Today's Chef's Selection features the following courses. Please note, our menu changes daily to showcase the freshest seasonal ingredients.
**Thursday's Menu**
Creamy Arborio rice simmered in a rich, umami-packed broth, infused with garlic, ginger, and a touch of white wine. Tender Chinese broccoli (gai lan) adds a vibrant, slightly bitter contrast, while Parmesan cheese and a drizzle of toasted sesame oil bring depth and nutty warmth.
**First Course**
**Chinese Broccoli Risotto**
Creamy Arborio rice simmered in a rich, umami-packed broth, infused with garlic, ginger, and a touch of white wine. Tender Chinese broccoli (gai lan) adds a vibrant, slightly bitter contrast, while Parmesan cheese and a drizzle of toasted sesame oil bring depth and nutty warmth.
Tender baby arugula tossed with creamy goat cheese crumbles, juicy fresh strawberries, and toasted candied pecans for a touch of sweetness and crunch. Lightly dressed in a bright lemon pepper vinaigrette—zesty lemon, cracked black pepper, and a hint of honey balance the peppery greens and tangy cheese. The perfect combination of creamy and crisp.
**Second Course**
**Baby Arugula Salad with Soft Goat Cheese, Fresh Strawberries, & a Lemon Pepper Vinaigrette**
Tender baby arugula tossed with creamy goat cheese crumbles, juicy fresh strawberries, and toasted candied pecans for a touch of sweetness and crunch. Lightly dressed in a bright lemon pepper vinaigrette—zesty lemon, cracked black pepper, and a hint of honey balance the peppery greens and tangy cheese. The perfect combination of creamy and crisp.
Succulent, pan-seared Muscovy duck breast—rich and tender with crisp, golden skin—rests atop a silky anise-infused gastrique, its sweet-tart depth accentuated by caramelized pineapple "stars." The tropical fruit’s bright acidity balances the duck’s robust richness, while a whisper of star anise and black pepper adds warmth.
**Entrée**
**Muscovy Duck with Pineapple Stars in an Anise Gastrique**
Succulent, pan-seared Muscovy duck breast—rich and tender with crisp, golden skin—rests atop a silky anise-infused gastrique, its sweet-tart depth accentuated by caramelized pineapple "stars." The tropical fruit’s bright acidity balances the duck’s robust richness, while a whisper of star anise and black pepper adds warmth.
A surprise creation from the chef, showcasing the finest seasonal ingredients and culinary creativity.
**Dessert**
**Chef's Choice**
A surprise creation from the chef, showcasing the finest seasonal ingredients and culinary creativity.
**BYOB**
Bring a bottle of your favorite wine or beverage to enhance this culinary experience!