FIRST COURSE

Hoison Glazed Baby Lamb Lollipops with wild pea shoot salad                     
                                                 
Citrus Seafood Martini with blue crab and shrimp marinated with fresh juices
and crispy plantains                                    

Wild U-10 Diver Scallops pan seared served over barbecue onion, cool roasted                      
shitake mushroom and scallion salad drizzled in cilantro basil oil
                                    
Polo's Famous Crab Cakes with Italian cherry peppers and meyer lemon aioli                                                                                                                               

Tuna Dome seared Ahi tuna, avocado, Serrano peppers in a light ginger              
soy dressing

Lamb And Goat Cheese Empanadas with avocado relish and smoked chile ancho sauce                                          

House Made Veal Cheek Ravioliwith crispy speck, crushed tomatoes and seasonal       
mushrooms in a natural sauce                                                                                                             
                                                                                                                    

SECOND COURSE

Soup du Jour made fresh daily from the chef                                                                                      
Polo’s Famous Chopped Caesar Salad with parmesan reggiano tuile                            
 and shaved Romano cheese                                                                   
                                              

Mixed Greens with Roasted Pears Candied pecans and stilton cheese             
 tossed with Pomegranate vinaigrette
                                                                                                                                  
Hierloom Tomato And Fresh Buffalo Mozzarella carpaccio with                  
opal basil, extra virgin olive and 15 yr old Aged balsamic vinegar

Iceberg Wedge Salad with creamy blue cheese dressing, crumbled                                             
Roquefort cheese, apple wood smoked bacon, vine ripened tomatoes and chives                          

Nantucket Baby Spinach tossed with blueberry vinaigrette, gorgonzola              
cheese and caramelized pecan

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THIRD COURSE

Grilled Snapper with caramelized onions, jalapeno, tomato and jumbo lump                    
Crabmeat ragout and basmati rice

Grilled Salmon with sautéed spinach and vegetable ratatouille in a light merlot sauce         

Pan Seared Hawaiian Ahi Tuna with forbidden black rice, crispy sushi ginger    
petite bok choy,sea salt and fresh yuzu juices

Roasted Chilean Sea Bass with sautéed spinach and wild mushroom cherry tomato
ginger broth                

Caramelized Gulf Shrimp pontchatrain with meuniere jumbo lump crab meat            

House Made Potato Gnocchi cherry tomatoes, asparagus and Portobello
Mushrooms tossed in thyme infused truffle cream sauce                                                       
                         Add Grilled Chicken
                           Add Grilled Shrimp 

Whole Roasted Lemon And Herbs Chicken Debonede served with corn
and goat cheese polenta topped with lemon mushroom sauce                                              

Field and Stream petite filet of beef with jumbo lump crab cake and jumbo
Shrimp a port wine reduction                                                                                           

Braised 4hr Berkshire Pork Shank Maple Glazed with sautéed mustard
A sherry shallot gastric                                                                                                     

Grilled Colorado Double Lambs Chops mustard crusted served with
roasted garlic mashed potatoes and broccoli rabe in light port peppercorn sauce                                                                                                                                 

Three Peppercorn Crusted Filet Mignon with baby carrots and au gratin
potatoes in a cabernet sauvignon sauce                                                      

Grilled Prime New York Strip with white cheddar potatoes matre di butter
and light cabernet sauvignon sauce                                                                                     

Barbecue Flank Steak with roasted potatoes, eggplant and Italian
style salsa verde                                                      

A LA CARTE