FIRST PLATES MAIN PLATES

ROAST LOBSTER MANGO MEE KROB, CRISPY RICE NOODLE, BEAN SPROUTS, CHILIES, THAI HERBS, PEANUTS, ROSEMARY SEARED TOFU, CELERY ROOT PUREE, WILD MUSHROOM CHIPOLINNI RAGOUT, RAPINI,
CUCUMBERS, MANGOS, TAMARIND LIME VINAIGRETTE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7 RED WINE TAMARI THYME JUS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19
Suggested with Schlossgut Diel ‘Rose de Diel’, 2006, Pinot Noir, Nahe, Germany
TANGLEWOOD FARMS FREE RANGE CHICKEN, WILD MUSHROOM FINGERLING POTATO HASH,
TUNA CARPACCIO, SHIITAKE TEMPURA, GINGER CORN RADISH SALADE, SZECHUAN ORANGE OIL, GRILLED BELGIAN ENDIVE, TARRAGON PANCETTA JUS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24
MICRO SHISO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
Suggested with Schlossgut Diel ‘Rose de Diel’, 2006, Pinot Noir, Nahe, Germany VEAL SCALOPPINE, PORCHINI RISOTTO CAKE, RAPINI, BABY FENNEL, CHANTERELLE JUS, GOAT CHEESE FONDUE . .29
CEVICHE; AJI AMIRILLO, PERUVIAN CORN, AVOCADO, TOMATILLOS, RED ONIONS, LIME JUICE, TOSTONES . . . . . . . . . . .7 PAN SEARED VENISON LOIN, OXTAIL BELUGA LENTIL RAGOUT, CHIPOLINNI ONIONS, HARICOT VERTS,
Suggested with Heidsieck & Co. Monopole ‘Blue Top’, NV, Champagne, France CELERY ROOT PUREE, MUSTARD THYME JUS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33
POLENTA CRUSTED SOFT SHELL CRAB, SUNDRIED TOMATO AIOLI, LEMON BUTTER VINAIGRETTE, BARBEQUE SPICED NIMAN RANCH PORK LOIN, WHITE CHEDDAR CHILI GRITS, FRIED GREEN TOMATO,
HEIRLOOM TOMATO PANZANELLA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10 SOUTHERN COMFORT HONEY GRILLED WHITE PEACHES, MUSTARD BARBEQUE VINAIGRETTE,
Suggested with Heidsieck & Co. Monopole ‘Blue Top’, NV, Champagne, France CAULIFLOWER CHOWCHOW . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26
SERRANO HAM, CARAMELIZED ENDIVE, MARCONA ALMONDS, MANCHEGO WAFER, MOLE SPICED RUBBED SNAPPER, CORN CRAB PUDDING, POBLANO PUMPKIN SEED VINAIGRETTE,
BLOOD ORANGE SHERRY REDUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7 CUMIN GRILLED ZUCCHINI, TRUFFLED JICAMA GREEN APPLE SALAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27
Suggested with Palacios Remondo ‘La Montesa’, 2004, Garnacha/Tempranillo, Rioja, Spain
PASILLA NEGRO SEARED TUNA, ROCK SHRIMP MUSSEL CHORIZO LOBSTER PAELLA,
WIANNO OYSTERS, GAZPACHO MIGNONETTE, RED PEPPER SERRANO GRANITA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7 PERUVIAN CORN CHAYOTE PIQUILLO PEPPER SAUTE, ANCHO CHILE JAM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27
Suggested with Heidsieck & Co. Monopole ‘Blue Top’, NV, Champagne, France
MOROCCAN SEARED WILD COHO SALMON, ISRAELI COUS COUS, CALAMARI, HARRISA BUTTER,
duck duo: house smoked duck pastrami; foie gras duck rillettes, violet mustard, POMEGRANATE MOLASSES BARBEQUE, GRILLED EGGPLANT PRESERVED LEMON OLIVE SALADE . . . . . . . . . . . . . . .27
orange brandy fig jam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
Suggested with Palacios Remondo ‘La Montesa’, 2004, Garnacha/Tempranillo, Rioja, Spain GRAINY MUSTARD PECAN CRUSTED RACK OF LAMB, bourbon shallot demi glace,
kona kampachi sashimi, miso yuzu oil, pickled shiitake, cardamom sake poached plums . . . . . . . .10 cayenne onion rings, tarragon white cheddar grits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33
suggested with Schlossgut Diel ‘Rose de Diel’, 2006, Pinot Noir, Nahe, Germany GRILLED FILET OF BEEF TENDERLOIN, WILD MUSHROOM FREGOLA ‘RISOTTO’,
SECOND PLATES ARUGULA ASPARAGUS PANCETTA SALAD, SHAVED GRANA PADANA, SUNDRIED TOMATO JUS . . . . . . . . . . . . . . . . . .31
CHICKEN LIVER PEAR PORT MOUSSE PATE, FENNEL RED ONION RADISH SALADE, PINOT VERJUS CHUTNEY . . . . . . . . . . . . . . .9 ROASTED DUCK, LEMONGRASS CASHEW JASMINE RICE, GINGER CHILI SAUTEED BABY BOKCHOY,
BEEF TENDERLOIN OR HOUSE SMOKED SALMON CARPACCIO, ARUGULA ARTICHOKE OLIVE SALADE, LIME SHALLOT PINEAPPLE DAIKON KIMCHEE, RED CURRY COCONUT SAUCE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26
VINAIGRETTE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10 ZAHTAR GRILLED WILD COHO SALMON, TUNA OR SNAPPER, GRILLED EGGPLANT, SQUASH,
ANNATTO CHIPOTLE GRILLED SHRIMP, JICAMA, WATERMELON, TOASTED PEPITAS, GOAT CHEESE, ROASTED MUSHROOMS, RED PEPPERS, STEAMED CRIMSON LENTIL CRACKED WHEAT SALADE,
SPICY PICKLED RED ONION, LIME VINAIGRETTE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13 SAFFRON CARDOMAN VINAIGRETTE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27
SAUTEED CALAMARI, EDAMAME, SHIITAKE MUSHROOMS, THAI CHILES, THAI FRIENDLY HERBS,
YUZU SAKE BUTTER . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11
TOGARASHI SEARED SCALLOPS, CRISPY PORK BELLY, GINGER CARROT PUREE, Get Blitzed Tasting Menu
STAR ANISE LEMONGRASS BARBEQUE, MICRO SHISO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13 Amuse’
RISOTTO, BAY SCALLOPS, PANCETTA, ASPARAGUS, PIQUILLO PEPPERS, MASCARPONE . . . . . . . . . . . . . . . . . . . . . . . . .9 tempura oysters, pickled ginger melon salad, yuzu soy glaze
ANDOUILLE STUFFED QUAIL, WILTED GREENS, SMOKED TOMATO TASSO BROTH . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15 Heidsieck & Co. Monopole ‘Blue Top’, NV, Champagne, France
SEARED FOIE GRAS, SPICY PEACH MARMALADE, TRUFFLED CELERY ROOT SLAW, moroccan seared wild coho salmon, israeli cous cous, calamari, harrisa butter,
CRISPY SHALLOTS, SMOKED SEA SALT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15 pomegranite molasses barbeque, grilled eggplant preserved lemon olive salade
L.A. PIZZA, ITALIAN SAUSAGE, GRILLED EGGPLANT, ROAST TOMATOES, GOAT CHEESE . . . . . . . . . . . . . . . . . . . . . . . .10 Schlossgut Diel ‘Rose de Diel’, 2006, Pinot Noir, Nahe, Germany
L.A. PIZZA, GRILLED CHICKEN, SPINACH, ARTICHOKE HEARTS, SUNDRIED TOMATOES, PINENUTS . . . . . . . . . . . . . . .10
pan seared venison loin, oxtail beluga lentil ragout, chipolinni onions,
FRIED GREEN TOMATOES, JUMBO LUMP CRAB, ARUGULA SALADE, BUTTERMILK CHIVE haricot verts, celery root puree, mustard thyme jus
VINAIGRETTE, PIQUILLO PEPPER OIL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11 Rockblock ‘Sono’, 2004, Syrah, Oregon
HEARTS OF ROMAINE, PARMESAN TUILLE, FOCACCIA CROSTINI, ANCHOVY, CAESAR VINAIGRETTE . . . . . . . . . . . . . . . . .8
honey roasted pear tart, almond crunch topping,
WILD MUSHROOM SALADE, FRESH HERBS, SHAVED REGGIANO, BANYULS VINAIGRETTE, BLACK TRUFFLES . . . . . . . . . .9 caramel sauce, lavender ice cream
ORGANIC ARUGULA, FIGS, ‘CONFIT’ OF BALSAMIC RED ONIONS, GOAT CHEESE FOCACCIA TOAST, CRISPY Selaks Ice Wine, New Zealand
PANCETTA, SHERRY WALNUT VINAIGRETTE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
Additional cheese course
SUMMER HEIRLOOM TOMATO SALAD, ENDIVE, KALAMATA OLIVES, FRESH HERBS, FETA, TRUFFLE SEA SALT,
GRILLED FLAT BREAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8 montenebro, golden beet salad, red wine pepper pink peppercorn syrup 9
Churchill’s 10yr Tawny Port 7
artisanal cheeses food/wine @ 69pp (3oz. pours) food only @ 49pp
refer to cheese menu
Proprietor Chef: Marty Blitz Proprietor: Maryann Ferenc Chef de Cuisine: Ferrell Alvarez sides
*No separate checks**An 18% gratuity will be added to parties of five or more TARRAGON WHITE CHEDDAR CHILE GRITS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
***Water served upon request CELERY ROOT MASH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
WILD MUSHROOM FREGOLA ‘RISOTTO’ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
consumer advisory: consuming raw or undercooked meats, eggs, poultry, seafood or shellfish increases your risk of SEASONAL VEGETABLE SAUTÉ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
contracting a foodborne illness especially if you have certain medical conditions.
GINGER CHILI SAUTEED BABY BOKCHOY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6