from the chef · 2019. 2. 2. · from the chef 1st heart of bibb lettuce pickled g lf shrimp,...

From the Chef 1st HEART OF BIBB LETTUCE pickled g�lf shrimp, avocado buer�ilk, feta, radicchio, radish, crispy olives FOIE GRAS sauter�es, pear & ricoa napoleon (supplement 15 or with sauter�es wine pairing supplement 20) SCALLOP CEVICHE fava bean romesco, blood orange, pistachio, caviar OYSTERS BRÛLÉE east coast’s best, la t�r cheese, smoked t�out pearls, r�e sourdough breadcr�mb RIBOLLITA t�scan kale and bread soup, white t��ffle, fiore sardo OSETRA SUPREME CAVIAR t�aditional ser�ice (supplement 75 per ½ ounce) WALTER HANSEL meadows vineyard chardonnay, r�ssian river valley 2015 2nd LOBSTER CIOPPINO FOR TWO whole lobster, t�aditional broth, saon fe�cine WOOD GRILLED CENTER-CUT CHATEAUBRIAND FOR TWO snake river far�s prime tenderloin, blue cheese and rosemar� buer, char�ed broccoli rabe, wild mushrooms (add lobster tail supplement 25) CLOVE & CIDER PRESSED DUCK BREAST baby car�ot, wilted g�eens, blood orange buer, salted goats’ milk caramel CHILEAN SEA BASS red oak g�illed, black garlic toast, lile neck clams, sopressaa, brodo RICOTTA CAVATELLI br�ssel sprout petals, black t��mpet, porcini consommé (add shaved white t��ffle supplement 20) DOUBLE BONE VENISON CHOP red beet risoo, par�egiano reggiano, mint pistou MERRIMAN WINES pinot noir estate, yamhill-carlton 2013 OR MODUS OPERANDI vicarious caber�et sauvig�on, napa valley 2014 OR TENUTA FONTODI chianti classic, panzano-t�scany 2011 (half bole supplement 25) GORGONZOLA DOLCE PANNA COTTA raspber�� pearls PERRIER JOUET g�and br�t champag�e NV, complimentar� (belle epoque supplement 15) Thursday, 2 • 14 & Friday, 2 • 15 $75/GUEST $25/GUEST for PAIRED WINES St. Valentine’s Day 2019

Upload: others

Post on 24-Sep-2020

3 views

Category:

Documents

0 download

Report

Download

Embed Size (px):

TRANSCRIPT

From the Chef

1stHEART OF BIBB LETTUCE pickled g�lf shrimp, avocado butter�ilk, feta, radicchio, radish, crispy olives

FOIE GRAS sauter�es, pear & ricotta napoleon (supplement 15 or with sauter�es wine pairing supplement 20)

SCALLOP CEVICHE fava bean romesco, blood orange, pistachio, caviar

OYSTERS BRÛLÉE east coast’s best, la t�r cheese, smoked t�out pearls, r�e sourdough breadcr�mb

RIBOLLITA t�scan kale and bread soup, white t��ffle, fiore sardo

OSETRA SUPREME CAVIAR t�aditional ser�ice (supplement 75 per ½ ounce)

WALTER HANSEL meadows vineyard chardonnay, r�ssian river valley 2015

2ndLOBSTER CIOPPINO FOR TWO whole lobster, t�aditional broth, saffron fett�cine

WOOD GRILLED CENTER-CUT CHATEAUBRIAND FOR TWO snake river far�s prime tenderloin, blue cheese and rosemar� butter,char�ed broccoli rabe, wild mushrooms (add lobster tail supplement 25)

CLOVE & CIDER PRESSED DUCK BREAST baby car�ot, wilted g�eens, blood orange butter, salted goats’ milk caramel

CHILEAN SEA BASS red oak g�illed, black garlic toast, little neck clams, sopressatta, brodo

RICOTTA CAVATELLI br�ssel sprout petals, black t��mpet, porcini consommé (add shaved white t��ffle supplement 20)

DOUBLE BONE VENISON CHOP red beet risotto, par�egiano reggiano, mint pistou

MERRIMAN WINES pinot noir estate, yamhill-carlton 2013

MODUS OPERANDI vicarious caber�et sauvig�on, napa valley 2014

TENUTA FONTODI chianti classic, panzano-t�scany 2011(half bottle supplement 25)

GORGONZOLA DOLCE PANNA COTTA raspber�� pearlsPERRIER JOUET g�and br�t champag�e NV, complimentar� (belle epoque supplement 15)

Thursday, 2 • 14 & Friday, 2 • 15

$75/GUEST$25/GUEST for PAIRED WINES

St. Valentine’s Day 2019