Crescendo Exquisite Food & Fine Wines

Breast of Duck a l 'Orange Crepes with Raspberry Salsa

A breast of domestic duck is roasted to medium and served medallion-style atop a delicate homemade scallion crepe, liberally drizzled with a homemade creamy Grand Marnier sauce & dollops of fresh raspberry and chili salsa.

Rack of Spring Lamb with Roasted Spring Vegetables

A half rack of New Zealand Spring Lamb, marinated in a wine and herb mixture, then roasted until medium rare. Accompanied with glazed roasted spring vegetables: yams, fingerling & Peruvian potatoes, fresh baby leeks, beets, and green top carrots. (Gluten free)

Sweet Potato Ravioli

Eight handmade ravioli are filled with a homemade puree of sweet potatoes and are then briefly sautéed in Brown butter and accompanied with toasted pine nuts and fresh sage.

Macadamia nut-crusted Mahi Mahi with Fresh Pineapple Salsa

A boneless fillet of wild Mahi Mahi is dredged in ground macadamia nuts then pan seared and oven finished, topped with a homemade salsa of fresh pineapple and red bell peppers, and accompanied with our parmesan mashed potatoes.

Crescendo Filet Mignon with Brandy and Shallot Reduction

Our signature Prime, aged, six ounce Beef Tenderloin Filet, seared in butter and oven finished to order (we recommend Medium rare). Adorned with our sweet yet complex, made on the spot, flamed brandy and shallot Dijon reduction sauce. Accompanied with sautéed asparagus and parmesan mashed potatoes with parmesan crackling cheese.

Sweet Potato Ravioli

Five handmade ravioli are filled with a homemade puree of sweet potatoes and are then briefly sautéed in Brown butter and accompanied with toasted pine nuts and fresh sage.

Bailey's Irish Cheesecake

Spring Pea Risotto

The delicate flavors of Spring are showcased in this dish. Arborio rice is slowly stirred with shallots, onions, celery, prosciutto ham and sweet peas. Just before service shredded parmesan cheese is incorporated into the dish. Garnished with sweet and tender pea tendrils. (Gluten free)

Fragrant Sauté of Jumbo Shrimp with Thai Coconut milk-infused Jasmine Rice

A dish with exceptionally layered Thai flavors: coconut milk, lemongrass, basil, and mint form the rich sauce in which five lime juice marinated prawns are served atop coconut milk- infused nutty, new-crop Jasmine Rice, and sprinkled with chopped peanuts and green onions. (Gluten free)

"Molten" Belgian Chocolate Torte

Marjolaine Hazelnut Torte

Baby Beet and Goat Cheese Salad with Orange Balsamic Vinaigrette

Roasted Red Baby Beets are combined with tangy goat cheese, candied walnuts and drizzled with a homemade orange vinaigrette, tossed with fresh mesclun greens.

Crab Cakes With Mango and Lime Coulis

Two handmade cakes of delicate blue crab meat, red bell peppers and red onion, sautéed in butter and topped with a homemade and refreshing drizzle of fresh mango, ginger and lime juice.

Vanilla Bean Creme Brulee

Asparagus with sundried Tomatoes, Capers and Balsamico

A celebration of Spring's earliest vegetable. Tender spears of asparagus are blanched until crisp-tender, drizzled with a balsamic vinaigrette, and sprinkled with sundried tomatoes, pine nuts, capers, lemon zest and a dusting of feta cheese.