Menu Flashcards
Yellowfin Tuna Tartar & Hamachi sashimi
Ginger, garlic, sesame seeds, sesame seed oil, capers, onions, pine nuts
Baby Red, Golden, and Chioggia Beets
Baby Red, Golden, and Chioggia Beets red wine braised served on arugula, and haystack goat cheese agnolotti
Quail
The quail is pancetta wrapped and seared served on a white truffled infused heirloom polenta with king trumpet mushrooms and a sauce of garlic
Maine Day Boat Lobster
The lobster is poached in butter and pulled away from the shell served on a Israeli couscous, Oregon moral mushroom, and a roasted cherry tomato with watercress coulis
Berkshire Pork Cheeks
Pork cheeks are pineapple braised and served on a red Russian kale, with haystack goat cheese agnolotti and grilled pineapple
Lemon ricotta gnocchi, Oregon Morel Mushrooms
On top of a English pea purée, sits a house lemon ricotta gnocchi and Oregon moral mushroom and a sunny side farm fresh egg
“Tuna fish Sandwich”
Ahi tuna carpaccio on top of a terrine of foie gras on a brioche toast. With a salad of kona heart of palm, arugula, and extra virgin olive oil
Oregon Morel Mushroom, Crispy Soft Farm Fresh Egg
A truffle infused heirloom polenta, with English peas
Twelve hour braise Cone Farms “Bacon”
A foie gras infused crostini with slices of bacon, down the center of the plate we have a rhubarb compote with mizuna greens.
Country style duck pâté with a duck liver moose
The country style duck pâté with tart cherries and pistachios is paired with a duck liver moose and a salad of arugula and chipolini, pistachios and a crime fraiche vinaigrette
Winamp oysters
Deep cupped with a sweet and briny taste to them
Malpeque oysters
Canada
Clean sharp taste
English Pea Soup
A pea and parmesan cream soup with carrots, leeks, pancetta
Consommé of Duck
Smoked duck with king trumpet mushroom
Lobster soup
Lighter then a boss the lobster soup has a Asain tang to it with a lobster and cream pour on top of sticky rice with shiitake mushroom, and lobster meat
Salad of Cure Farms lettuces
It’s a mixed green salad with Meyers lemon basil vinaigrette, candied pecans, Belgian endive, point Reyes blue cheese
Salad of baby red mustard greens and red Russian kale
Salad of baby red mustard greens and red Russian kale, with pancetta, a crispy noodle wrapped taleggio cheese and age balsamic and extra virgin olive oil.
Alaskan halibut
The halibut is potato crusted and served on a arugula salad with cannelloni beans, nicotine olives, roasted garlic and roasted peppers tossed in a white truffle balsamic vinaigrette
Ruby red trout
The ruby red trout is served on top of fingerling potatoes, chipolini onions, pancetta, bok choy, and shiitake mushrooms. Is served with quail eggs on top and a diver caught scallop with salmon cavier along side
Copper River Sockeye Salmon with gulf white shrimp
The pan seared salmon is on a fave bean purée with tree oyster mushrooms and baby artichokes and sweet corn
Maine day boat Lobster
Butter poached, sits on a crisp potato with braised fennel, sweet corn, snap peas, hon shimeji mushrooms and a saffron cream
Florida Genuine Red Snapper
The snapper is pan seared and placed on a moroccan couscous with heirloom tomatoes, baby kale, maitake mushrooms, and lobster broth
Vegetable Tasting
A beggars pursue with maitake mushrooms, a pine nut and petite basque in Colorado quinoa, and a salad of celery root with baby kale and roasted pepper coulis
Rocky mt Jr Chicken
The chicken breasts are stuffed with goat cheese and pancetta wrapped and then grilled, placed on top of a porcini mushroom risotto and served with baby carrots and turnips, with a natural jus
Buffalo Filet mignon, and foie gras
The buffalo fillet it cut in half and stuffed with a foie gras and then rolled back up and wrapped in a brioche toast and baked melting foie in the middle the dish is then finished off with hon shimeji mushrooms, English peas and a sauce of black truffle
Colorado lamb rack
Three cuts of lamb prepared in three different ways, served on top of a white truffle infused heirloom polenta, with vegetable ratatouille, goat cheese and a sauce of lamb jus
Filet Mignon
The filet is pan roasted and served on a gratin of gold and sweet potatoes, braised greens and a sauce of Cabernet Sauvignon
Brandt farms New York Strip
Served with twice baked potatos, chipolini onions, snap peas and a sauce of port wine or with Avery stout short ribs
