Park Heights Soup -- 5.00
Spring Greens with Roquefort, Walnuts and Pear Vinaigrette -- 5.00
Romaine and Radicchio with Creamy Toasted Parmesan and Frizzles Onion -- 5.00
Riesling Poached Shrimp with Fennel, Leeks and Brown Garlic Butter -- 8.00
Roasted Oysters with Warm Tomatillo Salsa -- 7.00
Peppered Calamari with a Galangal-Lime Dipping Sauce -- 7.00
Pork and Shiitake Pot Stickers with Gold Dragon Sauce -- 8.00
Lump Crab Cake with Remoulade -- 9.00
ENTREES
PAN ROASTED WILD BLACK GROUPER
with White Bean Ragout & Champagne Scallion Vinaigrette --
17.00
* Try this entree with Murphy-Goode Fume Blanc, 1999, Sonoma
VEAL PORTERHOUSE
with Lemon & Capers, Lentils, Sauteed Spinach & Red Onion
confit -- 21.00
CRISPY SEA BASS & THAI TAMARIND SAUCE
with Spring Vegetable Stir Fry & Coconut Jasmine Rice --
18.00
* Try this entree with Dry Creek, Chardonnay, 1998, Dry Creek
Valley
BRAISED DUCKLING
with Saffron Risotto, Root Vegetables, & Vanilla Thyme Sauce --
18.00
* Try this entree with La Crema, Pinot Noir, 1998, Russian River
Valley
GRILLED BEEF FILET IN ROQUEFORT CRUST
with Parsley Whipped Potatoes -- 20.00
* Try this entree with Stag's Leap, Cabernet Sauvignon, 1997,
Napa
THYME SCENTED PORT TENDERLOIN
with Anaheim Chile Grits & Snapbeans -- 17.00
LAMB CHOPS AU POIVRE
with Soft Polenta, Ratatouille & Tarragon -- 22.00
* Try this entree with Seghasio, Zinfandel, 1998, Sonoma
ABITA SPRINGS QUAIL & PARSNIP PUREE
with Wilted Greens & Citrus -- 18.00
SEARED SASHIMI
with Almond Mustard Crust on Wakame, Sesame Rice Cake & Ginger
Soy -- 18.00
CLASSIC BOLOGNESE
with Herbed Penne & Bruschetta -- 15.00
DESSERTS
Warm Bread Pudding Slathered in Praline Caramelo and Créme Anglaise -- 5.00
A Trio of Sorbet in Almond Tuile -- 6.00
Créme Brulee -- 6.00
Dark Chocolate Torte and Sauce Noisette -- 6.00
Crispy Banana Split with Peanut Butter Mousse and Ganache -- 6.00
Berry Galette with Coffee Cream -- 6.00