| Amuse |
| Endive Spear with Roasted Beets, Humboldt Fog Goat Cheese and Walnut Oil |
| 1st Course |
| California Striped Sea Bass Tartar with Hass Avocado, English Cucumber, Braised Leek, Lemon Oil, Dill Crème Fraîche and Brioche Toast Points |
| Waldorf Ravioli filled with Granny Smith Apple, Celery, Roquefort and Toasted Walnuts served with a Savory Chicken Jus |
| Iceberg Wedge Salad with Caramelized Pears, Tomato Confit, Pistachios and a Honey Tangerine Vinaigrette |
| 2nd Course |
| Steak Diane Filet Mignon Pan Seared and served with a Garlic Brandy Sauce, Mashed Potatoes and Wilted Greens |
| Sesame Seared Pacific Salmon with Sautéed Bok Choy, Roasted Turnips, and a Sweet and Sour Glaze |
| Grilled Australian Rack of Lamb with Rosemary-Mint Lamb Jus, Mashed Potatoes and Roasted Baby Carrots |
| Dessert Course |
| Lemon Raspberry Baked Alaska with Crème Anglais and Raspberry Couliss |
| Profiterole filled with Dark Chocolate Grand Marnier Ice Cream |
All contents are (c)2005 by O-Bar Restaurant, LLC
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