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47 Cards in this Set
- Front
- Back
steamed bouchot mussels 14
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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. |
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labelle foie gras 21
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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 |
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seared ahi and pickled breech muchrooms 16
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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 |
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braised beef pave 13
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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 |
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braised breef pave
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beef from tip of short rib, but boneless.
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creamy jerusalem artichoke bisque 11
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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. |
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bacon soffritto
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base for many italian dishes, usually consists of onion, celery and either carrot of fennel and slowly cooked in olive oil
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winter squash risotto trumpet 11
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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 |
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nantucket bay scallops 14
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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 |
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gulf shrimp and artic char croquetts 14
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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 |
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croquetts
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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
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warm new potatoe and roasted peppers 11
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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. |
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tender greens 9
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tangerines and riesling vinaigrette
young field lettices with tangerine supremes and riesling vinagrette |
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butter lettice and fuji apple 11
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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 |
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belgiun endive salad 13
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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 |
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wild arugula and warm camembert 13
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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 |
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camembert
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unpasteurized cow's milk and ripened by moulds for 3 weeks. when fresh is quite crumbly
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grilled beef filet and braised cheek 38
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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. |
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pancetta
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italian bacon- black pepper
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rare seared ahi 35
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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 |
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petite rack of veal and breast
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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. |
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grilled beef rib eye 35
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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 |
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grilled striped marlin 32
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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 |
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roasted la belle poussin 26
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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 |
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ricotta gnocchi
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boiled dumpling made from ricotta cheese, flour and dgg
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fruits de mer 40
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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 |
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la belle magret duck breast and leg saisage 30
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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 |
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chanterelles
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mushroom
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truffled linguine carbonara 26
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guanciale, duck egg and parmesan reggiano, garnished black truffle
fresh linguine tossed with duck egg, guanciale and parmesan reggiano. garnished with sliced black truffle |
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guanciale
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unsmoked italian bacon prepared with pigs jowl or cheeks
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chermoula crusted lamb loin 33
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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 |
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chermoula
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no. african spice mix of lemon, cumin, garlic coriander and saffron
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braised pork osso bucco 29
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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 |
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meyer lemon and rosemary souffle 10
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ginger sabayon
baked to order dessert. cracked tableside and filled with a fluffy ginger sabayon |
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date and pecan pithiver 9
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truffle honey ice cream
a pastry filled with date and pecan cfeam, served with a side of truffle honey ice cream |
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seckle pear and mascerpone cheesecake 9
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spiced tawny port sauce
italian cream cheese cake cleckled with seckle pears accented with a tawny port gastrique- carmel fruit sauce |
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mascerpone
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soft unripened cheese.
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hot valrhona chocolate 9
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chestnut cannelloni
bittersweet french chocolate simply served with whipped vanillla cream accompanied by a crisp chestnut cannelloni for dipping |
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seasonal sorbet trio 8
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blood orange carbamon, green apple kaffir lime and grapefruit juniper
served with appropariate garnishes |
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hibiscus and cranberry tea panna cotta 9
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panna cotta infused with our white lion hibiscus and cranberry tea topped with sweetned whipped creme fraiche and finished with fried banana beignet
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sashimi of hawaiian striped marlin 13
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avocado, sliced radishes and yuzu gelee
sashimi grade marlin sliced and garnished with shaved radishes, yuzu, diced acocado, evo and sea salt |
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choppped ahi 14
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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 |
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seared labelle foie gras 18
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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 |
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morroccan marinated olives 6
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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. |
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spiced chicken fonfit 12
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exotic spices,shaved fennel and wild arugula
chicken drum confit are slathered with exotic spices and garnished around with shaverd fennel and wild arugula |
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creamed lobster and caviar 25
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warm corn popover, lobster parfait, egg, onion, caviar
creamy lobster pargait layered with hard bioled egg, onion, caviar and lobster gelee |
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american caviar sampler 30
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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 |