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 BABY 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
CANADIAN SWORDFISH
grilled, sweet sausage, peas, pea leaves, organic carrot-chive broth
WILD VIRGINIA 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 crus
PRIME FLAT IRON STEAK parsnip-vanilla bean puree, chanterelles, spinach, red wine sauce
DINNER
APPLE PECAN CAKE
house churned vanilla ice cream, caramel sauce, apple chip
STRAWBERRIES, STRAWBERRIES, RHUBARB white chocolate panna cotta, strawberry gelee, almond cake ‘brulee’, organic strawberries, strawberry-rhubarb sorbet
VAHLRONA CHOCOLATE MOLTEN CAKE
house churned chocolate-malt ice cream, coffee ‘glass’
PISTACHIO CREME BRULEE honey tuile, satsuma orange, toasted pistachio
TRIO OF HOUSE CHURNED SORBETS
cantaloupe-ginger, pear-cardamon, watermellon-cucumber, strawberry water
CHEESE COURSE camenbert, black truffle cheddar, ewe blue cheese croatian fig compote, strawberries, carr’s water crackers