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
SPRING PEA SOUP seared day boat scallop, lime ‘air’, espelette
GRILLED BAY ASPARAGUS
lobster-morel ragout
SEARED LOCAL CALAMARI hummus, preserved meyer lemon, piquillo peppers, dry cured olives, sherry vinaigrette
LIONI BURRATA
moro blood oranges, shaved fennel, baby arugula, pistachios, pomegranate vinaigrette
SECOND COURSE
DOMESTIC SWORDFISH
grilled, sweet sausage, peas, pea leaves, organic carrot-chive broth
LOCAL STRIPED BASS sauteed, sunchoke puree, artichokes, fava beans, lychee nuts, marcona almonds, bergamont oil
ORA KING SALMON
pan roasted, frisee, lardoons, smashed red potatoes, haircot vertes, roasted shallots, mustard seedvinaigrette
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, peas, root vegetables, chive-potato crust
GRILLED ONE-AND-HALF POUND 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, coffee ‘glass’
PISTACHIO CREME BRULEE
TRIO OF HOUSE CHURNED SORBETS
cantaloupe-ginger, pear-cardamon, watermellon-cucumber, strawberry water