A lightly seared tuna steak that locks in rich umami is served as one course, followed by a dish of white asparagus accompanied by a velvety Hollandaise sauce. For the main course, we present a grilled Japanese beef tenderloin.

fifty-one dinner

Lightly seared tuna steak, lemon
Roasted almond, green papaya, citrus soy sauce dressing

Grilled white asparagus, Hollandaise sauce
Tarragon, crispy bacon

Grilled fish of the day, scampi, honey mustard sauce
Roasted cherry tomatoes, thyme

Grilled Japanese beef tenderloin, shallot pepper sauce
Mashed potato, baked onions

Chef’s dessert

Coffee or Tea