DINNER
FIRST COURSE
MONTAUK PEARL OYSTERS ‘ON THE HALF SHELL vodka creme fraiche, American sturgeon caviar
TUNA AND CRAB TIAN
tuna tartare, crab ‘ceviche’, avocado-wasabi mash, yuzu vinaigrette
PECONIC BAY SCALLOPS seared, clementine ‘picatta’, cauliflower-white truffle puree
GRILLED SEAFOOD SAUSAGE
scallop-smoke salmon mousse, lobster, braised nappa cabbage, lobster-tarragon sauce
PUMPKIN-LOBSTER BISQUE
butter poached lobster, pumpkin seed oil, pepitas, chervil
ORGANIC BABY GEM LETTUCE
roasted bosc pears, persimmons, sun dried cranberries, hazelnuts, blue cheese, pomegranate vinaigrette
SEARED LOCAL CALAMARI
hummus, meyer lemon confit, piquillo peppers, dry cured olives, sherry vinaigrette
SECOND COURSE
SWORDFISH ‘PARMESAN’
spaghetti squash, lobster mushroom ‘bolognese’
LOCAL STRIPED BASS grilled, local clams, chorizo, gigante beans, roasted tomatoes, roast garlic-clam broth
ICELANDIC COD
sauteed, horseradish crust, roast garlic-potato puree, crispy brussel sprout leaves, pancetta, chive oil
ORA KING SALMON
pan roasted, butternut squash puree, french lentils, swiss chard, cider gastrique
LOCAL BLACK SEA BASS
steamed, udon noodles, baby bok choy, asian mushrooms, negi scallions, ginger-lemongrass broth
PLAZA CAFE’S LOBSTER AND SHRIMP ‘SHEPARD’S PIE’
lobster, red shrimp, lobster mushrooms, root vegetables, chive-potato crust
GRILLED ONE-AND-HALF POUND HARD SHELL LOBSTER spicy rock shrimp tempura, asian slaw, soy-ginger vinaigrette, spice almonds
NIMAN RANCH GRASS FED PRIME STRIP STEAK parsnip-vanilla bean puree, chanterelles, spinach, red wine sauce
APPLE PECAN CAKE
house churned vanilla ice cream, caramel sauce, apple chip
PEAR TASTING white wine poached pear, pear white chocolate mousse. cactus pear ‘beurre blanc’, almond-frangilico cake, freeze dried cranberry meringue
VAHLRONA CHOCOLATE MOLTEN CAKE
house churned chocolate-malt ice cream, chantilly creme
GRANDMA’S CHOCOLATE CHESTNUT TORTE
chestnut-armagnac ice cream, chestnut-honey foam
MATCHA CREME BRULEE
cranberry-orange compote, ginger snap cookie
TRIO OF HOUSE CHURNED SORBETS
strawberry-yuzu, cherry-lime, watermellon-cucumber, strawberry water