This is a sampling of a recent Dinner Menu
Menus and pricing are subject to change
Alize Dinner Menu
APPETIZERS - COLD
Golden Osetra or Beluga Caviar - 1 oz.
Paired with a taste of Premium Imported Vodka
Served with Condiments and Buckwheat Blini 205 / 305
Chilled Seafood Platter Assortment
Maine Lobster, Snow Crab Claws, Jumbo Tiger Shrimp, Oysters
King Crab Legs with Cocktail and Mustard Sauces 35 Per Person
Smoked Salmon with Potato and Chive Blini
Salmon Mousse, Cucumber Salad and Oeuf Mimosa 20
Andre's Foie Gras Terrine
Crisp Duck Confit and Orange Cranberry Crêpes
Arugula, Kumquat and Grand Marnier Marmalade 26
Angus Beef Carpaccio
Roma Tomato Confiture, Basil Pesto, Parmesan and Toasted Baguette
Aged Balsamic Vinegar 18
Rock Lobster Tail
Braised Artichokes, Asparagus, Haricots Verts and Caramelized Grapefruit
Black Truffle Vinaigrette 25
APPETIZERS - HOT
Sautéed Jumbo Lump Crab
Potato Gnocchi, Smoked Paprika, Mushrooms and Lemon Chive Butter Sauce 23
Calamari Steak
Sautéed with Lemon Butter and Almonds 18
Sautéed Veal Cheeks
Creamed Leeks, Whole Grain Mustard, Crisp Parmesan Tuille and Parmesan Coulis 18
Crispy Pork Shoulder Confit with Ricotta and Mascarpone Cheese Ravioli
Toasted Pine Nuts, Dried Apricots and Browned Butter Sauce 16
Escargots de Bourgogne
Garlic Herb Butter 16
Pan Seared Foie Gras
à la Façon du Chef 28
SOUPS
Soup du Jour 12
Classic French Onion Soup au Gratin 10
Maine Lobster and Fennel Bisque
Crispy Puff Pastry 14
SALADS
Bouquet of Baby Greens and Herbs
Caraway Cracker, Goat Cheese and Balsamic Vinaigrette 13
Phyllo Wrapped Baked Anjou Pear
Roquefort Cheese, Spicy Pecans and Pomegranate Vinaigrette 16
Warm Duck Confit, Black Truffle and Spinach Salad
Toasted Brioche and Sunnyside Quail Egg 16
Butter Lettuce Salad
Roasted Yellow Beet Carpaccio, Toasted Brioche and Candied Walnuts
Lemon Thyme Crème Fraîche Dressing 14
FISH
Imported Dover Sole
Sautéed Véronique, Grenobloise or Amandine 67
2lb. Live Maine Lobster
Grilled, Steamed or Thermidor 68
ENTREES
Sautéed Veal Tenderloin with Braised Veal Shank
Truffled Pistachio Sausage, Sautéed Broccolini, Roasted Garlic and Polenta
Pinot Noir Sauce 44
Pan Roasted Free Range Chicken Breast
Savory Bread Pudding, Smoked Bacon, Button Mushrooms and Red Pearl Onions Roasted Chicken Jus 36
Pan Seared Muscovy Duck Breast with Butter Braised Duck Leg
Celery Hearts, Breakfast Radishes, Celery Root
Cranberry Lace and Duck Jus 42
Filet Mignon à la Rossini
Seared Duck Foie Gras, Crisp Potato Croquette, Asparagus, Caramelized Onions Armagnac and Truffle Sauce 58
Grilled Rib Eye
Parmesan and Sweet Potato Gratin
Honey Glazed Turnips and King Oyster Mushrooms
Horseradish Beef Jus 52
Roasted Colorado Rack of Lamb
Braised Lamb Shoulder en Croûte, Caramelized Fennel
Braised Rutabaga and Chanterelle Mushrooms
Chestnut Foie Gras Sauce 52
Sautéed Kurabota Pork Chop with Melted Saint André Cheese
Roasted Jewel Yams, Braised Salsify and Fuji Apples
Pommes Glace 38
DESSERTS
Date and Coconut Stuffed Pear en Papillote
Mixed Nut Streusel, Pandan Ice Cream
Tamarind Caramel Gelée
Warm Chocolate Fondant
Chocolate Truffle Center, Toasted Marshmallow
Graham Cracker, Smoked Vanilla Ice Cream
*Please request the above desserts when placing your dinner order.
All Desserts are $12
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5 course Chef's Tasting Menu 105
7 course Chef's Tasting Menu 125
Please inquire with your server.
Ask our Sommelier about a wine pairing.
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Parties of 6 or more are subject to an 18% service charge.
Food Minimum of $45.00 per person
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