Monday & Tuesday | April 22nd & 23rd
3 course prix fixe dinner menu
5:30 pm – 10 pm | $ 135 per pers.- $ 65 children under 10
reservations required as is limited availability
menu is required for the whole table
Choice of Starters
MATZO BALL SOUP
chicken confit, beech mushroom. parsley oil
BEET SALAD
carrots, citrus
DANIEL BOULUD BALIK SALMON
cucumber, dill, salmon roe, radish
HOUSE MADE CHICKEN TERRINE
red currant, matzo
Choice of Entrees
FLORIDA POMPANO
fennel, tomato, citrus vierge
ROASTED CHICKEN
potatoes, leeks, pine nut gremolata
BEEF BRISKET
heirloom carrots, swiss chard, hazelnuts, pickled onion
FAMILY STYLES SIDES FOR THE TABLE
cauliflower, couscous, walnuts
potato kugel
carrots & dates
Choice of Desserts
CRÈME BRULEE
EXOTIC PAVLOVA
passion fruit-mango sorbet, meringue, fresh fruit
FLOURLESS CHOCOLATE CAKE
raspberry sorbet
* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
Thursday – April 25th
6:45pm Seated Reception | 7pm Seated Dinner
$285 per person, excluding tax & gratuity
To reserve, please call (561) 655-6060
MENU
Reception
ABALONE
citrus, mango
‘DETAILS’ BY SINEGAL, SAUVIGNON BLANC, NAPA VALLEY 2022
First Course
FLORIDA POMPANO
razor clams, uni, white asparagus, gazpacho
SINEGAL ESTATE ROSE’, SONOMA VALLEY 2022
Second Course
SQUAB
fennel, cherries, pistachios
SINEGAL ESTATE PINOT NOIR, SONOMA COAST 2021
Third Course
WAGYU RIBEYE
vidalia onion soubise, ramps
‘DETAILS’ BY SINEGAL, CABERNET SAUVIGNON, SONOMA VALLEY 2022
SINEGAL ESTATE CABERNET SAUVIGNON, NAPA VALLEY 2021
Dessert
CITRON & OLIVE
key lime cream, kaffir curd
SINEGAL ESTATE SAUVIGNON BLANC, NAPA VALLEY 2021
* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
Available Daily -Excluding Holidays
3 pm to 5pm | $65 per person
Menu subject to change
Substitution & menu modifications will be kindly declined
No shows or last minute cancellations will be charged the full menu price
“In the company of tea, moments become memories
and afternoons, treasures”
Menu
SANDWICHES & SAVORIES
CONCOMBRE
cucumber, mint, cream cheese, tarragon, lemon zest
SAUMON FUMÉ
smoked salmon, citrus, chives, crème fraîche, shallot
OEUF A LA RUSSE
eggs, mustard, multigrain
—
SCONES
freshly baked
cranberry, apricot & vanilla scones
devonshire cream & preserves
—
PASTRIES & SWEETS
TARTE AU CITRON
lemon curd, sablé, fresh raspberry
OPÉRA CAKE
almond dacquoise, coffee buttercream, chocolate ganache
MADELEINES
freshly baked lemon madeleines
PANNA COTTA
seasonal fruit coulis
—
PALAIS DES THES
lemon verbena | peppermint | chamomile
sencha | english breakfast | earl grey
LAVAZZA
latte | cappuccino | espresso | coffee
—
WITH BUBBLES
CAVICCHIOLI 1928, PROSECCO | $14
FRENCH BLUE, CREMANT | $16
TELMONT, CHAMPAGNE | $24
* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
Daily 5:30pm – 10pm
Menu subject to change
* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
Monday to Friday
12 pm – 2:30pm
Menu subject to change
* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
Saturday & Sunday
11 am – 2:30 pm
Menu subject to change
* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
Daily 7am-11am
Menu subject to change
* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
Daily 12 pm – 10 pm
Menu subject to change
* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness