NV Gruet Brut Méthode Champenoise

House Gravlax Roll with Osetra Caviar

Smoked Trout Mousse with Salmon Roe

Bay Scallops in a Parmesan Sauce

Grilled Foie Gras “Jerusalem Style”

Shellfish Ravioli in a Madras Curry Sauce

Whipped Brie with Roasted Beets & Mash

Seven Brewster Oysters on-the-Half Shell with Thai Lemon Sauce

Shrimp Tom Yam

Mixed Baby Greens with Grapefruit & Avocado

Lobster & Snow Peas in a Sweet Red Chile Sauce

Grilled Rack of Veal Papillote with Swiss Chard in a Morel Sauce

Herb-Crusted Rack of Lamb with Fennel Gratin in a Lamb Sauce

Striped Bass with Asparagus Risotto in a Pesto Lemongrass Sauce

Duck Breast with Roasted Jerusalem Artichoke & Spinach in a Four Spice Sauce

Fresh Florida Shrimp and Bay Scallops with Stuffed Tofu in a Crispy Garlic Sauce

Soy Ginger Marinated Tuna with a Fresh Spring Roll in an Oyster Mustard Sauce

Filet Mignon with Caramelized Onions, Roasted Pear Tomatoes & Spetzle in a Zinfandel Sauce

Hazelnut Crusted Frozen Chocolate Soufflé in a Chocolate Sauce

Prosecco Sabayon with Clementines, Blood Oranges & Earl Gray Truffles

Pistachio Blancmange with Apricot Muscat Soup & Vanilla Roasted Apricots

Fried Ginger and Coconut Ice Creams with Lemongrass Infused Pineapple and Mango


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