APPETIZERS Thai style coconut peanut soup with roasted Alaskan king crab, coconut pearls and
crispy bread $18 Shaved farmers market vegetable salad with mixed baby greens, cucumber, carrot & zucchini
ribbons and citrus vinaigrette $15 Yellowfin tuna belly broiled with citrus sweet soy, yuzu croquante, scallions,
frozen avocado lime powder, yuzu meringe, nigiri sake and
dashi gelées $26 Snake River farm Kobe style beef carpaccio with crispy shallots, romaine spears, quail eggs, fried
capers and mustard vinaigrette $26 Foie gras pot de crème with parsnip panna cotta, saba verjus sorbet and warm
egg bread $27 Roasted lobster with “cigar”, salsify tagliatelle, mache and spiced
lobster bearnaise Market Sautéed scallops with watercress velouté, cauliflower crème fraiche,
lemon confit, crispy maitake mushrooms, toasted pine
nuts and shaved cauliflower $25 Caesar salad with shaved Parmesano Reggiano and garlic croutons $14 VEGETARIAN
Baked artichoke agnolotti with sage brown butter sabayon and Meyer lemon $32 FOR TWo Wood grilled Côte de Boeuf with daily selection of fresh market accompaniments $120 SIDE dishes Braising greens $7
Brown butter Pommes puree $9
Macaroni & cheese $7
Green beans amandine $8 ENTRÉES Grilled Jidori chicken with Perigord truffle wild mushroom custard,
fondant potatoes, slow roasted organic Roma tomato
and black truffle jus $37 Seared New Zealand elk tenderloin with parsnip mousselin, parsnip chips, sweet
potato
gnocchi, ragout of braised bacon and cherries $45 Roasted buffalo New York with brown butter beet puree, baby beets, English
pea tortellini, braised romaine, pistachio tuille and
toasted pistachio $44 Chef’s wild game trio the Chef’s sampling of three different game meats $45 Saffron vanilla braised spring veal shortribs with farro matignon, kohlrabi, hazelnut Parisian gnocchi
and quince mustard $40 Quebracho wood grilled prime angus flat iron steak served with pommes puree, “in” bone marrow, creamed
swiss chard, Yukon potato, bacon and comte terrine $41 Grilled California squab breast with cabbage, truffled Idiazabal panisse, artichokes
Barigoule and artichoke vinaigrette $47 Wood grilled Australian lamb rack with pumpernickel bread pudding, truffled gnudi,
cardone, romesco, lamb pastrami and xeres sauce $42 Seared Alaskan halibut with calamari “a la plancha”, risotto style quinoa,
chorizo, boudin noir, English peas, toasted garlic
broth and tomato fava bean salad $42 Roasted line caught Salmon with “crispy skin”, ginger mussel cream, crispy rice,
meyer lemon, asparagus veloute, spears and salad $37 (updated 6/9/08) No smoking; no use of cell phones or other electronic devices in the dining areas. Smoking and cell phone use are permitted only in the valet area of the restaurant.
