Skull's Rainbow Room

Açaí purée, pineapple, coconut, pepitas and pomegranate

Louisiana style beignets, cinnamon powdered sugar, housemade vanilla bean custard and chocolate ganache

Lobster and housemade mushroom blend, tossed in lemon butter

Whipped feta, cherry tomatoes and slivered almonds served with housemade sourdough

Toasted croissant, avocado purée, arugula, heirloom tomatoes, parmesan, poached egg and pomegranate hummus

Housemade sourdough, marinated prime tenderloin tips, caramelized onions, feta and arugula

Housemade croissant bread, berry lemon mascarpone and spiced rum butter syrup served with bacon and french toast

Braised short rib, poblano crema, crispy potatoes, sautéed onions, peppers and a sunny side up egg

Fresh crêpe with brandy and sherry crawfish sauce, served with a side of arugula berry salad

Smoked salmon, capers, tomatoes and crème fraîche served with an arugula berry salad

Poached egg, hollandaise sauce, English muffin and a side of crispy potatoes

Velvety smooth with rich flavors of Maine lobster and Cognac. Finished with crème fraîche

Young field greens tossed in a dijon balsamic vinaigrette with shaved onion, English cucumber, tomato, croutons

Classic iceberg wedge with house made bleu cheese dressing, tomato, onion and crumbled bacon

Classic Caesar with anchovy, lemon and garlic

An assortment of cured meats & cheeses with accompaniments

Sushi grade, #1 tuna with herbs, aromatics and crème fraîche. Served with wonton chips

Spicy Southern flavored shrimp with extra-tangy cocktail sauce

Shaved raw beef tenderloin, arugula, bread box, coddled egg and Manchego cheese

Broiled mushroom caps stuffed with Helix snails, Sherry herb butter and Parmesan cheese

Hudson Valley Grade A with rum raisin chutney

Panko fried, topped with crawfish and shrimp creole sauce

Slow roasted with au jus, horseradish cream

Grilled pork chop with rosemary, bacon and garlic honey glaze

Grilled 16oz. rack of lamb marinated in pomegranate juice, olive oil, garlic, rosemary, demi-glace

Red wine demi-glace

Please ask your server about tonight's creation

Brined and herb roasted

Pan-seared U-10 diver scallops with lemon-caper beurre blanc

Fluffy Mousse with a Crumbly Chocolate Cookie Bottom

Butter Cake, Frosted with Lemon Cream Cheese Icing & a Sweet Lemon Drizzle

Whipped Peanut Butter & a Chocolate Crust, Peanut Butter Sauce with Fresh Whipped Cream

20 year port, Pierre Ferand cognac, honey