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bar menu

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Published by eatlocalmenus

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Published by: eatlocalmenus on Aug 23, 2008
Copyright:Attribution Non-commercial

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11/15/2013

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Home
Page
Map
About Gargoyles/
Reviews
Menu
Catering/Private
Dining
Upcoming Events
Drinks
Bar Menu
Dessert
Brunch Menu
Appetizers
\u201cSignature\u201d Hawaiian Style Tuna Poke
hijiki, nori oil, red ginger
Oaxacan Style Romaine Heart Salad
charred corn, mole vinaigrette, avocado & blue corn crostini
Simple House Salad
baby greens, cherry tomatoes, cucumber, red onion vinaigrette
Saut\u00e9ed Magdalena Bay Scallops
2 hour egg, morel & fava ragout, black truffle salad
Chilled Parsley Root Soup
Laughing Bird shrimp, vadouvan, salad burnett, frozen black garlic
Pizza Crusted Soft Shell Crab
pepperoni puree, shiitake crumbs, cerignola olives
Cured Foie Gras Torchon
berries, chocolate aioli, hazelnut powder, flowers
Slow Roasted Kurobuta Pork
chicory bbq sauce, chipotle corn, whipped watermelon
Entrees
\u201cSignature\u201d Hoisin & Honey Glazed Duck Confit
sweet sticky rice, mango, cashews, young coconut milk
Agava Glazed Kobe Bavette Steak
grilled zucchini & pepper jack quesadilla, green garlic yogurt, tomato basil salsa

Slow Roasted 1/2 Chicken
candied lemon polenta, pancetta, hen of the woods,
cedar spearmint salt, chicken syrup

Grilled Salmon
cauliflower\u201ccous cous\u201d, beet in textures, spicy walnuts, chive suds
Grilled Lamb Loin Chops
saffron potatoes, broccoli raab, alphabet jus, tomato-provolone gremolata
Wild Mushroom Dumplings
miso dashi, tempura long bean, shoots of bamboo,\u201ccoco-cola\u201d
Pan Seared Pink Snapper
heirloom tomato carpaccio, melted eggplant, crunchy fried clams, green goddess
6 Course Tasting Tour 60 / With Wine 90 (full table must order )
Chef - Jason Santos
Sous Chef - Lisa Gauntt

18% gratuity added for parties of 6 or more
*Consuming raw or undercooked items increase the risk of food borne illness*
Not all ingredients are listed, please alert your server of any allergies

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