food menu by chef andrew brochu
summer 2008

cold plates
caviar one ounce
California Estate Osetra
California Estate Osetra Select
Iranian Osetra
oysters
Kumamoto
Malpeques
Kumamoto Shooter / Tomato / Quail Egg / Tabasco Gelée
Island Creek Shooter / Fennel / Quail Egg / Orange Blossom Sorbet
other ($15-$17)
Alaskan King Crab / Snow Pea / Pickled Shallots / Charred Ham
Poached Tiger Prawns / Radicchio / Mango / Mozzarella / Olive Tapenade
Lobster / Rum-Soaked Pineapple / Coconut Pudding / Lemongrass
Elk Carpaccio / Canteloupe / Pickled Ginger / Honey Froth

hot plates ($16-$19)
Diver Scallop / Curried Cauliflower / Tomato Confit
Baked Oysters / Spinach / Tomato / Garlic Aioli
Middleneck Clams / Poblano Pesto / Niçoise Olive / Chervil
Flat Bread / Red Pepper / Pecorino / Fig / Prosciutto
Duck Confit / Maitake Mushroom / Scallion Ragout / Blueberry Gastrique
Lamb Loin / Fava Bean & Sun-Dried Tomato Ragoût / Oven-Roasted Tomato
Balsamic Pudding

bar plates ($4-$6)
Marinated Olives / Orange / Garlic / Chiles
Edamame / Murray River Sea Salt
Cashews / Salt / Cayenne
Frites / Garlic Aioli / Celery Salt
Crispy Garbanzo Beans / Balsamic Salt
Popcorn / Coconut Salt / Cilantro
Asparagus Tempura / Sesame Puree

pâtés ($9-$20)
Rabbit Rilette / Leek Marmalade / Blackberry
Country Pâté / Bacon / House-made Mustard / Plum
Foie Gras / Brioche / Banana / Madeira Pudding

cheeses: exclusively paired with the styles of champagne!
selection and prices vary by the ounce
accompaniments: Raspberry Red Pepper Jam / Hazelnuts / Crostini

desserts ($9-$14)
Watermelon / Pickled Watermelon Rind / Watermelon Sorbet
Almond Shortbread / Lime Pudding
Cinnamon Beignets / Orange Confit / Orange Blossom Sorbet
Banana Bread / Banana Pudding / Vanilla Wafers / Cardamom Ice Cream
Chocolate Fondue (for two) / Bing Cherries / Strawberries / Honeydew Melon / Pretzels