Untitled Document . chef's table sample menu .

White Truffle Goat Cheese “Mousse”
Osetra Caviar on Yukon Gold Potato Blini
Lobster Bisque with a “Side Car” of Sherry
Rabbit Pate with Sun-Dried Strawberry “Jam”. Mache Salad
Pinot Noir, Echelon, Central Coast 2001
Sashimi Plate with Sushi, Wakame, and Spicy Miso,
Sauvignon Blanc, Kenwood, Sonoma County 2001
Serrano Ham, Florida Yellow Tomato, Laudemio Extra Virgin
Olive Oil from Italy
Syrah, Mont Pellier, California 2000
Seafood “Nage” with Saffron-Fennel Fumet
Chardonnay, Stag’s Leap Wine Cellars, Napa 2001
Wild Mushroom “Dusted” Filet Mignon with Morels, Chanterelles, and Truffle
Cabernet Sauvignon, Dynamite Vineyards, North Coast, 2000
Gingered Banana “Foster” with “Burnt” Honey Caramel
Sauvignon Blanc, Noble Late Harvest, Klein Constantia, South Africa

. chef's table information .

K Chef's Table can be any Sunday the Chef is available, and there must be at least eight people but no more than sixteen

-- You must let us know if anyone in your party is allergic to any food item or if there is something you absolutely do not want

-- It will be from seven to nine courses and wine will be accompanied with just about every course

-- It can start as early as 2pm but no later than 7pm and will take about three hours

-- you may select the music you would like to listen to Oh, and by the way; the restaurant is exclusively yours for the dinner.

Please call for reservations at 407-872-2332, we promise it will be an evening you will never forget!

Kevin .F. Fonzo ~ Chef-Owner | Scott Copeland ~ Executive Sous-Chef
Dan Francoforte ~ General Manager