Estreia Restaurant

thinly-sliced fillet of beef served with house-made crostini and roasted garlic aioli.

seared sesame tuna with asian cucumber slaw, wasabi aioli and spicy mustard.

pulled beef spring roll served with cucumber/mango relish and sweet/spicy dipping sauce.

cooled, brined salmon aged for three days, served with crisp capers, pickled red onions and béarnaise sauce.

pan-seared crispy veal sweetbreads served on a bed of barley pilaf with red wine gastrique.

duck confit served on bruschetta, topped with mango salad and cherry compote.

a trio of char-grilled mini burgers served with house- pickled red onion, smoked vegetable tomato ketchup and guacamole.

twelve-hour smoked brisket finished with house-made barbeque sauce, served on slider buns with southern slaw pickled onions.

double-cut baby lamb chop on a bed of eggplant caponata with crispy kale.

special blend of house-ground prime beef and veal in a traditional meat ragu.

seared tuna on a bed of baby red oak leaves, with haricots verts, grape tomatoes, roasted red peppers, tender scallions, mediterranean olives, purple yukon potato and egg, dressed in a honey vinaigrette.

arugula topped with shaved fennel, roasted red and yellow beets, cherry tomatoes and candied almonds, dressed with truffled orange dressing.

spinach leaves with julienne portabella mushrooms, caramelized onions, grape tomatoes and crumbled tofu, dressed with cabernet vinaigrette.

romaine lettuce tossed with garlic caesar dressing and topped with house-made foccacia croutons, julienne portabella mushroom cherry tomatoes.

chilean sea bass in a red wine gastrique with roasted white asparagus and sweet potato au gratin.

potato- crusted salmon served over roasted root vegetables sautéed with garlic and olive oil, accompanied by citrus beurre blanc.

boneless chicken breast stuffed with garden vegetables, served with wild mushrooms over herb spaetzle in sherry shallot sauce.

battered chicken breast sautéed with capers, tomato, lemon and white wine served over basmati rice.

sear-roasted duck breast with crispy leg confit gingered sweet potato au gratin with plum wine reduction.

marinated and grilled boneless rib-eye served with sesame green beans, caramelized onions and sesame teriyaki sauce.

lamb shank braised in red wine jus with mirepoix served with roasted golden beets truffled yukon mashed potatoes.

the chef's hand-made potato gnocchi, tossed with short rib and lentil ragu.

14 oz. bone-in rib-eye steak served with olive oil-whipped yukon mashed potatoes.

skirt steak with marsala mushroom and pearl onion sauce, olive oil-whipped yukon mashed potatoes, and chef's choice of vegetable.

boneless short ribs with bordelaise sauce served with truffled yukon mashed potatoes and crispy onions.

double-cut baby lamb chop served with eggplant caponata crispy kale and sweet potato au gratin.

16 oz. usda prime boneless rib-eye steak served with cauliflower puree, caramelized cipollini and sautéed wild mushrooms.

rib fillet stuffed with wild mushroom duxelles served with truffled yukon mashed potatoes, roasted garlic in a merlot reduction.

thinly-sliced fillet of beef served with house-made crostini and roasted garlic aioli.

seared sesame tuna with asian cucumber slaw, wasabi aioli and spicy mustard.

pulled beef spring roll served with cucumber/mango relish and sweet/spicy dipping sauce.

cooled, brined salmon aged for three days, served with crisp capers, pickled red onions and béarnaise sauce.

pan-seared crispy veal sweetbreads served on a bed of barley pilaf with red wine gastrique.

duck confit served on bruschetta, topped with mango salad and cherry compote.

a trio of char-grilled mini burgers served with house- pickled red onion, smoked vegetable tomato ketchup and guacamole.

twelve-hour smoked brisket finished with house-made barbeque sauce, served on slider buns with southern slaw & pickled onions.

double-cut baby lamb chop on a bed of eggplant caponata with crispy kale.

special blend of house-ground prime beef and veal in a traditional meat ragu.

seared tuna on a bed of baby red oak leaves, with haricots verts, grape tomatoes, roasted red peppers, tender scallions, mediterranean olives, purple yukon potato and egg, dressed in a honey vinaigrette.

arugula topped with shaved fennel, roasted red and yellow beets, cherry tomatoes and candied almonds, dressed with truffled orange dressing.

spinach leaves with julienne portabella mushrooms, caramelized onions, grape tomatoes and crumbled tofu, dressed with cabernet vinaigrette.

romaine lettuce tossed with garlic caesar dressing and topped with house-made foccacia croutons, julienne portabella mushroom & cherry tomatoes.

chilean sea bass in a red wine gastrique with roasted white asparagus and sweet potato au gratin.

potato- crusted salmon served over roasted root vegetables sautéed with garlic and olive oil, accompanied by citrus beurre blanc.

boneless chicken breast stuffed with garden vegetables, served with wild mushrooms over herb spaetzle in sherry shallot sauce.

battered chicken breast sautéed with capers, tomato, lemon and white wine served over basmati rice.

sear-roasted duck breast with crispy leg confit & gingered sweet potato au gratin with plum wine reduction.

marinated and grilled boneless rib-eye served with sesame green beans, caramelized onions and sesame teriyaki sauce.

lamb shank braised in red wine jus with mirepoix served with roasted golden beets & truffled yukon mashed potatoes.

the chef's hand-made potato gnocchi, tossed with short rib and lentil ragu.

14 oz. bone-in rib-eye steak served with olive oil-whipped yukon mashed potatoes.

skirt steak with marsala mushroom and pearl onion sauce, olive oil-whipped yukon mashed potatoes, and chef's choice of vegetable.

boneless short ribs with bordelaise sauce served with truffled yukon mashed potatoes and crispy onions.

double-cut baby lamb chop served with eggplant caponata crispy kale and sweet potato au gratin.

16 oz. usda prime boneless rib-eye steak served with cauliflower puree, caramelized cipollini and sautéed wild mushrooms.

rib fillet stuffed with wild mushroom duxelles served with truffled yukon mashed potatoes, roasted garlic in a merlot reduction.