SPARKLING WINES STARTERS SOUP + SALADS STEAK ENTRÉES€¦ · 12/20/2020 · shallot,...
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121220 FOUR-COURSE PRIX FIXE $125 PER PERSON STARTERS smoked hamachi crudo blood orange ponzu, serrano, orange segment, avocado mousse, sesame tuille wild mexican abalone +25 butter, preserved lemon, maitake mushrooms steak tartare snake river farms flat iron, garlic, shallot, caperberries, dijon aioli, chive oil, sourdough toast pacific oysters on the half shell (6) cocktail + mignonette – ask for today’s selection +21 SOUP + SALADS lobster bisque limousine salad butter leaf, roquefort bleu cheese, spiced cashews, crispy shallots, garlic croutons, roquefort vinaigrette caesar salad organic romaine, anchovy caesar dressing, parmesan cheese crouton, white anchovy wild mushroom soup beet salad barley, watercress, arugula, whipped boursin cheese, pickled red onion, orange poppy seed dressing burrata salad ancho chile + honey dressed persimmons, arugula, candied pistachios, crisp prosciutto, lemon day boat scallops pan-seared, truffled potato cakes, shiitake mushrooms, citrus beurre blanc seasonal fresh catch ask your server to describe the chef’s seasonal creation MORE ENTRÉES cauliflower steak marinated + roasted, charred broccolini, red pepper coulis, citrus dressed arugula maine lobster broiled, asparagus, hollandaise, pommes frites butterscotch crème brûlée classic burnt cream, caramelized sugar banana cream pie french cream filling, vanilla waffle crust, banana marshmallows, sliced banana DESSERT fromage blanc cheesecake goat cheese, vanilla, graham cracker crust, wild honey german chocolate bomb coconut pecan frosting, chocolate mirror glaze cowboy cut aged, bone-in, center-cut ribeye – best served medium rare to medium japanese wagyu filet 5 oz +75, 10 oz +150 STEAK ENTRÉES served with charred broccolini with red pepper coulis + au gratin potatoes filet mignon 10 oz usda prime rib eye steak del monaco cut american wagyu filet +35 OVER THE TOP oscar style – alaskan king crab meat, sauce béarnaise, asparagus +27 a’la rossini – hudson valley foie gras, morel mushrooms, port reduction +37 le bleu - topped with genuine roquefort cheese additional + 8 á moelle - bone marrow flan, morel mushrooms, marrow demi-glace + 9 Please inform your server of any allergies and or dietary restrictions. While our culinary team can prepare dishes without particular ingredients, cross-contact with allergens can occur in our kitchen and we cannot guarantee that any menu item can be completely free of allergens. We are a non-smoking restaurant. A non-obligatory 20% gratuity will be added for parties of 6 or more. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illnesses. Consult with a physician for more information. SPARKLING WINES montefresco, prosecco, veneto, it 9 | 40 domaine chandon, brut classic, ca (187ml) 15 schramsberg, mirabelle, brut rose, ca 15 | 60 veuve cliquot, brut, champagne, fr 25 | 125 dom perignon ’08 415
Transcript of SPARKLING WINES STARTERS SOUP + SALADS STEAK ENTRÉES€¦ · 12/20/2020 · shallot,...
121220
FOUR-COURSE PRIX FIXE $125 PER PERSON
STARTERSsmoked hamachi crudoblood orange ponzu, serrano, orange segment, avocado mousse, sesame tuille
wild mexican abalone +25butter, preserved lemon, maitake mushrooms
steak tartare snake river farms flat iron, garlic, shallot, caperberries, dijon aioli, chive oil, sourdough toast
pacific oysters on the half shell (6) cocktail + mignonette – ask for today’s selection +21
SOUP + SALADSlobster bisque
limousine salad butter leaf, roquefort bleu cheese, spiced cashews, crispy shallots, garlic croutons, roquefort vinaigrette
caesar salad organic romaine, anchovy caesar dressing, parmesan cheese crouton, white anchovy
wild mushroom soup
beet salad barley, watercress, arugula, whipped boursin cheese, pickled red onion, orange poppy seed dressing
burrata salad ancho chile + honey dressed persimmons, arugula, candied pistachios, crisp prosciutto, lemon
day boat scallops pan-seared, tru�ed potato cakes, shiitake mushrooms, citrus beurre blanc
seasonal fresh catch ask your server to describe the chef’s seasonal creation
MORE ENTRÉEScauliflower steakmarinated + roasted, charred broccolini, red pepper coulis, citrus dressed arugula
maine lobsterbroiled, asparagus, hollandaise, pommes frites
butterscotch crème brûlée classic burnt cream, caramelized sugar
banana cream piefrench cream filling, vanilla wa�e crust, banana marshmallows, sliced banana
DESSERTfromage blanc cheesecakegoat cheese, vanilla, graham cracker crust, wild honey
german chocolate bombcoconut pecan frosting, chocolate mirror glaze
cowboy cutaged, bone-in, center-cut ribeye – best served medium rare to medium
japanese wagyu filet5 oz +75, 10 oz +150
STEAK ENTRÉESserved with charred broccolini with red pepper coulis + au gratin potatoes
filet mignon 10 oz
usda prime rib eye steak
del monaco cut
american wagyu filet +35
OVER THE TOPoscar style – alaskan king crab meat, sauce béarnaise, asparagus +27
a’la rossini – hudson valley foie gras, morel mushrooms, port reduction +37
le bleu - topped with genuine roquefort cheese additional + 8
á moelle - bone marrow flan, morel mushrooms, marrow demi-glace + 9
Please inform your server of any allergies and or dietary restrictions. While our culinary team can prepare dishes without particular ingredients, cross-contact with allergens can occur in our kitchen and we cannot guarantee that any menu item
can be completely free of allergens.
We are a non-smoking restaurant. A non-obligatory 20% gratuity will be added for parties of 6 or more. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illnesses.
Consult with a physician for more information.
SPARKLING WINESmontefresco, prosecco, veneto, it 9 | 40
domaine chandon, brut classic, ca (187ml) 15
schramsberg, mirabelle, brut rose, ca 15 | 60
veuve cliquot, brut, champagne, fr 25 | 125
dom perignon ’08 415
