Untitled Document . chef's table sample menu .

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