Wine Recommendations
Kenwood Sauvignon Blanc, California
$48.00
Woodbridge Twin Oaks Cabernet Sauvignon, California
$36.00
Starters
Jumbo Shrimp Cocktail
Plump chilled shrimp with a zingy American cocktail sauce
Pâté de Foie Gras
Handmade duck liver pâté with deep-flavored Madeira marmalade jelly and poached pear
Rigatoni with Roasted Garlic
Tossed with a hearty mix of ripe tomato, shallots, olive oil, chopped parsley, capers, broccoli and mushrooms, finished with a light parmigiano reggiano cream
(may also be ordered as a main entrée upon request)
Barley and Mushroom Soup GREENHOUSE SPA CUISINE
A hearty clear soup with forest mushrooms and barley
Chilled Cream of Leek and Potato Soup
Smooth blend of cream and puréed leek and potato garnished with crab meat
Salad of Arugula and Frisée
With William Pear and key lime-passion fruit vinaigrette.
Choice of Dressing:House Italian, Blue Cheese, Ranch, Thousand Island
or fat free Honey Dijon
Entrées
Seared Beef Tataki Salad GREENHOUSE SPA CUISINE
Grilled seared strip loin served rare with avocado, tomato and mixed greens tossed with wasabi vinaigrette
Steamed Alaskan King Crab Legs
In an aromatic fish broth with delicate vegetable julienne. Served with fresh drawn butter and fingerling potatoes
Sautéed Petrale Sole
With English pea and wild mushroom ragout, sun choke mousseline and truffle-scented beurre blanc
Oven Roasted New Zealand “Rack of Lamb”
Rubbed with Dijon mustard and fragrant garlic herb crumbs. Served with a full-flavored pinot noir sauce, mint virgin olive oil, robust ratatouille and savory potato pie
Picatta of Vegetables
A fresh vegetable assortment dipped and coated with a parmesan cheese batter, lightly sautéed and served with marinara sauce and couscous
Master Chef Rudi Sodamin’s Recommendations
Brioche with Scallops and Bay Shrimp
In a velvet dill cream sauce and julienne of vegetables
Broadway Basil Tomato Soup
Mellow purée of vine ripened plum tomato and basil with a chili flake kick, topped with a crème fraîche crostini
Filet of Beef Wellington
Mouthwatering tenderloin of beef topped with a duxelles of duck liver and mushrooms, wrapped in a puff pastry and baked to a golden brown. Served on a mirror of Madeira sauce with a medley of green asparagus, baby carrots and croquette potatoes
Available Daily
French Onion "Les Halles"
A Parisian classic of golden simmered onions topped with melted gruyère cheese
Classical Caesar Salad
Crisp, hand cut hearts of romaine tossed with our very own Caesar dressing, grated parmesan, garlic croutons and anchovies
Fresh Wild Alaskan Coho Salmon
Grilled and basted with fresh lemon, served with roasted vegetables and steamed rice
Perfectly Grilled Breast of Chicken
A lightly seasoned boneless breast with red skin potatoes, steamed broccoli and carrots
New York Steak
An 8 oz New York steak aged to perfection, accompanied by sautéed mushrooms, fresh green beans and garlic spiked mashed potatoes
Kenwood Sauvignon Blanc, California
$48.00
Woodbridge Twin Oaks Cabernet Sauvignon, California
$36.00
Starters
Jumbo Shrimp Cocktail
Plump chilled shrimp with a zingy American cocktail sauce
Pâté de Foie Gras
Handmade duck liver pâté with deep-flavored Madeira marmalade jelly and poached pear
Rigatoni with Roasted Garlic
Tossed with a hearty mix of ripe tomato, shallots, olive oil, chopped parsley, capers, broccoli and mushrooms, finished with a light parmigiano reggiano cream
(may also be ordered as a main entrée upon request)
Barley and Mushroom Soup GREENHOUSE SPA CUISINE
A hearty clear soup with forest mushrooms and barley
Chilled Cream of Leek and Potato Soup
Smooth blend of cream and puréed leek and potato garnished with crab meat
Salad of Arugula and Frisée
With William Pear and key lime-passion fruit vinaigrette.
Choice of Dressing:House Italian, Blue Cheese, Ranch, Thousand Island
or fat free Honey Dijon
Entrées
Seared Beef Tataki Salad GREENHOUSE SPA CUISINE
Grilled seared strip loin served rare with avocado, tomato and mixed greens tossed with wasabi vinaigrette
Steamed Alaskan King Crab Legs
In an aromatic fish broth with delicate vegetable julienne. Served with fresh drawn butter and fingerling potatoes
Sautéed Petrale Sole
With English pea and wild mushroom ragout, sun choke mousseline and truffle-scented beurre blanc
Oven Roasted New Zealand “Rack of Lamb”
Rubbed with Dijon mustard and fragrant garlic herb crumbs. Served with a full-flavored pinot noir sauce, mint virgin olive oil, robust ratatouille and savory potato pie
Picatta of Vegetables
A fresh vegetable assortment dipped and coated with a parmesan cheese batter, lightly sautéed and served with marinara sauce and couscous
Master Chef Rudi Sodamin’s Recommendations
Brioche with Scallops and Bay Shrimp
In a velvet dill cream sauce and julienne of vegetables
Broadway Basil Tomato Soup
Mellow purée of vine ripened plum tomato and basil with a chili flake kick, topped with a crème fraîche crostini
Filet of Beef Wellington
Mouthwatering tenderloin of beef topped with a duxelles of duck liver and mushrooms, wrapped in a puff pastry and baked to a golden brown. Served on a mirror of Madeira sauce with a medley of green asparagus, baby carrots and croquette potatoes
Available Daily
French Onion "Les Halles"
A Parisian classic of golden simmered onions topped with melted gruyère cheese
Classical Caesar Salad
Crisp, hand cut hearts of romaine tossed with our very own Caesar dressing, grated parmesan, garlic croutons and anchovies
Fresh Wild Alaskan Coho Salmon
Grilled and basted with fresh lemon, served with roasted vegetables and steamed rice
Perfectly Grilled Breast of Chicken
A lightly seasoned boneless breast with red skin potatoes, steamed broccoli and carrots
New York Steak
An 8 oz New York steak aged to perfection, accompanied by sautéed mushrooms, fresh green beans and garlic spiked mashed potatoes
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