Menu:Sample Menus updated March 20, 2012. Menus and prices subject to changes due to seasonal availability and market pricing. Prices exclusive of tax and gratuity.
SAMPLE MENU
3 Courses $75, 4 Courses $90
SOUP, SALADS & APPETIZERS
Chef’s Fresh Seasonal Soup
Salad of Beets and Winter Squash
Watercress and Mâche Lettuces, Apple Cider Vinaigrette
Pistachio Parmesan Tuile and Horseradish Bavarois
Dungeness Crab and Hearts of Palm Salad
Avocado Mousse, Radish Lamelles, Pickled Pearl Onions,
Mâche Lettuces, Oven-Dried Tomato Aïoli
Seared Diver Scallops and Escargot
Garlic and Potato Profiteroles, Parsley Purée and Garlic Soubise
Tuna Tartare Napoleon
Haricots Verts, Pickled Ginger, Wasabi Flying Fish Roe, Sesame Tuile
Grown-Up Macaroni and Cheese
Locally Crafted Artisan Orecchiette, Maine Lobster
Black Truffles, Fontina Val d’Aosta
Sonoma Foie Gras Two Ways
Seared with Caramel Poached Granny Smith Apples
Chilled Torchon with Spiced Red Wine Apple Compote
Toasted House Made Brioche
$28 supplemental charge
Petrossian Caviar
Royal Transmontanus California White Sturgeon Caviar
with Toast Points and Traditional Accoutrements
$45 supplemental charge
VEGETARIAN, FISH & SHELLFISH
Forest Mushroom, Wild Rice and Farro Stuffed Savoy Cabbage
Whole Roasted Maitake Mushroom, Lentil Purée, Sauce Soubise
Pan Seared Atlantic Skate Wing
Cauliflower Florets, Wilted Spinach, Pommes Dauphine,
Meyer Lemon Beurre Blanc, Crispy Capers
Roasted Columbia River Sturgeon
Ragout of Hearts of Palm, Green Garlic
Butter Braised Easter Egg Radish
Smoked Shad Roe Emulsion
Butter-Poached Maine Lobster
Sunchokes, Cipollini Onions, Melted Leeks
“Yorkshire Pudding” and Lobster Bisque Emulsion
$15 supplemental charge
MEATS & POULTRY
Tasting of Spring Rabbit
Roasted Bacon Wrapped Loin, Crépinette of Confit Leg
Spring Onions, Morel Mushrooms, Fava Beans
New Potatoes and Natural Rabbit Jus
Rib Eye of Colorado Lamb & Braised Lamb Shoulder Cannelloni
Artichoke, Sweet Carrot, Oven-Dried Tomatoes, White Bean Purée
Natural Lamb Jus
Duo of “Niman Ranch” Grass-Fed Beef
Roasted Sirloin and Braised Pavé à la Bourguignonne
Winter Mushrooms, Glazed Salsify, Roasted Garlic Coulis and Pomme Purée
Double Cut American “Kobe” Style New York Steak For Two
Glazed Baby Vegetables, Pomme Purée
Sauces Béarnaise and Bordelaise
$35 supplemental charge
DESSERTS & CHEESE
Trio of Seasonal Fruit Sorbets
White Wine Poached Granny Smith Apple and Almond Tart
Sweet Butter Streusel Topping, Dulce de Leche Ice Cream
Calvados and Cinnamon Gastrique
Coconut Panna Cotta
Pineapple Confit, Cilantro-Lime Syrup
Myers’s Dark Rum Bavarois, Macadamia Nut Crisp
“Laura Chenel” Chèvre and Vanilla Bean Cheesecake
DaVero Extra Virgin Olive Oil and Black Peppercorn Génoise
Candied Kumquat, Grapefruit Confit and Blood Orange Sorbet
“Bombe” of White and Dark Chocolate Mousse
Toasted Espresso and Grand Marnier Sabayon
Candied Orange Peel “Tartare”
Meyer Lemon Soufflé with Meyer Lemon Anglaise
or
Chocolate Soufflé with Chocolate Ganache Sauce
$12 supplemental charge
Crepes Suzette
Tableside Presentation for Two
$20 supplemental charge
3 Cheese Cart Selections
(5 Cheeses $10 supplemental charge, 7 Cheeses $15 supplemental charge)
3 Courses $75, 4 Courses $90
SAMPLE TASTING MENU
Amuse-Bouche
Salad of Big Island Hearts of Peach Palm
Marinated Baby Beets, Mâche Lettuce, Champagne Vinaigrette
Torchon of Sonoma Foie Gras
Spiced Red Wine Apple Compote, Artisanal Brioche
(Service for two, $39 supplemental charge)
Artichoke Heart Agnolotti
Sweet Carrots, Parmesan Brittle
“Homard au Vin”
Butter Poached Maine Lobster
Roasted Honshimeji Mushrooms, Glazed Winter Root Vegetables
Rutabaga Mostarda Puree and Lobster Bordelaise Sauce
Grilled Calotte of American Wagyu Beef Rib Eye
Arrowleaf Spinach, Pommes Puree
Carmelized Cipollini Onions
Foie Gras and Black Truffle Sauce
Chef’s Cheese Selections
Passion Fruit Sorbet
Pineapple Confit
Terrine of Bittersweet Chocolate Crêpes
Valencia Orange and Praline Mousse
Satsuma Mandarin Confit
Dark Chocolate Sorbet
$125 per person
Wine parings available upon request
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