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
PERUVIAN CEVICHE
local sea scallops, aji amarillo, chocolo, plantain chip
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
GRILLED LOBSTER-SHRIMP SEAFOOD SAUSAGE
scallop-smoke salmon mousse, braised napa cabbage, lobster-tarragon sauce
SECOND COURSE
SWORDFISH ‘PARMESAN’
spaghetti squash, lobster mushroom bolognese
LOCAL GOLDEN TILEFISH
local clams, chorizo, gigante beans, roasted tomatoes, roast garlic-clam broth
ICELANDIC COD
sauteed, horseradish crust, roast garlic-potato puree, ratatouille, chive oil
WILD COLUMBIAN RIVER KING SALMON
pan roasted, native wild rice, chanterelles acorn squash, favas, sungold tomato couillis
HONEY-SOY MARINATED BLACK COD
edamame puree, chinese long beans, yuzu beurre blanc
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, corn, chive-potato crust
GRILLED ONE-AND-HALF POUND HARD SHELL LOBSTER
spicy rock shrimp tempura, asian slaw, soy-ginger vinaigrette, spice almonds
MISHIMA RESERVE AMERICAN WAGYU STRIP STEAK
baby arugula, portobello, fingerlings, balsamic syrup, soy-red wine sauce
APPLE PECAN CAKE
house churned vanilla ice cream, caramel sauce, apple chip
VAHLRONA CHOCOLATE MOLTEN CAKE
house churned chocolate-malt ice cream, chantilly creme
GEANDMA’S PUMPKIN TORTE
cranberry-orange couillis, spiced creme, pepita brittle
MATCHA TEA CREME BRULEE
lychee compote, ginger snap
TRIO OF HOUSE CHURNED SORBETS
strawberry-yuzu, cherry-lime, watermellon-cucumber, strawberry water