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First Course | Main Course
| Dessert | Celebration Menu
SUNDAY-THURSDAY DINNER: 6:00 - 10:30PM
FRIDAY & SATURDAY DINNER: 5:30 - 10:30PM
WINE TOWER LOUNGE: 6:00 - 12:00AM
MAIN DINING ROOM
THREE COURSE FIXED PRICE DINNER $75
SEVEN COURSE CELEBRATION TASTING MENU $95
Limited to the entire table
Paired with seven selected wines for $160
SWAN COURT
THREE COURSE FIXED PRICE DINNER $85
SEVEN COURSE CELEBRATION TASTING MENU $105
Limited to the entire table
Paired with seven selected wines for $170
FIRST COURSE
COMPOSITION OF HOUSE SMOKED SALMON
AND STURGEON CAVIAR
Crisp potato latke and heirloom tomato
$35 supplement
AMERICAN WHITE STURGEON CAVIAR
1 oz. $60 supplement
 CHARLIE’S ONION SOUP
beef consommé with onions, foie gras, truffles, Gruyère cheese puff pastry
SALAD OF BABY FIELD GREENS AND HERBS
shaved organic vegetables,
Normandy cider vinaigrette
WARM CYPRESS GROVE GOAT CHEESE TARTINE
Herb baguette, baby Arugula salad, rhubarb marmalade
HAWAIIAN HAMACHI DUO
Fennel crusted with Meyer lemon confit,
Sashimi style with Mongolian spices
ASPARAGUS WITH WARM MOREL CUSTARD
White and green dressed with morel foam
CHILLED LOBSTER SALAD
Pipérade and cold pressed olive oil
NEW POTATO GNOCCHI “NIÇOISE”
pesto spiked tomato sauce, ripe olives
 SEARED “HUDSON VALLEY” FOIE GRAS
Vincent’s daily inspiration
$10 supplement
MAIN COURSE
ROASTED SKATE WING
new potatoes, brown butter beet reduction
FENNEL STEAMED ALASKAN SALMON
Organic green asparagus, tomato spiked herbed hollandaise
 SIMPLY GRILLED JOHN DORY
tiny stuffed vegetables, bacon-braised baby chard, coulis of fresh tomato
ROASTED CHILEAN SEA BASS
California date couscous, saffron mussel emulsion
SEARED AHI TUNA
Citron potato gratin, sauté of spring peas, haricot vert and tomato
ROASTED SONOMA CHICKEN
Fricassee of porcini and black prunes, herb infused poultry jus
CARAMELIZED SONOMA DUCK “PEKING” FLAVORS
Preserved duck and ricotta cannelloni,
kumquat infused sauce
ROAST LOIN OF VEAL WITH CHANTERELLES
Rustic Yukon Gold potatoes, mushroom cognac sauce
ROASTED RACK OF COLORADO LAMB
tender lamb stuffed Campari tomato, braised flageolet beans,
Nicoise olives and Rosemary Jus
PEPPER CRUSTED PRIME NEW YORK SIRLOIN
sautéed pea shoots, horseradish potato clouds
$10 supplement
PAN SEARED FILET MIGNON
Peekytoe crab and potato “Lyonnaise”,
natural beef reduction
$75 prix fixe in Main Dining Room
$85 prix fixe in Swan Court
DESSERT
SPRING CITRUS CANNOLI WITH BLOOD ORANGE SORBET
lemon lime sponge cake, candied fruit, citrus consommé
DARK CHOCOLATE HAZELNUT TORTE
banana Baileys’ semifreddo, crème chantilly
WARM BLUEBERRY OATMEAL CRISP WITH GINGER ICE CREAM
“berry roll-up”, sweet cream, candied ginger
DARK CHOCOLATE MINT BAR WITH SPEARMINT ICE CREAM TERRINE
dark chocolate fudge sauce, mint essence
TASTING OF PISTACHIO AND MEYER LEMON
pistachio financier, biscotti, lemon ice cream
STRAWBERRY RHUBARB FRANGIPAN TART
vanilla panna cotta, strawberry sorbet
FALLEN BITTERSWEET CHOCOLATE SOUFFLÉ
tangerine creamsicle, candied kumquat
CITRUS TEA INFUSED CRÈME BRULÉE
almond linzer wafer
TASTING OF CHEESE
artisan cheeses from around the world served with raisin anise pannetone toast
FRESH RASPBERRIES OR STRAWBERRIES WITH ESPRESSO SHORTBREAD
sweet cream, chantilly, crème fraiche
ICE CREAM OR SORBET
served with accompaniments
CELEBRATION MENU OF GREAT AMERICAN FOOD
HAWAIIAN HAMACHI DUO
fennel crusted with Meyer lemon confit,
sashimi style with Mongolian spices
NEW POTATO GNOCCHI “NICOISE”
Pesto spiked tomato sauce, ripe olives
ROASTED CHILEAN SEA BASS
California date couscous, saffron mussel emulsion
CARAMELIZED SONOMA DUCK “PEKING” FLAVORS
Preserved duck and ricotta cannelloni, kumquat infused sauce
PAN SEARED FILET MIGNON
Peekytoe crab and potato “Lyonnaise”, natural beef reduction
TASTING OF AMERICAN CHEESES
warm raisin brioche with accompaniments
BANANA TOASTED COCONUT FINANCIER
“Banana Foster’s-Style” compote, vanilla bean ice cream
PETIT FOURS AND HANDMADE CHOCOLATES
The Celebration Menu of Great American Food is limited to the Entire Table
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