Dinner Menu
TRADITIONS
First Courses
Four Moons Mixed Green Salad 6
Green and Baby Red Romaine, Red Onion, Grape Tomatoes, Baby Carrots, Cucumber, Haricot Verts. Choice of Strawberry Balsamic, Maple Walnut,
or Bacon Ranch Dressing
Green and Baby Red Romaine, Red Onion, Grape Tomatoes, Baby Carrots, Cucumber, Haricot Verts. Choice of Strawberry Balsamic, Maple Walnut,
or Bacon Ranch Dressing
Tossed Salad 6
Green and Baby Red Romaine, Iceberg, Red Onion, Roma Tomatoes, Cucumber. Choice of Strawberry Balsamic, Maple Walnut, Blue Cheese,
or Bacon Ranch Dressing
The Wedge 7
Icy Cold Iceberg Wedge, Point Reyes Blue Cheese Dressing,
Crumbled Apple Wood Bacon
Corn and Crab Chowder 8
Crumbled Apple Wood Bacon
Corn and Crab Chowder 8
Tempura Fried Shrimp and Asparagus 10
Sweet Spicy Thai Dipping Sauce
Entrees
Pan Seared Atlantic Salmon Fillet 18
Oven Roasted Potatoes, Asparagus, Blackberry Horseradish Coulis
American Red Snapper 22
Oven Roasted Potatoes, Asparagus, Blackberry Horseradish Coulis
American Red Snapper 22
Creamy Orzo Pasta, Haricot Verts, Lemon Caper Butter
Jumbo Lump Crab Cakes with Passion Fruit Tartar Sauce 25
Asparagus, Yam Straw, Spicy Vanilla Yams
Oven Roasted Chicken Breast 19
Baby Carrots, Haricot Verts, Roasted Garlic Mashed Potatoes,
White Wine Butter Sauce
Penne Pasta, Tomatoes, Fresh Basil, Tomato Cream Sauce 16
White Wine Butter Sauce
Penne Pasta, Tomatoes, Fresh Basil, Tomato Cream Sauce 16
Add Shrimp 6
Beef, etc.
Grilled Bison New York Strip 31
Black Truffle Mashed Yukon Potatoes, Lemon Brown Butter Brussels Sprouts,
Sun Dried Cherry Veal Reduction
Harris Ranch Full Pound Angus Bone-In Kansas City Strip
Black Truffle Mashed Yukon Potatoes, Lemon Brown Butter Brussels Sprouts,
Sun Dried Cherry Veal Reduction
Harris Ranch Full Pound Angus Bone-In Kansas City Strip
with Black Truffle Butter 42
Grilled French Horn Mushrooms, Oven Roasted Parsnips, Haricot Verts,Sherried Veal Reduction
Half Pound Choice Filet Mignon 29
Grilled French Horn Mushrooms, Oven Roasted Parsnips, Haricot Verts,Sherried Veal Reduction
Half Pound Choice Filet Mignon 29
Roasted Garlic Mashed Potatoes, Asparagus, Red Wine Veal Reduction
IMAGINATION
Raw Bites
A Collection of Hawaiian Sashimi Grade Fish Flown in Just for Four Moons 21
Number One Grade Ahi Tuna, Sashimi Grade Hebi Short Billed Marlin, Monchong Blue Snapper and Pacific King Salmon, and Slices of Tuna and Marlin Roll and Salmon and Asparagus Roll, Served with Sushi Rice, Wakame Seaweed, Wasabi Tobikko Caviar, Sweet Spicy Lime Sauce, Soy, Wasabi, and Miso Aioli
Shabu Shabu 12
Number One Grade Ahi Tuna, Sashimi Grade Hebi Short Billed Marlin, Monchong Blue Snapper and Pacific King Salmon, and Slices of Tuna and Marlin Roll and Salmon and Asparagus Roll, Served with Sushi Rice, Wakame Seaweed, Wasabi Tobikko Caviar, Sweet Spicy Lime Sauce, Soy, Wasabi, and Miso Aioli
Shabu Shabu 12
Flash Seared Angus Strip Loin Slices on Nappa Cabbage, and Black Trumpet, Shiitake, and Hon Shemeji Mushrooms, Finished with Hot Dashi Broth Poured Tableside, and Spicy Sesame Oil for Dipping
Martinis, Trios, Duos
“Macaroni and Cheese” Martini 18
Butter Poached Lobster, Roasted Garlic Mascarpone Orzo Pasta, Hackleback Caviar, White Truffle Oil
“Shrimp and Grits” Martini 13
Butter Poached Lobster, Roasted Garlic Mascarpone Orzo Pasta, Hackleback Caviar, White Truffle Oil
“Shrimp and Grits” Martini 13
Grilled Carolina Shrimp, Goat Cheese Roasted Garlic Polenta, Chipotle Mango Barbecue Sauce, Mango Chutney
Day Boat Scallop Ménage a Trios 15
Day Boat Scallop Ménage a Trios 15
Seared with Butternut Squash Puree and Applewood Bacon Seared with Sweet Brussels Sprouts Leaves and Pineapple Jalapeño Salsa Scallop and Prawn Cake with Yuzu Chive Vinaigrette
A Duo of Duck Foie Gras 18
A Duo of Duck Foie Gras 18
Pan Seared Foie Gras with Warm Berry Compote on Brioche French Toast, Cured Foie Gras Torchon with Buttered Brioche Points, Micro Herb Salad
Greens, Etc.
Peppered Balsamic Strawberries with Honeyed Goat Cheese 9
Baby Wasabi Mustard Greens, Red Onion, Roasted Pistachios,
Strawberry Balsamic Vinaigrette
Savory Point Reyes Blue Cheese and Dried Cranberry Cheesecake 10
Baby Wasabi Mustard Greens, Red Onion, Roasted Pistachios,
Strawberry Balsamic Vinaigrette
Savory Point Reyes Blue Cheese and Dried Cranberry Cheesecake 10
Walnut Shortbread, Baby Spinach, Bosc Pear, Candied Walnuts,
Cranberry Walnut Vinaigrette
Cranberry Walnut Vinaigrette
Mains
“Biscuits and Gravy” 33
Butter Poached Lobster and Pan Seared Sea Scallops, Sweet Corn and Asparagus Maque Choux in a Lobster Custard “Gravy.” Served over a Coconut Lime Biscuit.
Grilled Sashimi Grade Hawaiian Short Billed Marlin Topped with Pancetta Bacon 27
Butter Poached Lobster and Pan Seared Sea Scallops, Sweet Corn and Asparagus Maque Choux in a Lobster Custard “Gravy.” Served over a Coconut Lime Biscuit.
Grilled Sashimi Grade Hawaiian Short Billed Marlin Topped with Pancetta Bacon 27
“Dirty” Israeli Couscous with Chorizo Sausage, Roasted Red Pepper Coulis, Calamata Olive Puree, Lemon Brown Butter Brussels Sprouts
Hawaiian Lemon Snapper Duo with Lacquered Pork Belly 29.5
Hawaiian Lemon Snapper Duo with Lacquered Pork Belly 29.5
Pan Seared on Black Trumpet and Hon Shemeji Mushrooms, and Sashimi Style on Wakame Seaweed Salad, with Grapefruit Passionfruit Gelee, Pink Grapefruit Chardonnay Reduction, and Bacon Shiitake Rice Crispy Crumble
Number One Grade Ahi Tuna Wrapped with Phillipino Lumpia and Seared Rare 27
Number One Grade Ahi Tuna Wrapped with Phillipino Lumpia and Seared Rare 27
Ginger Scented Purple Potato “Hashbrowns,” Tempura Asparagus, Pomegranate Reduction, and Pineapple Salsa
Jumpin Jack Splash” 27
Jumpin Jack Splash” 27
Confit of Rabbit Leg with Mango Barbecue Sauce, Crispy Fried Frogs Legs, Parsnip Puree, and a Black Eyed Pea and Rice Salad in the Style of...
What Else?... Hoppin’ John
“Breakfast” 34
What Else?... Hoppin’ John
“Breakfast” 34
Grilled Choice Half Pound Beef Tenderloin on Toasted Brioche, Topped with a Soft Poached Egg and Napped with an Applewood Bacon Cream, finished with Creamy Yellow Grits, Caramelized Shallots, Bacon Lardons, and “Cubic” Spinach
Served with a Four Ounce Filet 24
Four Moon Noodle Bowl 16
Served with a Four Ounce Filet 24
Four Moon Noodle Bowl 16
Pad Thai Style Sauté of Rice Noodles, Cabbage, Shiitake and Oyster Mushrooms, Green and Red Onions, Sweet Peppers, Carrot, and Egg. Finished with a Coconut Sweet Thai Chili Broth and Crunchy Wasabi Peas and Toasted Almonds
Add Shrimp 6
Add Shrimp 6
All red meats, including duck breast are cooked medium rare, unless otherwise requested.
We cannot be responsible for tuna cooked past medium.
We cannot split dishes other than our Mains, which we can split for a charge of 10 .
Finales
“RC Cola and a Moon Pie”
Dark Chocolate Cake Layered with Graham Cracker and a Banana Marshmallow Mascarpone Cream, covered in Chocolate Ganache, and served with a miniature RC Cola Ice Cream Float
Cranberry and Walnut Tart
Dark Chocolate Cake Layered with Graham Cracker and a Banana Marshmallow Mascarpone Cream, covered in Chocolate Ganache, and served with a miniature RC Cola Ice Cream Float
Cranberry and Walnut Tart
Cranbery Orange Compote, Cranberry Reduction Cranberry Ice Cream
Lemon Cœur a la Crème with Seven Sweets
Lemon Cœur a la Crème with Seven Sweets
A Fresh Housemade Sweet Cheese with Seven Accompaniments: Balsamic Strawberries, Brandied Cherries, Passionfruit Curd, Vanilla Pineapple, Bartlett Pear Sauce, Caramelized Apples, and Honeycomb
Key Lime Pie Our Way
Key Lime Ice Box Pie with Gingersnap Crust Toasted Meringue,
Basil Infused Citrus Salad
Vanilla Bean Crème Brûlée
Choccolate Dirt
Sorbet Trio
Prickly Pear
Mango
Raspberry
Selection of Cheeses
Point Reyes Blue Cheese Cahill’s Irish Porter Cheddar Fromages d’Affinois Goat Cheese Brie Served with a Fig Tartlet, Shallot Golden Raisin Compote, Granny Smith Apples, Roasted Macadamia Nuts, and Port Reduction
Key Lime Pie Our Way
Key Lime Ice Box Pie with Gingersnap Crust Toasted Meringue,
Basil Infused Citrus Salad
Vanilla Bean Crème Brûlée
Choccolate Dirt
Sorbet Trio
Prickly Pear
Mango
Raspberry
Selection of Cheeses
Point Reyes Blue Cheese Cahill’s Irish Porter Cheddar Fromages d’Affinois Goat Cheese Brie Served with a Fig Tartlet, Shallot Golden Raisin Compote, Granny Smith Apples, Roasted Macadamia Nuts, and Port Reduction
Plated Desserts 8.5, Sorbet Trio 6.5, Cheese Selection 12 per person
FOUR MOONS THREE PHASES DINNERS
First Courses
Day Boat Scallops
Sweet Spicy Chili Vinaigrette Hot and Sour Pickled Mango, and Tobikko Ice
Peppered Balsamic Strawberries
Honeyed Goat Cheese, Baby Wasabi Mustard Greens, Red Onion, Roasted Pistachios, Strawberry Balsamic Vinaigrette
Three Phases “Shrimp and Grits”
Sweet Spicy Chili Vinaigrette Hot and Sour Pickled Mango, and Tobikko Ice
Peppered Balsamic Strawberries
Honeyed Goat Cheese, Baby Wasabi Mustard Greens, Red Onion, Roasted Pistachios, Strawberry Balsamic Vinaigrette
Three Phases “Shrimp and Grits”
Grilled Carolina, Shrimp, Goat Cheese Roasted Garlic Polenta, Chipotle Mango Barbecue Sauce, Mango Chutney
Entrees
Pan Roasted Chicken Breast
with Mango Chipotle Barbecue Sauce Pineapple Mango Salsa, Creamy Polenta, French Beans
Three Phases Jumbo Lump Crab Cake
Passion Fruit Tartar Sauce Asparagus, Yam Straw, Spicy Vanilla Yams
Pan Seared Salmon
“Dirty” Israeli Couscous with Chorizo Sausage, Roasted Red Pepper Coulis, Calamata Olive Puree, Lemon Brown Butter Brussels Sprouts
Three Phases “Breakfast”
with Mango Chipotle Barbecue Sauce Pineapple Mango Salsa, Creamy Polenta, French Beans
Three Phases Jumbo Lump Crab Cake
Passion Fruit Tartar Sauce Asparagus, Yam Straw, Spicy Vanilla Yams
Pan Seared Salmon
“Dirty” Israeli Couscous with Chorizo Sausage, Roasted Red Pepper Coulis, Calamata Olive Puree, Lemon Brown Butter Brussels Sprouts
Three Phases “Breakfast”
Grilled Choice Petite Filet Mignon on Toasted Brioche, Topped with a Soft Poached Egg and Napped with an Applewood Bacon Cream, finished with Creamy Yellow Grits, Caramelized Shallots, Bacon Lardons, and “Cubic” Spinach
Desserts
Vanilla Bean Crème Brûlée
Chocolate “Dirt”
Cranberry and Walnut Tart
Cranberry Orange Compote, Cranberry Reduction Cranberry Ice Cream
Chocolate “Dirt”
Cranberry and Walnut Tart
Cranberry Orange Compote, Cranberry Reduction Cranberry Ice Cream
34 per Person - With Three Phases ”Breakfast” 38
Parties of five or more may have a 20% gratuity added to their check.
No more than two check per party, please, and no separate checks for parties of six or more.
