Menus
First Course
Kissing Oysters
Two Preparations Of Oysters: California Citrus Ponzu and Blood Red Wasabi Scented Beet Cocktail Sauce
Roasted Beet Salad
Roasted Heirloom Beets Over A Bed Of Marinated Herbed Goat Cheese,
Dressed With House-made Sour Cherry Mustard, Watercress and Lemony Sorrel
Sashimi of Japanese Hamachi
California Citrus Ponzu Marinated Hamachi, Spicy Aji Amarillo Chili Pepper Vinaigrette,
Serrano Chili Infused Sweet Soy, Crispy Sweet Potato & Aromatic Herbs
Second Course
Asparagus & Morel Mushrooms
Barely Warmed Asparagus with Morel Mushrooms and Sherry Wine Cream Sauce
Lobster Bisque
Lobster & Roasted Tomato Bisque With Butter Poached Lobster Nuggets & A Heart Of Cognac Cream
Grilled Quail “Vietnamese”
Warm Grilled Quail Over A Chilled Salad Of Green Papaya With A Sweet-Sour-Salty Vinaigrette,
Crispy Roots And Aromatic Herbs
Main Course
Branzino
Pan Roasted Chilean Seabass Finished with Sea Urchin Butter And A Mélange Of Peas, Black Garlic & Lobster
Roasted Elk Tenderloin
Cast Iron Seared Elk Tenderloin With A Bed Of Sticky Bacon & Dried Fruit Chutney,
Wilted Baby Arugula And A Sweet & Sour Sauce Of Meyer Lemon
Wood Grilled 8oz Filet Mignon
With Mashed Potatoes Whipped With Farm Cultured Butter and Organic Heavy Cream,
Shallot Scented Baby Spinach, Grilled Red Onions Marinated In Aged Balsamic Vinegar from Modena
And Finished With A Reduction Of Veal Jus And Pinot Noir
Wild Mushroom Pasta
Hand Rolled Cavatelli with Mousse Of Wild Mushrooms Finished With Whipped Black Truffle Butter,
Mixed Wild Mushrooms, Delicate Herbs, Parmesan Cheese and & A Touch Of Organic Cream
Dessert Course
Warm Croissant Bread Pudding
A Soft Oven Baked Bread Pudding Studded With Banana & Dark Chocolate
Finished With A Scoop Of Tahitian Vanilla Bean Ice Cream
Petite Chocolate Flourless “Fudge” Brownies
Served With Various Textures of Valrhona Chocolate, A Liquid Gelee Of Passionfruit & Buttermilk Sauce
Meyer Lemon and Strawberry
A Light & Sticky Olive Oil Cake Served Aside Tangerine Scented Strawberries,
Sweet & Tart Meyer Lemon Curd & Sweet-Sour Lemon Sorbet
$175 per person
Does not include 9.5% tax & 20% Service Charge
A 20% service charge is added so that we may evenly compensate our service and kitchen staff.
Thank you very much for your support in helping us create a more equitable work environment.
Please alert your server of any food allergies. Due to the nature of our holiday menu our ability to accommodate substitutions and modifications will be very limited, our a la carte menu will not be available.
Dinner
Raw & Cold
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Market Oysters
Tequila Lime Mignonette
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White Shrimp “Cocktail”
Cocktail Sauce & Charred Lemon
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Tartare of New Zealand Elk
Marinated Wasabi, Smoked Avocado, Rice Chips
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Salmon Tartare
Cornichon, Shallots, Chives, Smoked Avocado, Lemon, Radish, Herbs
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Panzanella Salad
Cherry Tomatoes, Ciabatta, Basil, Onion, Cucumber, Burrata
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Pink Lady Apple Salad
St. Agur Blue Cheese, Arugula, Shallots, Candied Pecan
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Caesar Salad
Romaine, Parmesan, Grilled Ciabatta
Warm
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Cast Iron Johnnycake
Maple Butter
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French Onion Soup
Toasted Croutons, Melted Gruyere Cheese
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Pork Belly
Vietnamese Flavors, Pickled Vegetables, Herbs, Nuoc Mam, Lime
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Spaghetti Rustichella
White Shrimp, Uni Butter, Chili Flake and Garlic
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Mushrooms and Bone Marrow “Sandwich”
Red Wine Cream
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Sweet Soy Glazed Shishito Peppers
Sesame & Horseradish-Mustard Cream
Large Plates
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Mary’s Chicken Breast
Mashed Potatoes, Spinach, Balsamic Onions, Red Wine Jus
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Branzino
Black Rice, Asparagus, Cherry Tomatoes, Kalamata Olives, Basil, Lemon
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New Zealand Elk
Bacon, Arugula, Celery Root, Verjus, Fired Shallots, Red Wine
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Faroe Island Salmon
Beet Wasabi Tincture, Baby Artichokes, Olive Oil
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New Zealand Lamb
Blistered Cherry Tomatoes, Asparagus, Pearl Onion, Red Wine Jus
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1 lb Mesquite Cooked Ribeye
Balsamic Grilled Onions, Potato, Spinach, Red Wine Jus
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8oz Filet Mignon
Mushroom, Cipollini, Mashed Potatoes, Spinach, Red Wine Jus
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Alaskan Halibut
Grilled Sweet Corn, Spinach, Radish Herb Salad, Shallots
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Wood Grilled Duroc Pork Chop
Cream of Broccoli, Truffle Fingerlings, Bacon Jam
Chef’s Game Trio
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Rabbit | Miso Mash | Baby Carrots | Balsamic Onions | Red Wine Jus Elk Tenderloin | Braised Bacon | Morello Cherry | Celery Root | Sweet Potato Bison Short Rib | Smoked Miso-Potato | Blistered Asparagus | Spicy Pepper & Apple Salad
2lb Bone-In Westholme Wagyu Beef Tomahawk Feast
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Westholme Australian Wagyu Beef Ribeye (Marble Score A5-7) | Cooked in herbs & butter over charcoal with Seasonal Accompaniments Served Table Side | Spring Accompaniments: New Potato Puree, Asparagus Cooked 3 Ways, Mushrooms "Bordelaise"
Sides
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Mashed Potatoes
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Brussel Sprouts
(sweet, sour & salty)
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Asparagus
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Portabella Fries
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Mac & Cheese
As a non-tipping restaurant, we add a 20% fee to all checks. This is not a tip or gratuity, and tips are discouraged. If you have any questions about our no-tipping policy or fee, please ask for a manager.
Brunch
Eggs
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Saddle Peak Eggs Benedict
2 Poached Eggs, Applewood Bacon, Croissant, Hollandaise, Sautéed Spinach, Country Potatoes
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Alaskan Benedict
2 Poached Eggs, Smoked Salmon, Croissant, Dill Hollandaise, Arugula, Country Potatoes
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Crab Cake Benedict
2 Poached Eggs, Crispy Dungeness Crab Cake, Dill Hollandaise, Baby Frisee Salad, Country Potatoes
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Monte Nido Scramble
3 Scrambled Eggs, Sonoma Goat Cheese, Grilled Sprouting Broccoli, Fines Herbs, Baby Greens Salad with Balsamic Vinaigrette
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Peruvian Steak & Eggs
“Anticucho” Marinated Flat Iron Steak, 2 Farm Eggs, Grilled Country Bread, Lemon Aji Amarillo Hot Sauce, Pickled Onions
Sandwiches & Salads
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Rosemary Roasted Leg Of Lamb Sandwich
Mint Pesto, Goat Cheese, Ciabatta, Caramelized Onion, Arugula, Sweet Potato Fries
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SPL Reuben
House Cured Pastrami, Melty Swiss Cheese, Sauerkraut, Thousand Island, Potato Chips
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Crispy Chicken Sandwich
Brioche Bun, Anticucho Mayo, Grilled Frisee, Pickles, Sweet Potato Fries
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Seared Albacore Tuna Salad
Sesame-Peanut Dressing, Almond, Scallion, Orange, Carrot, Cilantro, Bell Pepper, Crispy Wonton
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Mary's Chicken Chilled "Chopped Salad"
Grilled Vegetables, Reggiano, Young Herbs, Lemon Vinaigrette
Brunch Entrees
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Bagel & House Cured Salmon
Dill Cream Cheese, English Cucumber, Shaved Red Onion, Caper Spread
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Wild Mushroom Agnolotti Pasta
Parmesan Cream, Truffle Butter, Herbs
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SPL Burger
Half Pound Snake River Farms Wagyu Beef Burger, Brioche, Bleu Cheese, Umami Bacon Relish, Crispy Shallots, French Fries
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Brioche French Toast
Bananas Foster, Candied Pecans, Vermont Maple Syrup, Tahitian Vanilla Whipped Cream
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Roasted Faroe Island Salmon
Beets, Smoked Avocado, Wasabi
For the Table
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Wild Game Sausage Trio
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Goodie Basket
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Skillet Hoecake
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Bacon
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Two Egg Side
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Caramelized Breakfast Potato
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Fruit
Desserts
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Banana Bread Pudding
Huckleberries, Vanilla Ice Cream
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Trio of Homemade Sorbets
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Cappuccino Pots de Crème
With Valrhona Chocolate Crumble
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Mini Chocolate Brownies
Almond Chocolate Streusel, Raspberry, Vanilla Ice Cream
As a non-tipping restaurant, we add a 20% fee to all checks. This is not a tip or gratuity, and tips are discouraged. If you have any questions about our no-tipping policy or fee, please ask for a manager.
Available from 5pm - Close
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Crispy Chicken Sandwich
Grilled Frisee, Lemon, Pickles, Anticucho Mayo with Parmesan Herb French Fries or Side Salad
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SPL Burger
Half Pound Snake River Farms Wagyu Beef Burger, Blue Cheese, Umami Bacon Relish, Crispy Shallots, with Parmesan Herb French Fries or Side Salad
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Game Sausage Trio
Chef’s selection of Wild Game Sausages with accompanying sauces
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Portabella Fries
Crispy Parmesan Herb Portabella Mushrooms, Ketchup, Sherry Aioli
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Brussels Sprouts
Sour, Salty, Sweet
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Heirloom Beet Salad
Roasted Heirloom Beets, Cherry, Mustard, Buratta, Grapes, Pistachio-Nori Granola
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Caesar Salad
Endive, Baby Greens, Sherry-Lime Dressing, Garlic Croutons, Reggiano | Add Crispy or Grilled Chicken
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Shishito Peppers
Blistered Peppers with Soy-Sesame Glaze
As a non-tipping restaurant, we add a 20% fee to all checks. This is not a tip or gratuity, and tips are discouraged. If you have any questions about our no-tipping policy or fee, please ask for a manager.
Wine List
Download PDFSparkling By the Glass
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Veuve Clicquot
Brut, Champagne, NV
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Veuve Clicquot
Brut Rosé, Champagne, NV
White By The Glass
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Barone
Pinot Grigio, Alto Adige, Italy, '20
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Bandol
Rosé, Cotes de Provence, France, '17
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Whitehaven
Sauvignon Blanc, Marlborough, New Zealand, '17
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Macon Villages
Chardonnay, Bourgogne, France, '15
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Raymond
Chardonnay, Napa Valley, ‘18
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Far Niente
Chardonnay, Napa Valley, '18
Reds By The Glass
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Robert Mondavi
Merlot, Napa Valley, ‘16
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The Calling
Pinot Noir, Sonoma Coast, '18
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Saldo by The Prisoner Wine Co.
Zinfandel, Napa Valley, '18
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Belle Glos
Pinot Noir, Las Alturas, Santa Lucia Highlands, '17
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Joseph Carr
Cabernet Sauvignon, Paso Robles, '18
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Chateau Peyrabon
Haut-Medoc, Bordeaux, France, '05
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Peju
Cabernet Sauvignon, Napa Valley, '17
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Cain
Bordeaux Blend, Napa Valley, '13
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Inglenook
Cabernet Sauvignon, Rutherford, CA, ‘17
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Opus One
Bordeaux Blend, Napa Valley, ‘15
As a non-tipping restaurant, we add a 20% fee to all checks. This is not a tip or gratuity, and tips are discouraged. If you have any questions about our no-tipping policy or fee, please ask for a manager.
Cocktails
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Black Manhattan
Rye Whiskey, Averna Amaro, Angostura
$16
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Negroni
Gin, Campari, Sweet Vermouth
$16
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Aperol Spritz
Aperol, Sparkling Wine, Soda Water, Orange
$15
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Daiquiri
Simple: White Rum, Simple Syrup, Lime Juice Flavors: Mint, Watermelon, Peach, Raspberry
$14
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Mojito
Simple: White Rum, Mint, Lime Flavors: Watermelon, Peach, Raspberry
$14
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Spicy Margarita
Jalapeño Infused Tequila, Agave, Lime
$15
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The SPL Martini
Monkey 47 Gin or Beluga Gold Line Vodka, Carpano Dry Vermouth, Blue Cheese Olives
$30
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JCB Luxury Martini
JCB Luxury Vodka Infused with Perigord Truffle or French Caviar
$36
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The Filthy Stoli Elite Martini
Filthy Blue Cheese Olives
$28
Beer
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Bitburger
Non-Alcoholic, Germany
$8
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Stone IPA
$9
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Bavik
Pilsner
$10
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Boulevard
Tank 7, American Saison
$12
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Einstock
Icelandic Toasted Porter
$12
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Duvel
Belgian Golden Ale
$13
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Allagash
White, Belgian Style Wheat
$14