mother’s day ‘26
CHOICE OF FIRST COURSE
pan seared jumbo lump crab cakes
avocado heirloom tomatoes, cilantro salsa, sauce gribiche
caramelized grilled onion quiche
goat cheese, baby lettuce. balsamic vinaigrette
maine lobster bisque
alcove caesar salad
romaine heart, red quinoa. croutons, heirloom tomatoes, parmesan alcove caesar dressing
CHOICE OF SECOND COURSE
pan seared scottish salmon
salsify cream, rock shrimp, spring asparagus, young carrots, saffron lobster sauce
prime rib
yukon gold whipped potatoes, roasted onions, charred broccoli, beef au jus
eggs florentine
sourdough bread, serrano ham, young spinach, portabella mushrooms, meyer lemon hollandaise
omelet
spring vegetables, smoked salmon, parmesan basil hollandaise
CHOICE OF THIRD COURSE
raspberry chocolate mousse tart
passion fruit creme anglaise
rhubarb butterscotch bread pudding
vanilla ice cream, rhubarb