SUMMER 2010
MAIN DINING ROOM MENU
STARTERS
Beet Cured Salmon
Cress, Melon
15
Foie Gras Torchon
Cherries, Almonds, Cocoa
16
Beef Carpaccio
Petite Mustard Greens, Parmesan, Lemon
14
Summer Vegetable Terrine
Olive Oil-Basil Sorbet
14
Wild Game Tamale
Huckleberry-Chipotle Sauce
13
SOUP
Soup Du Jour
10.00
SALADS
Mixed Greens
Crispy Pancetta, Fennel, Mindoro Blue Cheese
Apricot-Balsamic Vinaigrette
11
Arugula
Figs, Crispy Garlic, Pecorino Romano, Meyer Lemon-Prosecco Vinaigrette
11
Ceasar
Romaine Lettuce, Shaved Parmesan, Brioche Crouton
11
ENTREES
Mesquite Grilled Buffalo Ribeye
Potato Puree, Asparagus, Chanterelles, Red Wine Butter
43
Citrus Tuna
Soba, Shitake Mushrooms, Avocado, Pickled Mango
35
Mesquite Grilled Elk Loin
Sweet Potato Gratin, Brocolini, Juniper-Rosemary Jus
37
Lasagna
Eggplant, Roasted Red Pepper, Paprika, Amaltheia Ricotta
31
Mesquite Grilled Lamb Rack
Warm Bulgar Salad, Napa Cabbage,Tamarind Barbeque
41
Quail
Cornbread Stuffing, Collard Greeens, Truffle Honey
33
Mesquite Grilled Kobe Hanging Tender
Rice Noodles, Kim Chi, Beef Broth
37