| Amuse |
| Apple Wood Smoked Bacon Wrapped Black Mission Fig Stuffed with Blue Cheese |
| Starters (choice of) |
| Lobster Bisque with Cognac, White Truffle Oil |
| Roasted Baby Beet Salad with Humboldt Fog Goat’s Cheese, Candied Walnuts, Micro Arugula, Walnut Oil |
| Appetizers (choice of) |
| Ahi Tuna Tartar with Minted Cucumber Yogurt, Kafir Lime Cream, Garlic Chips |
| Beef Carpaccio with Red Flame Grapes, Hydroponic Watercress, Horseradish Foam |
| Entrees (choice of) |
| Oven Roasted-Marinated Quail Stuffed with Duck Sausage Crushed Parsnips, Pomegranate Seeds, Port Wine Syrup |
| Foie Gras Topped Filet Mignon Medallions, Mashed Potatoes, Caramelized Red Cioppolini Onions, Black Peppercorn Demi-Glaze |
| Poached Maine Lobster Tail with Butternut Squash-Basmati Rice, Tarragon-Brandy Pan Sauce |
| Dessert |
| Chocolate Ganache Tartlet, Caramel Ice Cream with Fleur de Sel, Earl Grey Tea Panna Cotta |
| Meyer Lemon Sponge Cake, Mascarpone-Black Pepper Ice Cream, Citrus-Cherry Compote, Holy Basil Syrup |
All contents are (c)2005 by O-Bar Restaurant, LLC
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