Sample Menu: 1st Course
Potato mash, spiked with key lime and aji amarillo . Layers of crab, shrimp, and avocado. Aoli glaze.
North Slope Tuna Duo
Tuna Carpaccio on a bed of micro greens with Ginger-Lime marinade AND
Tuna Tartar with Tamari vinaigrette and Lemon pulp on a Wasabi cracker
Tsar Nicolai II Blinis
Ikura and Dill Creme Fraiche filling. Topped with melted Chive butter and Smoked Salmon.
Insalata Di Farro
Spelt Salad with shaved brussels sprouts, grilled baby zucchini, cherry tomatoes, grana padano and shallots in basil and white wine vinaigrette
Grass-fed choice steak, sliced thin. Gata Hurdes olive oil, fresh lemon juice, Anchovies.
Idaho potatoes halved and baked till golden. Filled with Applewood smoked bacon and tomato confit. Topped with aged Cheddar and fried Leeks.
Arugula, shaved fennel, shallots and feta with a citrus and truffle oil vinaigrette
A smooth blend of cucumber and avocado. Topped with Jalapeno Cilantro pesto and Pistachio crumbs.
Quixotic Mushroom Ravioli
Shitake, Porcini, and Oyster mushrooms in hand-made ravioli with Sage-Saffron butter.
Cast-Iron Grilled Eggplant
Oven-baked plum tomato. Caramelized onion chutney. Cumin-mint cream.
Sample Menu: 2nd Course
Poached in a wine, Caper andTarragon reduction. Served over Lemon Couscous and grilled Brussels Sprouts.
Peruvian Grilled Sea Scallops
Cilantro Quinoa Risotto, lemon zest, and oven baked Asparagus
Linguine Al Nero Di Seppia
Lobster, Squid, and Rock Shrimp in White Wine Reduction with Squid Ink and Parsley Over Fresh Pasta
Andean Grilled Pork Chops
Aji Panca and beer reduction. Served over yellow Butter Bean-Cilantro puree and grilled Bok Choi
Natasha’s Seared Duck
Passion Fruit glazed Long Island Duckling breast, Grilled Persimmons, and Parsnip Puree
Elvira's Ají de Gallina
Organic Chicken Fricasseé cooked in a creamy panca and yellow ají sauce with cracked walnuts and grilled asparagus served over black garlic rice .
Wilted Arugula, Fennel, and Artichoke. Topped with Parmigiano Reggiano and White Truffle oil.
Winter Red Miso Stew
Maitake and Wood Ear mushrooms, Onion Tempura, Shirataki noodles, Scallions, soft egg (optional)