Dinner

Starters


Belgian endive salad, roasted pink lady apples, St. Agur blue cheese, shallots, candied pecans, watercress, apple cider vinaigrette – 16

Golden corn soup with truffle foam, pea forchette, pecorino, prosciutto chip and potato croutons – 14

Yukon potato gnocchi glazed, Périgord truffled butter, Parmigiano-Reggiano – 16

Scarborough Farms heirloom tomatoes, Maine crab, pickled watermelon, garlic chips, basil vinaigrette – 18

Braised Spanish octopus, fingerling potato confit, tequila vinaigrette, mâche salad, chermoula – 21

Seared albacore tuna, compressed mango, finger limes, avocado, pea greens, duck fat crackers, white soy – 17

Scarborough Farms beet salad, mustard, pickled cherries, pistachio granola, Miti Cana queso – 16

Seared venison carpaccio , horseradish, avocado, parmesan, crispy capers, grilled ciabbata – 17

Caesar Salad, garlic croutons, Parmigiano-Reggiano – 14

 

Entrees


Pan-roasted Alaskan halibut, cauliflower florets,  Brussels sprout leaves, lemon, Medjool dates, grapes, hazelnut crumble – 38

Idaho rainbow trout pan-roasted in aromatics with succotash, burnt onion sauce, sautéed okra, pommes maxim – 34

Seared maple leaf duck breast, chanterelle mushroom, butternut squash, ras el hanout, braised cavalo nero, shallot jam, grilled leeks, red currants – 42

Niman Ranch natural pork chop, apple chutney, bacon-cheddar hash, braised kale sprouts, pistachio purée, béarnaise, lavender crumble – 38

Seared New Zealand lamb rack, braised eggplant, golden raisins, grilled leeks, pine nuts, curried cauliflower, piquillo yogurt, pomegranate reduction – 48

Grilled American Waygu flat iron steak, brown butter potato purée, Bloomsdale spinach, wild mushroom bordelaise – 49

New Zealand elk tenderloin, caramelized figs, sautéed arugula, Nueske bacon, roasted garlic panisse, green onion soubise, fig jam – 52

Saddle Peak Trio – the Chef’s daily sampling of a unique selection of meat and game, each with individual accompaniments – 54

Wild mushroom agnolotti, shaved fiore sardo, black truffled butter, toasted bread crumbs – 29

 

Chef’s Tasting Menu

$105 Per Person (Excludes Tax & Gratuity) | Optional Wine Pairings: $45


First Course: Prince Edward Island Oysters, lemon, basil, prosecco gelée, mignonette
Wine Pairing: Maddalena, Pinot Grigio Monterey 2012

Second Course: Seared Albacore, yuzu kosho, duck fat chips, mango, finger limes, avocado, cilantro, white soy
Wine Pairing: Dragonette, GSM Rosé Happy Canyon 2012

Third Course: English Pea Toast, Périgord black truffles, burrata, pickled pearl onion, candied lemon
Wine Pairing: Von Strasser, Grüner Veltliner, Napa Valley 2013

Fourth Course: Spanish Octopus, fingerling potato, mâche, tequila, chermoula, red onion, parsley, lemon
Wine Pairing: Curran, Tempranillo Santa Ynez 2008

Fifth Course: Wild Mushroom Agnolotti, truffle essence, Fiore Sardo cheese
Wine Pairing: Rosso di Paso, Paso Robles 2000

Sixth Course: Grilled Elk Tenderloin, caramelized figs, wild arugula, Nueske bacon, green onions
Wine Pairing: Langetwins Midnight Reserve, Lodi 2011

Seventh Course: Buckwheat Brownie, Valrhona chocolate, crèmeux, cocoa nib Florentine, raspberry, bourbon barrel ice cream
Wine Pairing: North by Northwest, Riesling, Columbia Valley 2012


 

 

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