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MENU |
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~ First Course ~ |
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Spicy Corn Soup & Blue Crab |
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garnished with a roasted pepper salsa & chive-cilantro sour cream |
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~ Second Course ~ |
| Choice of: |
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Seared Diver Scallops |
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porcini crusted scallops, braised napa cabbage with apple & bacon, white truffle vinaigrette, pumpkin-parmesan slaw, beet reduction |
| Warm Pear Salad |
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Roasted seckle pears stuffed with Roquefort cheese, honey-balsamic reduction, candied cayenne walnuts, baby arugula tossed with grape tomatoes, orange segments & lemon-ginger vinaigrette |
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~ Third Course ~ |
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Choice of: |
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East Asian Red Snapper |
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inspired by northeast thailand, the delicate fish is baked in banana leaves with a Spicy green curry, papaya chutney, black sticky rice & pickled Savoy cabbage |
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Lobster Ravioli |
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fresh lobster ravioli w/ seasonal vegetables & citrus beurre blanc & fresh reggiano-parmigiano cheese |
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Certified Angus N.Y Strip Loin |
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Pan-seared with herb-peppercorn rub, sweet onion confit, roasted shallot-port wine demi-glace, scallion-yukon gold mashed potatoes |
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Grilled New Zealand Rack of Lamb |
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Cilantro-lime marinade, grilled pineapple-roasted poblano chutney, spicy apricot sauce, cider-mashed sweet potato |
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Indonesian Vegetarian Spring Rolls |
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coconut infused sweet potato, shiitake quinoa & marinated tofu wrapped in rice paper, southeast asian charred tomato coulis, pistachio-roasted poblano hash |
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~ Final Course ~ |
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Choice of: |
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Apple tart in phyllo crust |
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tender apples with nutmeg & cinnamon in a light phyllo tart crust with creme anglaise & caramel sauce |
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Boca Negra |
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The Bicycle's signature deep dense chocolate cake with fresh whipped cream |
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Bread pudding |
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Traditional with pears & dried cherries served with creme anglaise & raspberry sauce |
