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February Menu Brunch Menu Valentine’s Day Menu Chef's Tasting Menu
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February
First Course
Chestnut Bisque House Made Pine Yogurt, Blood Orange Jelly, Fried Shallots, Rosemary Bubbles 8.
Pan Fried Sweet Breads Cauliflower-Almond Puree, Pedro Ximenez Jus, Crispy Fried Dehydrated Cauliflower 14.
Braised Short Rib & Scallop Pho Napa Cabbage, Shredded Carrot, Rice Noodles, Anise Scented Beef Broth, Chile Oil 12.
Baked Crab Mac & Cheese Orzo, Aged Grafton Cheddar, Pickled Jalapeños, Shitake Mushrooms, Panko Crust 11.
Butter Lettuce Salad Poached Anjou Pear, Toasted Cashews, Roth Käse Buttermilk Blue, Saffron-Nutmeg Vinaigrette 8.
3 Hour Egg Sous Vide Poached Egg, Fried Hollandaise, Canadian Bacon Crisp, Micro Green Salad, Osetra Caviar 12.
Second Course
Duck Two Ways Apple Risotto, Natural Jus, Petite Watercress Salad, Crushed Peanuts, Caramel Vinaigrette, Cinnamon Bubbles 26.
Crispy Skin Salmon “Red Flannel” Hash, Wilted Spinach, Yellow Curry Sauce, Vanilla Bubbles 22.
Denver Leg of Venison Parsnip-White Chocolate Puree, Brussel Sprouts, Pearl Onions, Fennel & Carrot Gels, Juniper Bubbles, Blood Orange Chip 26.
Pan Seared Diver Scallops Acini Di Pepe, Baby Vegetables, Lemon Broth 26.
Ballotine of Blue Foot Chicken Truffled Chicken Mousse, White Bean Cassoulet, Carrot-Crispy Brussel Sprout Salad, Plumped Pistachios, Cranberry Bubbles 24.
Potato, Potato, Potato, etc. Truffled Blue Potato Basket, Smoked Sweet Potato, Potato Pillows, Hedgehog Mushrooms, Brussel Sprouts 19.
Chef’s Tasting Menu 85.
Beverages
Vignette Wine Country Soda (12 oz) 4 ½. Pinot Noir Chardonnay
Artisanal Soda (12 oz) 3 ½. Fizzy Lizzy Mount Fuji Apple Fizzy Lizzy Costa Rican Pineapple Virgil’s Root Beer
East Indies Loose Tea 3. OolongTi Kuan Yin Earl Grey Crème de la Crème Chinese Sencha Green English Breakfast Supreme Chamomile Peppermint
Winter Berry Iced Tea 1 ¾.
Morning Star Coffee 2.
San Pellegrino (750 ml) 4.
Panna (1 L) 6.
February Brunch Menu
Belgian Waffle Pine Nut Infused Whipped Cream, Blood Orange Syrup, Powdered Sugar, Shaved Chocolate 10.
House Cured Salmon “Croque Monsieur” Idiazábal Cheese, Truffled Poached Egg, Kosher Dill Pickles, Petite Green Salad, Dijon Vinaigrette 12.
Slow Cooked Steel Cut Oatmeal Marcona Almonds, Banana Chips, Plumped Golden Raisins, Gala Apples, Brown Sugar 7.
Omelette Du Jour Farm Fresh Eggs, Grilled Breakfast Potatoes, Petite Green Salad 10.
Rustic Quiche Florentine Pate Brisee Crust, Spinach, Parmigiano Reggiano, Mixed Green Salad, Pedro Ximenez Sherry Vinaigrette 12.
Steak & Eggs Petite Filet (5 oz), Fried Farm Fresh Egg, Breakfast Potatoes, Baby Greens Salad 16.
Frosted Flake Crusted French Toast Challah Bread, Brown Butter Baked Apples, Hickory Smoked Bacon, Cinnamon Bubbles 11.
Eggs Benedict “Sous Vide Style” 1 Hour Egg, Canadian Bacon, English Muffin, Hollandaise, Petite Salad 12.
Short Rib Aged Grafton Cheddar Grilled Cheese Sourdough Bread, Pickled Red Onions, Kosher Dill Pickles, Horseradish Cream Petite Green Salad 10.
Sides
Grilled Breakfast Potatoes 4.
Apple Smoked Bacon 4.
Mixed Berries with Parmesan Foam & Aged Balsamic 6.
Mix Green Salad 4.
Toast 2.
Fresh Squeezed Orange Juice Small 3 ½. Large 5.
Artisanal Soda (12 oz) 3 ½. Fizzy Lizzy Mount Fuji Apple Fizzy Lizzy Costa Rican Pineapple Virgil’s Rootbeer
Valentine’s Day Menu
Sunday February 14, 2010 $65 per person
Snack
Parsnip Frizzles
Amuse Bouche
Chestnut Bisque Rosemary Bubbles
Appetizer
Blue Crab “Mac & Cheese” Orzo, Grafton Vermont Cheddar, Pickled Jalapenos, Shitake Mushrooms, Cilantro
or
Oysters on the ½ Shell Traditional & Nontraditional Accompaniments
Butter Lettuce Salad Poached Anjou Pear, Marcona Almonds, Point Reyes Blue Cheese, Saffron-Nutmeg
Intermezzo
Green Tea Snow Cone
Entree
Denver Leg of Venison Parsnip-White Chocolate Puree, Brussel Sprouts, Pearl Onions, Fennel & Coco Gels, Juniper Bubbles
Pan Seared Diver Scallops Acini di Pepe, Lemon Broth, Baby Vegetables
Potato, Potato, Potato, etc. Truffled Blue Potato Basket, Smoked Sweet Potato, Potato Pillows, Hedgehog Mushrooms, Brussel Sprouts
Dessert
Cayenne Créme Brulee
Chocolate Terrine
Profiteroles
Chef's Tasting Menu - February
Chestnut Cappuccino
Scallop
Liquid Ravioli
Snow Cone
Potato
3 Hour Egg
Chicken
Foie Gras
Apple Cinnamon Mille Fuille
Meringue Explosion
