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A P P E T I Z E R S

Chilled Seafood Salad


Shrimp, Lobster, King Crab, Roasted Beets, and Tangelo Foam
16.00

Lobster Bisque
Maine Lobster and Crme Frache finished with Brandy 9.00

Caesar Salad
Crisp Romaine, Aged ParmigianoReggiano, and Ciabatta Crouton 9.00

Assortment of Artisanal Cheeses


Toasted Sourdough Baguette and seasonal Accoutrements 14.00

Escargot
Garlic-Herb Butter and Puff Pastry 13.00

Seared Maine Diver Scallops


Sunchoke Puree, Heirloom Apple, and Red Quinoa Salad 14.00

Tomato Salad
Red and Yellow Beefsteak Tomatoes, Basil-Arugula Puree, Tomato Gele, and Aged Goat Cheese 13.00

Charcuterie Board
Smoked Duck Sausage, Venison Terrine, Black and Blue Beef Tartare, Artisanal Cheese, and Accoutrements 14.00

Garden Salad
Assorted Baby Greens, Prosciutto, Gruyre, and Peppercorn Buttermilk Dressing 11.00

E N T R E S
Prime New York Strip Steak
12-oz Strip Steak, Peppercorn Brandy Sauce, and Carmody Potato Gratin 42.00
Penfolds Kalimna Bin 28 Shiraz, South Australia 06 13.00

Braised Beef Ravioli


Simi Cabernet Sauvignon, Alexander Valley 06 12.00

Smoked Mushrooms, Leeks, Blue Cheese Fondue, and Cabernet Jus 32.00

Pan-roasted Free-Range Chicken Breast Duck Confit, Rsti Potatoes , Soft-cooked Quail Egg,
Truffle Crme Frache, and Poultry Jus 30.00
Maison Bouachon Ctes du Rhne Les Rabassires 06 10.00

Rib-Eye
16-oz Boneless Rib-Eye, Duchess Potatoes, and Red Wine Butter 43.00
Clos du Bois Reserve Merlot, Alexander Valley 06 12.00

Pan-seared Sturgeon
Lobster Crpe, Spinach, Fennel, and Sambuca-Butter Sauce 34.00
Graff Family Vineyards Viognier 07 11.00

Filet Mignon
8-oz Filet, Mashed Potatoes, and Red Wine Sauce 40.00
Sterling Vintners Collection Meritage, Central Coast 07 16.00

Garlic-roasted Rack of Lamb


Red Kuri Squash Puree, Asian Pear-Jcama Slaw, Lamb Sausage, and Lamb Demi-Glace 34.00
Zen of Zin Old Vine Zinfandel, California 07 9.00

Porterhouse
24-oz Center-cut Porterhouse, Smoked Paprika Fries, and Roasted Garlic Butter
44.00 De Toren Z Bordeaux Blend, Stellenbosch 07 16.00

Butternut Squash Tortelloni


Black Truffles, Black Trumpet Mushrooms, Baby Carrots, Artichokes, Onions, Pignoli, and Cumin Beurre Blanc 29.00
Villa Antinori Super-Tuscan, Toscana 06 12.00

S I D E
Truffle Mac & Cheese
Orecchiette Pasta and Reypenaer
9.00

D I S H E S
Caramelized Onions
White Balsamic 6.00

Roasted Kuri Squash


Pumpkin Seed Pistou 7.00

Sauted Mushroom Caps


Sherry and Cabernet Wine Sauce 7.00

Brussels Sprouts
Tasso Ham and Onion Cream
8.00

Creamed Spinach
Parmigiano-Reggiano and Gruyre 7.00

For our Guests with food allergies or other health-related dietary restrictions, we are happy to discuss and attempt to accommodate your special dietary requests. An 18% service charge is added for parties of 6 or more.
Chef Jon OBrien Manager/Sommelier Christopher Eisenlau