Cuvee Club Menu

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Kumamoto oysters, grilled lemon, and calabrian chili hot sauce. 

Filet mignon, black garlic aioli, parmigiano reggiano, summer truffle and olive oil.

estate caviar, creme friache, shallots, chives and chips.

| ostera +50 |

three chefs choice cheeses, two meats, nuts, olives and jam.

fried jambalaya balls of arriobo, pepper-cured pork jowl, confit garlic, roasted pepper and sun dried tomato aioli.

tempura battered lobster tail, honey roasted walnuts and creamy honey drizzle.

white truffle infused olive oil, parmigiano reggiano, garden herbs, sea salt and truffle aioli.

caramelized onions, whipped creme Fraiche, brown butter chanterelles, pepper lardons, chives, and potato chips.

butter lettuce, crispy peppered lardons, buttered bread crumbs, blue cheese crumble, pickled celery, and creamy buttermilk dressing.

mixed greens, garden herbs, honey roasted pecans, dried apricots, and sherry vinairgrette.

baby lettuce, poached lobster, toasted macadamia nut, rustic ciabatta garlic croutons, and sweet honey buttermilk dressing.

dinosaur kale, parmigiano reggiano,l rustic ciabatta, garlic crutons, and caesar dressing.

buttermilk fried chicken, hot honey drizzle, butter lettuce, pickled red onion, buttermilk honey aioli, and toasted brioche.

two four-ounce patties, American cheese, lettuce, burger sauce, tomato, red onion, pickled, and toasted brioche bun.

neapolitan pizza, creme friache, smoked salmon, caviar, and chives.

thin sliced ribeye steak, white cheddar, pesto aioli, arugula, and grilled onions on rustic ciabatta.

hickory smoked bacon, poached lobster, avocado, tomato, parmigiano peppercorn aioli, butter lettuce and rustic ciabatta.

battered fried ham, and french brie sandwich on brioche with apricot jam.

USDA prime flat iron steak, confit garlic, and thyme butter, with french fries.

wild caught scottish salmon, potato puree, english peas, and beurre blanc with salmon roe.

three piece buttermilk fried chicken, garlic potato puree, fried brussels sprouts, pepper cured lardons, and chicken jus.

toasted rice, pepper pork jowl, confit garlic, roasted peppers, lobster, Louisiana hot link, chicken, and roasted tomato jus.

pappardelle, browned butter mushrooms, chanterelles, filet mignon, parmigiano, and chives with creme friache.

smoked pork ribs, sweet honey apricot fumee bbq sauce, fried brussels, and potato puree.