Menu:Sample Menus updated September 2011. Menus and prices subject to changes due to seasonal availability and market pricing. Prices exclusive of tax and gratuity.
SAMPLE STARTER MENU
SALAD OF MARINATED BEETS
MÂCHE LETTUCE
LAUREL CHENEL CHÈVRE “CROUTONS”
CHAMPAGNE VINAIGRETTE
$13
SUMMER BEAN SALAD
BLUE LAKE, WAX AND ROMANO BEANS
COMPRESSED CHICK PEAS
RICOTTA SALATA
PIQUILLO PEPPERS
$15
SEARED DIVER SCALLOP
WITH VEAL SWEETBREADS
FAVA BEAN PURÉE, PORCINI MUSHROOMS
SWEET ONION PURÉE
$17
TUNA TARTAR NAPOLEON
HARICOTS VERTS, PICKLED GINGER
WASABI FLYING FISH ROE
SESAME TUILE
$17
GROWN-UP MACARONI AND CHEESE
MAINE LOBSTER, BLACK TRUFFLES
FONTINA VAL D’AOSTA
$18
SONOMA FOIE GRAS TWO WAYS
SEARED WITH RHUBARB CONFIT
CHILLED TORCHON
PICKLED STRAWBERRIES
TOASTED HOUSE MADE BRIOCHE
$37
“PETROSSIAN”
ROYAL TRANSMONTANUS
CALIFORNIA WHITE STURGEON CAVIAR 1 OZ.
TOAST POINTS AND TRADITIONAL ACCOUTREMENTS
$75
SAMPLE ENTRÉE MENU
PUFF PASTRY “PITHIVIERS”
FOREST MUSHROOM, MUSTARD GREENS
WILD RICE AND GARLIC CONFIT FARCE
SWEET CARROTS, TORPEDO ONIONS
SAUCE SOUBISE
$30
WILD KING SALMON
ARTICHOKES BARIGOULE
TOKYO TURNIPS, FRENCH ROUND CARROTS
PICKLED PEARL ONIONS, FINES HERBES PURÉE
BARIGOULE EMULSION
$37
BONELESS RACK OF COLORADO LAMB
FENNEL BULB AND ALMOND FINANCIÈRE
TARBAIS BEAN PURÉE, OVEN DRIED TOMATOES
NATURAL LAMB JUS
$39
CÔTE DE BOEUF
“NIMAN RANCH” RIB EYE FOR TWO
POMME PURÉE, GLAZED BABY VEGETABLES
TWO SAUCES
$40 PER PERSON
SERVICE FOR TWO
WILD PACIFIC HALIBUT
KING RICHARD LEEK CRUST
NEW POTATOES, BABY LEEKS
BLACK TRUFFLE BEURRE MONTÉ
$38
ROASTED SONOMA DUCK BREAST
GLAZED CIPOLLINI ONIONS WITH
DUCK CONFIT AND FOIE GRAS FARCE
SCARLET BEETS, PORT WINE SAUCE
$43
DUO OF “MARIN SUN FARMS” GRASS-FED BEEF
ROASTED SIRLOIN AND BRAISED PAVÉ
À LA BOURGUIGNONNE
SMOKED TOMATO COULIS
ROASTED SHALLOTS, SUMMER SQUASH
POMMES PURÉE
$44
BUTTER-POACHED MAINE LOBSTER
SUMMER SUCCOTASH OF FAVA BEANS
SWEET CORN, BELL PEPPERS
POLENTA CROUTONS, CORN PUDDING
SAUCE AMERCAINE
$51
SAMPLE TASTING MENU
AMUSE-BOUCHE
≈
SALAD OF DELTA ASPARAGUS AND HEARTS OF PALM
MÂCHE LETTUCE, EASTER EGG RADISH
MEYER LEMON VINAIGRETTE
≈
“BELLWETHER FARMS” RICOTTA AGNOLOTTI
ENGLISH PEA PURÉE
BLACK TRUFFLES
WHITE TRUFFLE FOAM
≈
BUTTER-POACHED MAINE LOBSTER
SCALLOP AND LOBSTER “GNOCCHI”
SPRING FAVA BEANS
LOBSTER BOUILLABAISSE BROTH
≈
DEGUSTATION OF AMERICAN “KOBE STYLE” BEEF RIB EYE
ROASTED EYE AND GRILLED CALOTTE
COMPRESSED MUSHROOM TART
TOY BOX CARROTS, SAUCE BORDELAISE
≈
CHEF’S CHEESE SELECTIONS
≈
PASSION FRUIT SORBET
CANDIED PINEAPPLE
≈
MANJARI CHOCOLATE DARIOLE
PEANUT BUTTER GANACHE
BANANA ICE CREAM
CARAMEL SAUCE
$125
Wine pairings available upon request
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