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3 Courses $35 with Wine $63 ~ Optional 4th Course $9 |
BBQ Short Rib (MR)
With Tequila Ranch Beans & Buttermilk Fried Onions
2006 Chateau St. Jean Merlot, California
Fried Quail
With a Smoked Tomato , Jalapeno Grits & Avocado Salsa
2007 Gascon Malbec,Mendoza
Roasted Garlic Flan
With Shrimp Bolognaise & Lobster Foam
2007 King State Pinot Gris, Oregon
Texas Tomatoes
With Grilled Texas Peaches , Fresh Ricotta Cheese & Parma Prosciutto
2006 Louis Latour Chardonnay, France
Optional 4th Course
Seafood Sausage
With Shiitake Tarragon Sauce
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Tournedo of Angus Beef “ Dynamite”
With Roasted Vegetables & Porcini Mushroom Reduction
2007 Rancho Zabaco “Heritage Zinfandel” Sonoma
Braised Fresh Bacon & Grilled Berkshire Pork Loin
With Beluga Lentil Stew
2005 Louis Martini Cabernet Sauvignon, Napa Valley
Black Cod
With Blonde Miso & Summer Asparagus
2008 Groom Sauvignon Blanc, Adelaide Hills
Crisped Skinned Salmon
With Cannellini Beans Ragout & Pancetta Crisp
2007 Chalone Pinot Noir, Monterey
ADD LOBSTER / FOIE GRAS $14
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Pineapple Cake
With Caramel Sauce
Poema Cava, NV, Penedes
Blackberry Cobbler
With Cinnamon Ice Cream
Lustau East India Solera Sherry, NV, Spain
Chocolate Amaretto Souffle
With Toasted Almonds
Warre’s Otima 20 Year Tawny Port, NV,Portugal
Butterscotch Brownie
With Walnut/Vanilla Sauce & Praline Ice Cream
Poema Cava, NV, Penedes
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Executive Chef/Partner Chris Ward
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Pearl Couscous Carbonara
With soft poached egg and black truffle sauce
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Seafood Tartare
With lotus root chips and yuzu vinaigrette
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Olive Oil Poached Salmon
With cilantro-avocado sauce and tomato-egg salad
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Crisped Foie Gras
With foie gras flan and wild mushroom ragoût
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Lobster Soufflé
With creamed brandy lobster sauce
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Jumbo Scallops
With tabbouleh and zizikki sauce
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Jumbo Lump Crabmeat Enchilada
With jicama salad and crème frâiche |
Sashimi of Yellowtail
With jalapeño and ponzu sauce |
Chilled Jumbo Lump Crabmeat Tacos
With tomato vinaigrette and yuzu guacamole |
Pan Seared Shrimp
With jalapeño cheese grits & tequila-cilantro lime sauce |
Fried Quail
With smoked tomato jalapeño grits & avocado salsa |
Steak Tartare “Modern Style”
With Butter Fries |
Spinach and Ricotta Ravioli
With brown butter sage sauce |
Forty-Eight Hour Braised Short Rib (medium rare)
With potato purée |
Tagliolini Gratinati al Prosciutto
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Shaved Artichoke, Fennel and Arugula
With lemon vinaigrette
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Marinated Pear and Gorgonzola Salad
With candied pecans and arugula
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Kalamata Bread Salad
With feta cheese and preserved artichokes |
My Mother’s Wedge of Romaine
With creamy Roquefort dressing and tomato confit
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Heirloom Tomato Salad
With Fuji apple, watercress, and Roquefort cheese
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Warm Goat Cheese and Beet Salad
With Verjus vinaigrette
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Dover Sole
With artichokes barigoule, roasted tomatoes & brown butter vinaigrette
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Black Cod
With blonde Miso, asparagus and pickled ginger
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Wild Mushroom Risotto
With white truffle oil
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Pan Roasted Halibut
With artichoke cocktail, roasted vegetables and porcini/truffle sauce
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Pepper Crusted Tuna “Mignon”
With cranberry-corn galette and braised chanterelle mushrooms |
Cracklin’ Chicken
With mousseline potatoes and vegetable nâge
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Filet of Beef
With potato fritter, grain mustard vegetables & porcini sauce
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Pork 3 Ways
Fresh Bacon, Grilled Ribeye & Cracklings
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Open Flamed Veal Chop
With olive oil potatoes and wilted spinach
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Prime New York Strip (Grilled or Au Poivre)
With watercress salad & lyonnaise potatoes
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Crisped Salmon
With minestrone sauce and sunchoke relish |
Domestic Lamb Shank
With preserved lemons, olives, roasted vegetables & pommes frites |
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Pearl Couscous Carbonara
With soft poached egg and black truffle sauce
Jumbo ScallopsWith Braised lentils and watercress
Black Cod With blonde Miso, asparagus and pickled ginger
Pepper Crusted Tuna “Mignon”With artichoke cocktail, roasted vegetables and porcini/truffle sauce
Filet of BeefWith potato fritter, grain mustard vegetables & porcini sauce
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Tempura Shrimp
With yuzu salad & spiced aioli
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Cubed Cut Spicy Tuna
With baby spinach salad
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Jumbo Lump Crabmeat Enchilada
With jicama salad and crème frâiche
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Pearl Couscous Carbonara
With soft poached egg and black truffle sauce
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Chilled Jumbo Lump Crabmeat Tacos
With tomato vinaigrette and yuzu guacamole
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Sashimi of Yellowtail
With jalapeño and ponzu sauce
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Kalamata Bread salad
With feta cheese and preserved artichokes
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Mercury Salad
With bacon, tomato, avocado, bread, grilled chicken
Shrimp & jumbo lump crab meat
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Cobb Salad
With grilled chicken and thyme demi glace
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Oriental Chicken Salad
With cilantro lime dressing and peanut sauce
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Caesar Salad
With pear tomatoes and rosemary focaccia
Add grilled chicken
Add grilled shrimp
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Pepper Crusted Tuna Zizikki
With panzanella salad
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Parma Prosciutto Salad
With asparagus and radishes
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Veal Piccata or Milanaise
With tomato and vegetable risotto
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Braised Beef Taquitos
With Pico de Gallo and guacamole
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Black Cod
With blonde Miso and asparagus
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Cracklin’ Chicken
With mousseline potatoes and vegetable nâge
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Pork Medallion
With tagliolini gratinati al prosciutto
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Spinach and Ricotta Ravioli
With pan-seared shrimp and brown butter sage
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Wild Mushroom Risotto
With white truffle oil
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Braised Lamb Shank
With preserved lemons, olives, roasted vegetables & pommes frites
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Crisped Salmon
With minestrone sauce and sunchoke relish
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Filet of Beef
With potato fritter, grain mustard, vegetables & porcini sauce
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Pulled Pork Enchiladas
With tomatillo sauce and ranchero sauce
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4 Cheese Grilled Cheese
With pommes frites
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Steak Diane
With pommes frites
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Tenderloin Burger or Patty Melt
With cheese and fries
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Express Lunch
With soup or house salad and dessert
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Macaroni and Cheese
Mousseline Potatoes
Pommes Frites with Butter
Asparagus
Sautéed Mushrooms |
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Black Cod with blonde Miso, asparagus and pickled ginger
Filet of Beef with potato fritter, grain mustard, vegetables & porcini sauce |
Norwegian Smoked Salmon
With traditional garnish
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Tempura Shrimp
With sweet and sour dipping sauce
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Shrimp cocktail
With guacamole and chili sauce
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Heirloom Tomato Salad
With red onion and Roquefort cheese
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Caesar Salad
With pear tomatoes and rosemary focaccia
Add grilled chicken
Add grilled shrimp
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Pepper Crusted Tuna Zizikki
With panzanella salad
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Marinated Pear and Arugula Salad
With candied pecans and gorgonzola
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Kalamata Bread Salad
With feta cheese and preserved artichokes
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Classic Eggs Benedict
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Pork Tinga
With fried eggs and smoked jalapeño hollandaise
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Cheese Omelet
With roasted Yukon gold potatoes
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Custard Eggs Brouilles
With applewood smoked bacon and roasted potatoes
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Crabmeat Hash and Poached Eggs
With hollandaise
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Chilaquiles (migas)
With tomatillo salsa and guacamole
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Fried Chicken and Waffles
With creamy gravy
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Belgian Waffles with Vermont Maple Syrup
With pecans or strawberries with cinnamon cream |
Chocolate Chip or blueberries Pancakes
With maple syrup
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Veal Piccata or Milanaise
With tomato and vegetable risotto
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Black Cod
With blonde Miso, asparagus, and pickled ginger
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Cracklin’ Chicken
With mousseline potatoes and vegetable nâge
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4 Cheese Grilled Cheese
With soup or house salad and French fries
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Crisped Salmon
With gazpacho sauce, avocado puree, and pickled vegetables
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Filet of Beef
With potato fritter, grain mustard, vegetables & porcini sauce
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Steak Diane
With pommes frites
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Tenderloin Burger
With cheese and fries
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Applewood Smoked Bacon
Roasted Potatoes
Southern Style Grits
Jalapeño Cheese Grits
Macaroni and Cheese
Mousseline Potatoes
Pommes Frites with Butter
Asparagus
Sautéed Mushrooms
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