Menu:Sample Menus updated November 3, 2009. Menus and prices subject to minor changes due to seasonal availability and market pricing. Daily Three Course Prix Fixe Menu available for $49.00 per person. Prices exclusive of tax and gratuity.
SAMPLE STARTER MENU
SONOMA FOIE GRAS TWO WAYS
SEARED AND CARAMELIZED CUSTARD
PRESERVED QUINCE RELISH
VANILLA MUSCAT REDUCTION
TOASTED BRIOCHE
$17
BELGIAN ENDIVE SALAD
MACHE LETTUCE
MARINATED HEIRLOOM BEETS
CITRUS VINAIGRETTE
$12
SEARED DIVER SCALLOPS
GRILLED FIGS, SHAVED PECORINO
MADEIRA AND SERRANO HAM SAUCE
$15
SALAD OF LITTLE GEM LETTUCES
HOUSE CURED GRAVLAX
NEW POTATOES, GARDEN RADISHES
CREAMY HERB VINAIGRETTE
$13
TUNA TARTAR NAPOLEON
HARICOTS VERT, PICKLED GINGER
WASABI FLYING FISH ROE
SESAME TUILE
$16
GROWN UP MACARONI AND CHEESE
MAINE LOBSTER, BLACK TRUFFLES
FONTINA VAL D’AOSTA
$18
FRICASSEE OF SWEETBREADS
AND ESCARGOTS
CRISPY PARSLEY AND GARLIC
ONION SOUBISE
$14
CHEF’S FRESH SEASONAL SOUP
$10
SAMPLE ENTREE MENU
BUTTER POACHED MAINE LOBSTER
SAVOY CABBAGE, CIPOLLINI ONIONS
FLAGEOLET BEANS AND BACON LARDONS
SAUCE AMÉRICAINE
$48
FILET OF MEDITERRANEAN SEA BASS
FINGERLING POTATOES, FENNEL AND
SAFFRON BRAISED GARLIC BOUILLABAISSE EMULSION
$35
WILD PACIFIC HALIBUT
COD BRANDADE, TOYKO TURNIPS
KOHLRABI AND TOMATO CONFIT
PRESERVED MEYER LEMON BEURRE BLANC
$34
BERKSHIRE PORK TENDERLOIN
ISRAELI COUSCOUS
TOASTED ALMONDS, POACHED CURRANTS
SAUCE ‘CINQ EPICES’
$36
ROASTED SONOMA DUCK BREAST
BRAISED SWISS CHARD
DUCK CONFIT AND SUNCHOKE STUFFED ONION
PORT WINE DUCK JUS
$37
DUO OF “PAINTED HILLS RANCH” BEEF
ROASTED SIRLOIN AND BRAISED PAVÉ
À LA BOURGUIGNONNE
POMMES PUREE, SWEET CARROTS
FOREST MUSHROOMS
$38
RAVIOLI OF SUGAR PIE PUMPKIN
AND BELLWETHER FARMS RICOTTA
BROWN BUTTER EMULSION
BRUSSELS SPROUTS PETALS
$28
BRAISED RAISED COLORADO LAMB SHANK
GLAZED ROOT VEGETABLES
YUKON POTATO ‘BONE’
SYRAH BRAISAGE REDUCTION
$37
CÔTE DE BŒUF
DOUBLE CUT “PAINTED HILLS RANCH”
RIB EYE FOR TWO
POMMES PUREE, GLAZED BABY VEGETABLES
TWO SAUCES
$75
SERVICE FOR TWO
SAMPLE TASTING MENU
AMUSE-BOUCHE
BIG ISLAND HEARTS OF PALM
MARINATED BABY BEETS, MACHE LETTUCES
CHAMPAGNE VINAIGRETTE
BUTTERNUT SQUASH AND BLACK TRUFFLE RISOTTO
WHITE TRUFFLE FOAM
“HOMARD AU VIN”
BUTTER POACHED MAINE LOBSTER
FOREST MUSHROOM TART
MELTED KING RICHARD LEEKS
LOBSTER BORDELAISE
DEGUSTATION OF AMERICAN “KOBE STYLE”
BEEF RIB EYE
ROASTED EYE, GRILLED CALOTTE
ENGLISH THYME PAIN PERDU
FENNEL BULB CONFIT, TOMATO MARMALADE
NIÇOISE OLIVE BORDELAISE SAUCE
SELECTIONS FROM OUR CHEESE CART
GRANNY SMITH APPLE SORBET
CHAMPAGNE GELÉE
MANJARI CHOCOLATE DARIOLE
PEANUT BUTTER GANACHE
BANANNA ICE CREAM
CARAMEL SAUCE
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