1. Lobster Foie Gras Agnolotti
Each Week Chef Muzio Presents 7 Additional Items To His Dinner Menu.
These Are Seasonal Creations Highlighting Fresh & Local Ingredients.
Chicken Noodle Soup
garden vegetables, rotisserie chicken 9
Angry Shrimp Tacos
mango salsa, spicy mayo 14
Seared Jumbo Prawns
chayote purée, pineapple sambal, bartlett pear 15 
Lobster Foie Gras Agnolotti
wild mushrooms, perigord black truffle, saffron-brown butter emulsion 27
Wild Coho Salmon
chakalaka, white bean “stew”, sugar snap peas, bouillabaisse consommé 30
Milk Fed Veal Chop
smoked gouda-bacon cauliflower purée, sautéed flat leaf spinach,
black truffle-foie gras butter 40
Nutella-Mocha Parfait
hazelnut praline
*Sample menu, subject to change