Dinner Menu at Wolfgang Puck Grande Cafe Dining Room

Scottish smoked salmon, dill cream spread, and shaved chives

homemade potato gnocchi with gratin Roquefort cheese

celeriac-apple puree with preserved lemon beurre blanc

Muscovy duck, crispy wontons, herbed goat cheese with apple-raspberry chutney

spicy tuna, sriracha aioli, pickled ginger, scallions, masago roe in a sesame cone

lobster crushed potatoes, roasted tomatoes, cippolini onions, spinach and port wine sauce

braised celery and Armagnac-green peppercorn sauce with whipped cheese potato

warm potato salad, fresh arugula and mustard-caper sauce

bok choy, shitake mushrooms, snap peas, Hong Kong sauce and chili oil with jasmine rice

seasonal vegetables, lobster nage and chive essence

butter poached lobster, fried basil, parmesan cheese

hunan eggplant stir fry, garlic mashed potatoes and cilantro-mint vinaigrette

pan seared breast, confit, celery root, creamy sage polenta, blood orange sauce

oven roasted wild mushrooms, honey glazed carrots potato puree with natural rosemary jus

braised beef short rib with sautéed spaetzle and parsley

a tempura roll with fresh lobster, hass avocado, sweet soy glaze and spicy masago aioli

seared filet, daikon sprouts and a sauce trio

Japanese yellowtail with a sesame ponzu

16 pieces of the chef's selection sashimi

8 pieces of the chef's selection nigiri sushi

First Course: Wild Mushroom Soup, Second Course: Butter Lettuce Salad, Entrée: Choice of Organic Chicken or Seared Salmon with Turnip Puree, Dessert: Baked Alaska

First Course: Butternut Squash Soup, Entrée: Wiener Schnitzel vom Schwein, Dessert: Chocolate Lava

oven roasted butternut squash with a cinnamon crème fraiche and toasted pumpkin seeds

shitake and oyster mushrooms and truffle oil

romaine hearts with our Caesar dressing and shaved parmesan

feta cheese, pickled red onions, chopped egg and roasted pecans with warm apple wood smoked bacon vinaigrette

Humboldt fog goat cheese, toasted pistachios, arugula with citrus vinaigrette

butter lettuce, radicchio, nicoise olives, orange segments, candied pecans and aged balsamic Roquefort vinaigrette