Our Menu
DessertsCatering MenuA La CarteChef's 6 Course Tasting MenuWeekday Chef's Flagship AtelierNew Years Eve menu
Menu
House Creme Brulee
$12.00
Flourless Chocolate Torte
$12.00
Seasonal Warm Cookies w/ House Made Iced Cream
$12.00
Nutella Cheesecake
$12.00
Affogato
$10.00
To Start
Raw Bar
Oysters, Jumbo Shrimp, Stone Crab Claws
House Made Spicy Tuna & Spicy Salmon Sushi Rolls
Mini Pulled Pork Tacos
Pickled Red Onion, Avocado Cream
Croque Madame
Quail Egg, Brioche
Sesame Encrusted Ahi Tuna
Wasabi Mayo, Pickled Red Onion, Micro Cilantro
Grilled Ham Brie Sandwiches
Roast Tomato Soup Shooters
Wild Mushroom Toast
Smoked Salmon Pinwheels
Peach, Proscuitto & Mozzarella Skewers
Smoked Salmon Pinwheels with Caper Cream Cheese
Tomato Caprese Skewers
Tuna & Avocado Tartar Tostada
Chicken Satay with Spicy Peanut Dipping Sauce
Zucchini, Goat Cheese & Herb Gratin
Deviled Eggs with Salmon Roe
Main Course
Braised Short Ribs
Celery Root Puree, Rosemary Crema
Beef Tenderloin Croissants
Horseradish Cream, Pickled Shallots
Grilled Flank Steak
Chimichurri
Pan Seared Steelhead Trout
Lemon Caper Beurre Blanc
Ramp Tortellini, English Peas & White Wine Cream Sauce
Jumbo Lump Crab Cake
Truffle Lemon Aioli
Veal Osso Bucco
Creamy Polenta & Veal Jus
Chicken Roulade with Spinach, Shiitake & Goat Cheese
Soba Noodles with Broccoli, Bell Pepper, Carrot, Cilantro & Mint, Peanut Sauce
Sides
Heriloom Tomato
Buratta Salad
Chopped Greek Salad
Cucumber, Tomato, Olive, Feta with Oregano Vinaigrette
Watermelon
Feta, Mint Salad with Balsamic Glaze
Shaved Asparagus
Parmesan, Chive and Truffle Salad
Classic Ratatouille
Italian Bread
Shaved Brussel Sprouts
Lardons, Balsamic Glaze
French Potato Salad with Tarragon Dijon Vinaigrette
Roasted Seasonal Vegetables
Potato, Leek & Gruyere Gratin
To Finish
Key Lime Cheesecake
Chocolate Mousse
Rum Whipped Cream
Tres Leches
Vanilla Bean Creme Brulee
Espresso Tiramisu
Appetizers
Wild Mushroom Toast
$22.00
Grilled sourdough, truffle chili cream cheese, sherry balsamic.
French Onion Soup
$24.00
Braised short ribs, caramelized onion sherry broth, emmental cheese.
Thrice Cooked HB Fries
$22.00
Parmesan. house ketchup, lemon truffle aioli, fall burgundy truffle.
Poached Pear Salad
$18.00
Roasted Beet. Poppy Seed Dressing. Pickled Red Onion. Roquefort.
Mediterranean Grilled Octopus
$26.00
Olive Tapenade. White Bean Puree. Chorizo & Tomato Salsa.
Main Course
Grilled King Salmon
$40.00
Maple Bourbon Glaze. Lemon Dill New Potatoes. Heirloom Carrots.
Rack of Lamb
$56.00
Potato mash, chimmichurri. Spicy broccoli rabe, roman artichokes.
White Asparagus & Mushroom Fricasse
$30.00
Vin Jaune Cream. Poached Egg. Chive Oil. Toasted Brioche & Truffle
Wagyu Beef Coulotte
$54.00
Duck fat New Potatoes. Creamed Kale Gratin. Cognac Peppercorn Sauce.
Bronzino
$46.00
Beurre Blanc. Ratatouille. Frisse
Salad.
Salad.
Cacio e Pepe
$28.00
Bucatini Pasta. Pecorino Romano. Toasted Black Pepper. Black Truffle
Fresh Oysters & Seafood
Colossal Shrimp & Crab Claw Cocktail
$26.00
Old bay cocktail sauce.
Oyster Symphony
$18.00
Each Signature Oyster topped with and picked accompaniment.
The Royal Seafood Tower
$140.00
Crab Cocktail Claws. Colossal Shrimp. Caviar. SesameEncrusted Tuna. Octopus. A collection of Oysters. A grand expression of the finest - pristine, elegant, and crafted for the table to share.
Oysters on the 1/2 Shell
House Bread
Olive Focaccia
$12.00
Hot honey, honey butter, fried onions.
Grilled Sourdough
$6.00
Hot honey, honey butter, fried onions.
Chefs Alexander Hardy & Tara Buzan Hardy $150.00 per Guest. Optional Wine Pairing $85.00
'Clarity'
I. Lucky Charm Oysters
Green Apple Brunoise. Cucumber Brunoise. Dill Oil
II. Langoustine
“Canterbury Cure Kaluga Hybrid” Caviar. Egg Yolk Confit
III. Hokkaido Scallop
Vermouth Beurre Blanc. Fennel Puree. Fennel Pollen
IV. Lobster Ravioli
Lobster Mousseline. Clarified Lobster Consomme. Black Truffles
V. Start of Spring Lamb Loin
Mint Infused Lamb Jus. Potato Fondant. White Queen Asparagus
VI. Dark Chocolate
Chocolate Cremeux. Lemon Mint Sorbet. Coffee Sorbet. Cocoa Nib Crumble.
Main Line Seasonal French with Seafood & Coastal Flavors
Three Courses · $68 per guest
Tuesday-Thursday
Weekday Chef's Flagship Atelier
Shared First Course
Langoustine Toast: Canterbury Cure Kaluga Caviar. Egg Yolk Confit
Entrée
Start of Spring Lamb Loin: Mint Infused Lamb Jus. Potato Fondant. White Queen Asparagus
Dessert
Dark Chocolate: Chocolate Cremeux. Lemon Mint Sorbet. Coffee Sorbet. Cocoa Nib Crumble.