Autumn Harvest    

 

 

 

 

We use only organic and sustainable meats, seafood and vegetables primarily from local farmers,

fishmongers  and foragers with herbs and spices from Theos own organic garden

 

 

Petit Plates

Cracked Crab Ravioli ~ Meyer lemon, herb ricotta   15

 

Maine Lobster Gnocchi ~ lobster bordelaise sauce   16

 

Caramelized Pork Belly ~ beets, pear, maple syrup   12

 

Foie Gras Torchon ~ pig foot terrine, quince paste   18

 

Calamari Farci  ~ salt cod brandade, cilantro oil   10

 

Intermezzo

Apple and Cheddar Salad ~ butter lettuce, walnuts, cider vinaigrette   10

 

Warm Spinach Salad ~ bacon, blue cheese, apple, pecans, balsamic dressing   10

 

Roast Pears in Parma ~ blue cheese, watercress, pumpkin seed, pomegranate   12

 

Salad of Autumn Citrus ~ blue cheese, almonds, grapefruit vinaigrette   10

 

Selection of Artisan Cheeses ~ dried fruit, nuts and wild honey   15

 

Grand Plates

Diver Scallops ~ red shrimp, bouillabaisse, rouille   30

 

Rosemary Rack of Lamb ~ eggplant date tian, red wine jus   31

 

Filet Mignon ~ red prawns, autumn vegetables, classic sauces   34

 

Parma Venison Loin ~ horseradish mash, roasted beets, huckleberry   30

 

Crispy Pheasant Breast ~ white bean ragout, red chard, cranberry   30

 

Tandoori Wild Salmon ~ beluga lentils, spinach, autumn citrus   29

 

White Bean Agnoloti ~ pumpkin, beets, sage brown butter   24