FIRST COURSE

Tartare of Tuna                                                                14.     Watermelon “caviar” / wasabi sorbet / pickled ginger salad /
yuzu scented soy glaze                                                

Lamb Rillette                                                                   15.         Red onion-peach chutney / tostones

Country Salad                                                                  14.     Frisee / poached hen egg / smoked bacon lardoons / roquerfort cheese /
garlic croutons pommery mustard vinaigrette

Braised Pork Belly                                                             16.            
Dried cranberry mustard / celery “slaw” / apple essence

Garden Salad                                                                    11.
Organic field greens / soft herbs / chianti wine vinaigrette

Coconut Corn Soup                                                           11.
spiced popcorn / roast beet oil / organic radish sprouts

Star Anise Cured Salmon                                                    16.
Candied fennel-chickpea pancake / whipped crème fraiche /
salmon roe / gingersnap “dust”

Tomato Tart Tatin                                                             16.
Petite herb salad / parmesan foam / sauce pistou

Cocotte of Escargot                                                           15.
Green lentils / grilled country bread / roast garlic-Italian parsley sauce

SECOND COURSE

Seared Pepper Tuna                                                           39.     Salade Riviera / black truffle sea salt /
Mediterranean vinaigrette

Pan Roast Branzini                                                             30.
Ginger & mint poached young vegetables /
lavender-lemongrass scented nage

Sautéed Maine Sea Scallops                                                 35.
Oxtail risotto / spiced glazed carrots / white truffle oil /
rosemary jus

Lobster³                                                                          47.
Butter poached Caribbean lobster tail / lobster & new potato “galette” /
herbal lobster “cappuccino”

Lamb “Duet”                                                                    38.
Grilled rack of lamb / dried fruit braised shoulder /
cauliflower flan /mint-sweet pea emulsion

Pan Roast Sirloin                                                                36.
Warm salad of roast wild mushrooms /
cherry tomatoes -  haricot verts /“ST steak fries” /
Asian steak sauce

Desserts

Warm Banana & Dried Cranberry Crisp                                   12.
Candied Macadamia Nut Ice Cream

Merryvale ‘Antigua’    Muscat de Frontignan

ST Fruit "Pond"                                                                  11.
Assorted sorbets / seasonal fruits
Vanilla-watermelon “bouillon”

Moët Chandon Nectar Imperial

Warm Chocolate Cake                                                          12.
Raspberry sorbet / caramel popcorn / roast beet syrup

Quinta do Noval  Vintage ’95

Over the Bridge” Cheese Cake                                              12.
Oreo crust / bourbon vanilla / strawberry sauce

Angostura ‘1824’  Single Barrel Rum

All desserts paired with a suggested beverage available by the glass

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French Roast Coffee                                                                                              3.

Colombian Decaf Coffee                                                                                    3.

China Mist Teas                                                                                                       5.