Estate House Menu

Front 1

steamed bouchot mussels 14

Back 1

caramelized fennel and parsley jus de mer

smaller and sweeter than pei's. cooked with garlic, shallots, white wine and light fish fumet, carmalized fennel and finnished with parsley puree and sourdough.

Front 2

labelle foie gras 21

Back 2

seared with wild arugula, pear and meyer lemon chutney mousse with medjool dates and truffle honey

pan seared and topped with sweet and tart chutney of seckle pear and meyer lemon. garnished with dates and a drizzle of truffle honey

Front 3

seared ahi and pickled breech muchrooms 16

Back 3

with white asparagus, radishes in almond oil, duxell wrapped in brink dough

topped with duxell wrapped in brink dough seared rare. small mix of shaved radishes and white asparagus dressed with lignt almond vinaigrette. garnished with pickled japanese mushrooms

Front 4

braised beef pave 13

Back 4

with maitake mushrooms and roasted turnips pickled beef tounge, light braising jus

4 oz of braised beef studded with pickled beef tounge. served in a bolw with a saute of maitake mushroms, roasted baby turnips and a light brasing jus

Front 5

braised breef pave

Back 5

beef from tip of short rib, but boneless.

Front 6

creamy jerusalem artichoke bisque 11

Back 6

warm, seasonal oysters, smoked bacon soffrito

9 oz of sliky jerusalem artichoke soup with a small portion of 3 lightly poached oysters warmed with smoked bacon soffrito.

Front 7

bacon soffritto

Back 7

base for many italian dishes, usually consists of onion, celery and either carrot of fennel and slowly cooked in olive oil

Front 8

winter squash risotto trumpet 11

Back 8

royal trumpet mushrooms and parmesan butter, carnaroli rice, belicata and hubbard squash

carnaroli rice, belicata and hubbard squash cooked unti9lo creamy and tender, topped with grilled trumpet royal mushrooms and finished with parmesan butter

Front 9

nantucket bay scallops 14

Back 9

lightly seared with celery, hearts of palm and shaved black truffle and creame

small nantucket scallop lightly sauteed and tossed with thinl sliced heart of palm, celery heart and shaved black truffle. topped with truffle and cream. searved in scallop half shell

Front 10

gulf shrimp and artic char croquetts 14

Back 10

aoile with cremem fraiche, trout caviar and pickled scallions,

3 oz artic char filet thinly sliced, rolled and lightly breaded and 2 u-10 shrimp served with aioli creme fraiche blend with trout caviar. garnished with a side of pickled scallions

Front 11

croquetts

Back 11

parcal of food such as meat of vegtables encased in bread crumbs of potatoes formed into a shape such as a bylider of disk and deep fried

Front 12

warm new potatoe and roasted peppers 11

Back 12

warmed in bagna cauda, baby yellow frissee, roasted red peppers, white anchovies, pine nuts

steamed new potatoe sliced and warmed in bagna cauda and served with baby yellow frisee, roasted marinated red peppers, white anchovies and toasted pine nuts.

Front 13

tender greens 9

Back 13

tangerines and riesling vinaigrette

young field lettices with tangerine supremes and riesling vinagrette

Front 14

butter lettice and fuji apple 11

Back 14

maytag blue, roasted beets and red wine dressing

speckled bib lettuce layered with sliced fuji apples and topped with crubmled maytag bleu cheese tossed with a red wine dressing

Front 15

belgiun endive salad 13

Back 15

cream fraiche dressing, foie gras creame, brioche toasts and quince jelly pieces

leaves of belgian endive tossed with a vreme fraiche dressing. with brioche toasts slathered with foie gras mouse and pieces of quince jelly

Front 16

wild arugula and warm camembert 13

Back 16

toasted marcona almonds and blood orange vinaigrette, wedge of toasted camembert

duncan farms arugula tossed with blood orange vinaigrette and served along side a pastry wrapped wedge of camembert

Front 17

camembert

Back 17

unpasteurized cow's milk and ripened by moulds for 3 weeks. when fresh is quite crumbly

Front 18

grilled beef filet and braised cheek 38

Back 18

potato puree, pancetta and crisp sourdough fried onions, swiss chard, crisp pancetta

4 oz filet served with a piece of braised beef cheek and sauced with the braising jus. sides are swiss chard, crisp pancetta and sourdough fried onions.

Front 19

pancetta

Back 19

italian bacon- black pepper

Front 20

rare seared ahi 35

Back 20

brandade, petite root vegatables and lobster saffron jus

small disk of brandade (salt cod potato) grddled and topped with rare seared ahi served with petite root vegatables and lobster saffron jus

Front 21

petite rack of veal and breast

Back 21

red wine perigourdine sauce, foie gras and truffle sauce and celery root gratin

tender braised veal breast and pan roasted rack served with a red wine, foie gras and truffle sauce. celery root gratin accompanies.

Front 22

grilled beef rib eye 35

Back 22

garlic and rosemary crusted, crock of potato puree, served with cipollini and foraged mushrooms

14 oz of bone in rib eye grilled to temp and heavily basted with a garlic-rosemary butter and served with a crock of potato puree, and carmaelized chipollini and foraged mushrooms

Front 23

grilled striped marlin 32

Back 23

orange carrot jus (reduction of carrot and citrus juice), creamed potatoes and fennel

6 oz hawaiian striped marlin seared rare, placed on a bed of creamed potatoes and fennel, sauced with a reduction of carrot and citrus juice

Front 24

roasted la belle poussin 26

Back 24

natural jus braised greens olive oil and ricotta gnocchi, golden rasins

confit poussin thigh and sauteed half breast sauced with a natural jus and set on a bed of braised greens, olive-ricotta gnocchi and golden raisins

Front 25

ricotta gnocchi

Back 25

boiled dumpling made from ricotta cheese, flour and dgg

Front 26

fruits de mer 40

Back 26

maine lobsterm black missels amd babu octopus wioth house sasuage, in jus petite potatoes and assorted vegs

saute of maine lobster, bouchot mussels, baby octopus and house sausage served in the resulting broth. petite potatoes and assorted begatables accompany

Front 27

la belle magret duck breast and leg saisage 30

Back 27

sauced with poultry jus, pear, chanterrlles and salsify puree

1/4 margret duck breast seared to medium and sliced served with a tender drum of duck leg "sasuage" and sauced with a poultry jus. carmelized pear, chanterelles and salsify puree accompany

Front 28

chanterelles

Back 28

mushroom

Front 29

truffled linguine carbonara 26

Back 29

guanciale, duck egg and parmesan reggiano, garnished black truffle

fresh linguine tossed with duck egg, guanciale and parmesan reggiano. garnished with sliced black truffle

Front 30

guanciale

Back 30

unsmoked italian bacon prepared with pigs jowl or cheeks

Front 31

chermoula crusted lamb loin 33

Back 31

lamb jus, cipollini, roasted heirloom squash and, dates

7 oz australian lamb loin crusted with chermoula and sauced with a lamb jus. rests on a bed of roasted hard squashes, chipollini and dates

Front 32

chermoula

Back 32

no. african spice mix of lemon, cumin, garlic coriander and saffron

Front 33

braised pork osso bucco 29

Back 33

dried fig and onion polenta with roasted brussel sprouts and chestnuts, braising liquor

slow braised pork shank on creamy caramelized onions and fig polenta. garnished aqround with brussel sprout leaves and roasted chestnuts. sauced with the braising liqueur

Front 34

meyer lemon and rosemary souffle 10

Back 34

ginger sabayon

baked to order dessert. cracked tableside and filled with a fluffy ginger sabayon

Front 35

date and pecan pithiver 9

Back 35

truffle honey ice cream

a pastry filled with date and pecan cfeam, served with a side of truffle honey ice cream

Front 36

seckle pear and mascerpone cheesecake 9

Back 36

spiced tawny port sauce

italian cream cheese cake cleckled with seckle pears accented with a tawny port gastrique- carmel fruit sauce

Front 37

mascerpone

Back 37

soft unripened cheese.

Front 38

hot valrhona chocolate 9

Back 38

chestnut cannelloni

bittersweet french chocolate simply served with whipped vanillla cream accompanied by a crisp chestnut cannelloni for dipping

Front 39

seasonal sorbet trio 8

Back 39

blood orange carbamon, green apple kaffir lime and grapefruit juniper

served with appropariate garnishes

Front 40

hibiscus and cranberry tea panna cotta 9

Back 40

panna cotta infused with our white lion hibiscus and cranberry tea topped with sweetned whipped creme fraiche and finished with fried banana beignet

Front 41

sashimi of hawaiian striped marlin 13

Back 41

avocado, sliced radishes and yuzu gelee

sashimi grade marlin sliced and garnished with shaved radishes, yuzu, diced acocado, evo and sea salt

Front 42

choppped ahi 14

Back 42

evo, shallots, lemon, pickled beech mushrooms topped quail egg, american caviar and

dressed with evo, shallots, lemon and pickled beech mushrooms. topped with a warm quail egg and a dollop of american caviar

Front 43

seared labelle foie gras 18

Back 43

wild arugula, truffle honey and meyer lemon-pear chutney

3 oz duck live, sauteed until med and served with a lightly dressed wild argula, truffle honey and meyer lemon pear chutney

Front 44

morroccan marinated olives 6

Back 44

citrus scented with cumin, ginger an dpreserved lemon with good crusty bread

mix of brined and oil cured onlives; tossed with evo, orange, ginger, cumin, anise, corriander, garlic, bay, crusehed red pepper and other moroccan spices.

Front 45

spiced chicken fonfit 12

Back 45

exotic spices,shaved fennel and wild arugula

chicken drum confit are slathered with exotic spices and garnished around with shaverd fennel and wild arugula

Front 46

creamed lobster and caviar 25

Back 46

warm corn popover, lobster parfait, egg, onion, caviar

creamy lobster pargait layered with hard bioled egg, onion, caviar and lobster gelee

Front 47

american caviar sampler 30

Back 47

american paddlefish, columbia river sturgeon and sunburst trout with accoutrements

served with a cream and aioli dressing on our glass cones accompanied by blinis, lemon and hard boiled egg