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Four-course Dinner

Four courses for $95 per person

APPETIZERS
Assorted Caviars (Market Price Addition)
Oysters and Clams traditional accoutrement
Tuna Tartare haricot vert, lemon crème fraîche, sauce gribiche
Burgundy Escargot vadouvan butter, tomato concasse, naan bread
Jumbo Lump Crabmeat traditional mustard sauce
Foie Gras Terrine poached rabbit, apricot and Sicilian pistachio chutney ricotta
Crab Cake lemon-harissa aioli, lemongrass-crab jus

MID-COURSE
Lamb Bolognese cavatelli, merguez, braised shoulder, roasted tomatoes, manchego

MAIN COURSES
"Speakeasy" Steak Tartare quail egg, potato crisp
Faroe Island Salmon lemon-horseradish crust, swiss chard, sorrel cream Dover Sole pomme tournée, sauce meunière
Turbot endive a l'orange, lemon basmati rice, saffron butter, basil oil
Colorado Lamb Chop rosemary and olive oil whipped potatoes, grilled escarole, roasted garlic jus
Filet Mignon petite heirloom potatoes, asparagus, blue cheese butter, red wine jus

SIDE ORDERS
Creamed Spinach ● French Fries ● Olive Oil Whipped Potatoes ($12 addition)
Truffle Macaroni and Cheese ● Pommes Soufflées ($17 addition)

DESSERTS
Almond Strawberry Shortcake lemon ricotta mousse, white chocolate rocher
Pistachio New York Cheesecake acacia honey, apricot compote
Black and White Soufflé vanilla anglaise, cookies 'n' cream ice cream vanilla bean


Beverages, taxes and gratuities are not included.

The majority of our menu is Gluten Free or can be prepared as such. Please inform your Captain of any dietary restrictions or allergies.

Executive Chef Sylvain Delpique, Maîtres Cuisiniers De France / Pastry Chef Ikuma Motoki

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