LCH OYSTERS ROCKELLER
Bacon – Pernod – Spinach – Parmesan

POACHED U-12 SHRIMP COCKTAIL
Fresh Horseradish – Lemon

ROASTED PORK BELLY
Tamarind Syrup – Coconut Cream – Celery Leaf – Cinnamon Carrot

SEARED AHI TUNA
Baby Kale, Apple, Radish and Parsley Salad – Ginger & Cider Vinaigrette

CRAB BISQUE
Lump Crab – Brandy – Cayenne Oil

ROASTED GARLIC TOMATO CREAM SOUP
Fresh Basil – Garlic Crouton

CHOPPED CAESAR SALAD
Romaine – Parmesan Reggiano – Brioche (add white anchovy $3)

6 OZ FILET MIGNON & SEARED MAINE SEA SCALLOPS
Beurre Rouge – Squash, Zucchini, Corn & Bell Pepper

SKIN-ON SALMON
Cinnamon Spaghetti Squash – Spinach & Pecan Pesto Cream – Pomegranate – Pecan Tuille

14 OZ A4 AUSTRALIAN WAGYU NEW YORK STRIP
Broiled Asparagus – Herb Demi Glace – Crispy Red Onion

WILD MUSHROOM & PAPPARDELLE PASTA (VEGETARIAN)
Porcini & Tomato Coulis – Parmesan Reggiano – EVOO – Parsley & Sage

VEAL CHOP “OSCAR”
Lump Crab Bearnaise – Broiled Asparagus – Red Wine Gastrique

CARROT CAKE
Sizzled Carrot – Bourbon Glaze

DOUBLE CHOCOLATE CAKE
Strawberry Compote – Mint