Beginnings
JUMBO LUMP CRAB CAKE
Basil butter reduction, charred lemon
"CAESAR"
Tossed tableside, resort-grown lemon, Cotija cheese, cracked pepper and garlic emulsion
BEEF TENDERLOIN TARTARE
Toasted garlic lemon, capers, olive oil, shaved parmesan cheese, olive oil crostini
CARAMELIZED ONION SOUP "AU GRATIN”
Roasted beef bone broth, sweet cherry, gruyere, aged provolone, parmesan cheese
THE GOLD ROOM SALAD
Snipped local baby greens, heirloom tomatoes, crisp Asian pear, garden-grown basil, pickled
carrot, seedless cucumber, hibiscus ginger vinaigrette
Entrees
SEA BASS "OSCAR"
Grilled asparagus, jumbo lump crabmeat, béarnaise sauce
AGED BEEF FILET & GARLIC PRAWNS
Garlic wilted spinach, cheddar whipped potato, smoked rosemary reduction
FRENCH VEAL CHOP
Thyme roasted wild mushrooms, mascarpone polenta, grilled asparagus
LEMON & HERB SNAPPER BRÛLÉE
Garlic wilted spinach, lump crab, tarragon lemon butter
GRAIN & CURRANT STUFFED ACORN SQUASH
Olive oil drizzle, fresh mint, sun-soaked cherries
Sugar
TOFFEE "CRUNCH" PRALINE CAKE
Bing cherry compote, dark chocolate gelato
CHOCOLATE GANACHE CAKE
Salted caramel drizzle, Chantilly whipped cream, swirled peppermint candy
RASPBERRY DOME
Pineapple compote, orange and spiced soaked white raisins, mango sorbetto