The At Convict Lake - Menu completo

Fuji apples, toasted almonds, thinly sliced fennel, shaved manchego cheese and strawberry zinfandel vinaigrette

Shiitake, portabella, and button mushrooms sautéed in sherry and garlic, with fresh herbs

Marinated with heirloom garlic, fresh herbs, grilled and accompanied by a cilantro mint sauce

Filet mignon and wild mushroom duxelle in puffed pastry with a bourbon glace de veau

Ricotta cheese, wild mushroom, baby spinach finished with a tangy spicy tomato sauce and fried capers

erved en croûte with herbs de provence-garlic butter

sherry glazed shallots, tomato water, verjus and white truffle oil

pickled cucumber-red cabbage relish, clover honey-apple cider vinaigrette

Flambéed tableside

seared crispy skin breast, leg confit, with a Grand Marnier, orange zest and blackberry jus lié

ala mode, with cognac butterscotch

Mirepoix lentils, Spanish chorizo, in a roasted tomato broth

Crispy fingerling potatoes, sautéed spinach, finished with a fire roasted tomato vinaigrette