûcheron, Rye Croutons, Confit, Orange Blossom Honey, Roasted Garlic Tarragon Vinaigrette 14/26 SIDE DISHES
Foie Gras Pomme Frites - 8Roasted Garlic Rapini - 8 Lavender Honey Glazed Carrots - 8 Winter Truffle Pomme Purée - 8 Prosciutto Wrapped Asparagus - 8 Roasted Shallot Haricot Vert - 8 SEAFORD COURSE
Hazelnut Crusted HalibutButternut Squash Pancetta Risotto, Lobster Mushrooms Thyme Honey 15/28 Black Sesame Seared Scallops Edamame Dumplings, Chinese Sausage, Wilted Frisèe, Red Pepper-Miso Emulsion 14/26 Pan Seared Crab Cakes Lemon Verbena Meuniere, Tomato Cucumber Relish, Taro Chips Soft Herb Salad 15/28 Grilled Barrel Cut Swordfish Smoked Veal Bacon, Yellow Beet Carpaccio, Boniato Purée Poached Pear Beurre Rouge 13/24 MEAT COURSE
Slow Braised Veal Osso BuccoSmoked Gouda Arancini, Rapini, Garlic Confit, Preserved Lemon-Cipollini Jus 24 Seared Breast of Duck and Leg Confit Duck Fat Tarragon Grits, Montrachet, Organic Carrot Salad, Pistachio Syrup, Plum Chutney 15/29 Herb Grilled Filet of Beef Organic Swiss Chard, Port Mushroom Ragout, Sweet Potato Frites 15/28 Bourbon Glazed Prime Pork Mignon Gingered Apple Pork Belly, Fingerlings, Crispy Parsnips, Sherry Cider Gastrique, Fresh Nutmeg 14/26 Daily Vegetarian Entrée Courses are available in appetizer or entrée portions Voss sparking and still water - 6 Donny Merrill Executive Chef Menu contributions by Jesse Jones An 18% gratuity will be added for parties of 6 or more. Ask about our private dining rooms and conference center for private functions and business meetings. |