Mini puff pastry with goat cheese and orange marmalade.
Haircot verts wrapped in prosciutto with creme.
Salmon mousse crostini.
Artisan assortment of fine cheeses and prosciutto di Parma.
Fresh in-house made bread, imported Italian honey and candied nuts.
Seared scallops on a nest of crispy potatoes finished with a Chardonnay sauce.
Heirloom tomatoes, burrata, basil and mandarin extra virgin olive oil
finished with Maldon sea salt.
Choice of extra virgin olive oil poached salmon with lemon and capers.
Filet Mignon served over crispy fried onions and topped with blue cheese Demi-glacé.
House-made cheese cake with a berry purée
The five course menu is $95.00 per person. This includes a wine pairing with each course. Additional wine or beer charged separately. You are welcome to bring your own wine, cork fee $8.00 per bottle.
Prepaid reservations can be made by contacting Chef Valarie:
909-913-2128 or firstname.lastname@example.org
We accept cash, check or credit card.