COLD STARTERS

Farmers market vegetable salad with ribbons of carrot, cucumber, zucchini, shaved seasonal vegetables and citrus vinaigrette $15

Wild Fijian white tuna sashimi with compressed melon, cilantro, pink grapefruit and grapefruit soy vinaigrette $21

Tartare of prime beef tenderloin with medjool dates, sun dried tomatoes, arugula, quince mustard, toast and quail egg $26

Roasted pink lady apple salad with Belgian endive, watercress,
St. Agur blue cheese, shaved shallots, spicy candied pecans
and apple white balsamic vinaigrette $16

Caesar salad with shaved Parmesano Reggiano and garlic croutons $14

WARM STARTERS

English pea soup peekytoe crab, meyer lemon and mint $18

Seared foie gras with a study of Philen farms organic apples, Mutsu apple chips, Arkansas Black apple calvados gastrique, Swarr apple fondant, brioche and sherry maple apple sauce $29

Crispy Berkshire pork belly with tomato pepadew confiture, frisee and sherry agri-doux $23

Seared diver scallops with pea tendrils, grilled ramps, sweet & sour ramp relish, and wild ramp beurre blanc $25

VEGETARIAN ENTREES

Wild mushroom agnolotti with ricotta salata, roasted wild mushrooms Perigord truffle butter and herbs $32

Macaroni & Cheese with Parmesano Reggiano and aged cheddar $16

A study of market vegetables with Terre Bormaine Riviera Ligure olive oil, fresh herbs and Maldon sea salt $29

ENTRÉES

Slow roasted Alaskan day boat halibut with English peas, black garlic, fava bean greens and uni veloute $36

Roasted line caught salmon with roasted baby beets, clementines, orange braised endive, bacon beet puree, pistachio crumble, baby fennel and beet vinaigrette $34

Pan roasted Idaho rainbow trout with Jerusalem artichokes, jumbo asparagus, sesame meyer lemon mousselin and meyer lemon pumpernickel “grenobloise” $30

Sumac crusted seared yellowfin tuna with radish salad, daikon fondant, chili garlic haricot verts, orange soy glaze,
soy powder and wasabi citrus yogurt $36

Australian lamb LOIN with curried sweet onion soubise, minted fava beans, poached madras scented du puy lentils and sauce tzatziki $45

Grilled Jidori chicken breast with fricassee of white corn, roasted sweet peppers, crispy Jamon Iberico, herb salad and grilled chicken jus $34

Mesquite grilled filet mignon with brown butter pommes puree, wild mushrooms “bordelaise”, sautéed Bloomsdale spinach, and glazed heirloom carrots $49

Wood grilled Côte de Boeuf with daily selection of fresh market accompaniments (service is for two guests) $49 pp

GAME SPECIALTIES

New Zealand elk tenderloin with parsnip mousselin, parsnip chips, sweet potato gnocchi, ragout of braised bacon
and cherries $53

Duo of Nebraska buffalo, braised short ribs “barbeque style” en crepinette, Grilled new york, sweet potato, cippolini onions, carrot cream, mustard greens and whole grain mustard bearnaise $46

Chef’s wild game trio, the Chef’s sampling of three different game meats $49

Grilled ostrich tenderloin “Rossini” with merlot poached pear jam, bosc pear cuit en sous vide, truffled cauliflower puree, sunchokes and grilled foie gras $48

Executive Chef

Adam Horton

For the comfort of all of our guests, we ask for 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.

(updated 6/5/09)