TOPPER'S will be serving dinner until October 23.
We will be closed to the public October 16-18 and 24-25.
First Courses
Warm Island Creek Oysters
Roasted Duck and its Foie, Soft Potato Foam
Truffled Rigatoni and Cheeses
Cave Aged Gruyère, Gouda, Pouligny Fondue
Autumn Green Salad
Marcona Almonds, Coach Farms Goat Cheese Chantilly
Lobster and Crab Cakes
Smoked Corn, Mustard Sauce, Jalapeño Olives
Pumpkin Lobster Soup 'n Salad
Hearts of Palm Truffled Lobster Salad, Creamy Lobster Soup
Main Courses
TOPPER'S Butter Poached Lobster
Sweet Ricotta Tortellini in a Savory Black Truffle Emulsion
"Surf and Turf"
Rare Ahi Tuna and Kobe Beef Sashimi, Yukon Potato Shallot Cake, Brussle Sprout Leaves
Skillet Roasted Atlantic Halibut
One Potato, Two Potato, Three Potato, Four
Yukon Potato Crust, Fingerling Brandade, Peruvian Tortellini Russet Spikes
Peking Style Long Island Duckling
Creamy Farrow Confit Risotto, Caramelized Endive, Lingonberry Jus
Slow Cooked Center Cut Veal Osso Bucco
Emulsion of White Truffle and Parsnip, Modern Bordelaise
Tenderloin of Beef Wellington
Spring Pea Purée, Cassia Madeira Jus, Sous Vide Brisket, Tempura Romaine
Dessert Menu
Bananas in Napoleon
Peppercorn Ice Cream, Caramelized Bananas in Passion Fruit
Vanilla and Fig Crème Brûlée
Raspberry Red Pepper Compote and Toast
Hand Made Ice Cream and Sorbet
Vanilla and Chocolate Cones
Coffee Coffee
Hazelnut Dacquoise, Coffee Cream, Coffee Cardamom Emulsion
Selection of Artisan Cheeses
Fig Jam, Warm Toast
Prix Fixe Dinner
Executive Chef David Daniels
Sous Chef Kyle McClelland
Pastry Chef Serge Torres
