Raw Course

Daily Market Oysters 18

A Taste of East and West, Hijiki Seaweed Salad, Lemon, Citrus Ponzu, Horseradish Tomato Gazpacho, Pickled Mignonette, Tabasco Gel (Add Caviar, Supplement 8)

Hamachi Sashimi 14

Seasonal Radishes, Granny Smith Apples, Mache, Clementine Yuzu Truffle Vinaigrette

Lobster Salad 16

Fresh Maine Lobster, Mango, Tomatoes, Cucumber, Black Beluga Lentils, Basil and Lemongrass Emulsion

Tartar 14

House Cured Salmon Marinated in a Spicy Strawberry Vinaigrette, Roasted Beets, Blood Orange, Strawberry and Baby Mizuna Salad, Chevre Crema

Fluke Seviche 14

Bell Peppers, Celery, Red Onion, Cilantro, Jalapeño Tomatillo Gazpacho

First Course

Calamari 12

Lime-Ginger Aioli, Organic Micro Greens

Asparagus 14

Six Minute Poached Organic Egg, Rocat Arugula, Orange Segment, Avocado Salad, Green Meyer Lemon Vinaigrette, Shaved Grana Padana Cheese

Crab Salad 14

Cucumber, Chayote, Mint Fromage Blanc, Coconut Water, Grapefruit Sorbet, Avocado

Our Lobster Roll 13

Fresh Maine Lobster, Spicy Japanese Mayo, Roquefort Slaw, Home Made Brioche

Lettuce 13

Spring Lettuces, Shaved Vegetables, and a Very Simple Vinaigrette

Mollejas al Verdeo 15

Grilled Sweetbreads, Pomme Noisette, Scallion White Wine Sauce, Yellow and Red Pear Tomatoes

Los Pinchos 16

(Grilled Skewers - one of each)
Spanish Rock Octopus (Extra Virgin Olive Oil, Salt and Pepper)
Beef Tenderloin (Argentinean Chimichuri Herbal Sauce)
Shrimp (Dill Horseradish Crème Fraiche)
Scallop (Lemon Mint Vinaigrette)

Seasonal Soup 13

Please Ask Your Server About Today's Selection

Second Course

Halibut 33

Taste of Spring Roasted Vegetables, Meyer Lemon - Vodka Emulsion

Black Sea Bass 34

Foie Gras, Olive Oil and Yukon Gold Puree, Braised Baby Leeks, Black Olive Tapenade, Wilted Swiss Chard

Roasted U-10 Scallops 34

Lebanese Couscous, Favas and Morel Mushroom Ragout, Cherry Tomato Confit, Arugula Pesto

Surf and Turf 48

Malbec Braised Short Ribs, Butter Poached Fresh Maine Lobster, Mint-English Pea and Meyer Lemon Risotto

Roasted Free Range Chicken Breast 29

Baby Potatoes, Braised Pork Belly Lardon, Watercress Tomato Salad

Pan Roasted Skate 30

Stewed Spring Carrots, Blood Orange-Hazelnut Grenobloise, Wilted Baby Bok Choy, Fried Sage

Grilled Ribeye 39

Provencal Fries, Salsa Criolla, Grilled Radicchio Trevisano, Grilled Chorizo, Pickled Wild Mushrooms

Roasted Domestic Lamb Chops 35

Summer Ratatouille, Taztiki Sauce, Black Quinoa Salad

Four Course Tasting Menu 75

Choice of One Item From Each Course Including Dessert

Dessert

Peanut Butter Cup 10

Peanut Butter and chocolate Mousse, Peanut Brittle, Chocolate Pool

Vanilla Panna Cotta 10

Passionfruit Gelee, Citrus Shortbread, Blueberry Compote

Milk Chocolate Caramel tart 10

Chocolate Glaze, Dulce de Leche Sauce, Sour Cream Ice cream, Chocolate Soil

Steamed Fig and Cocoa Toffee Pudding 10

Cointreau and Rum Caramel Sauce, Sour Cream Ice Cream

Raspberry Vanilla Bombe 10

Chocolate cake, Raspberry Beet Sauce

Home Made Ice Creams and Sorbets 8

Cheese Plate 15

Fresh and Dried Fruit, Preserves, Toast Points

Cake and Cookies

Chocolate Truffle Cake 8

Vanilla Bean Ice Cream, Espresso Syrup

New York Style Cheesecake 8

Fresh Berries, Homemade Whipped Cream

Ebbitt Room Cookie Plate 8

Coffee, Tea and After Dinner Drinks

La Colombe Coffee 3

La Colombe Espresso 3.5

La Colombe Cappuccino 4

Tea by "T" of Vancouver 3

Irish Coffee 9.5

Jamaican Coffee 9.5

Mexican Coffee 9.5

Espresso Martini 12

Chocolate Martini 12