CHEF DREW’S AUTUMN PLATED MENU

 

STARTERS

“B & B PLATE”

Roasted Bone Marrow, Oxtail Marmalade, Toast

 

MAINE LOBSTER BISQUE

Truffle, Corn, Micro Herbs

 

BUTTERNUT SQUASH CAPPUCCINO

Pear Beignets, Nutmeg, Crème Fraiche Froth

 

TOASTED HUMBOLT FOG GOAT CHEESE

Slow Roasted Beets, Herbs, Farmers Market Greens

 

BURATTA THREE WAYS

Heirloom Tomatoes, Basil, Balsamic Caviar

Local Figs, Rosemary, Old Mountain Gorgonzola

Slow Roasted Butternut Squash, Chanterelles, Brown Butter Vinaigrette

 

PEARS

Wild Arugula, English Stilton, Walnuts, Pomegranate Vinaigrette

 

DEADLIEST CATCH’S KING CRAB (Limited season)

Micro Thyme, Truffle, Buerre Noisette

 

PACIFIC NORTHWEST OYSTERS TASTING

Frozen Cucumber Lime, Green Apple Fennel, Sake Ginger Mignoette

 

CAVIAR

Smoked Alaskan King Salmon, Corn Cakes, Micro Cilantro

 

TUNA CARPACCIO

Nuac Cham Granita, Crispy Shallots, Toasted Peanuts, Vietnamese Essence

 

YELLOWTAIL SASHIMI

Radish, Chilies, Micro Herbs, Yuzu Vinaigrette

 

BUERRE FODUE POACHED WHITE GULF SHRIMP

Applewood Smoked Bacon Crumble, Okra, Corn, Jalapeno Fresca Buerre Blanc

 

SCALLOP and FOIE GRAS

Micro Celery, Green Apple, Pain Perdu

 

MOULARD DUCK “MOLTEN FOIE GRAS”

Pickled Figs, Rosemary, Peppercorns

 

BUTTERNUT SQUASH RAVIOLI

Parmigiano Reggiano, Sage, Brown Butter

 

MASCARPONE AGNOLOTTI

Chanterelles, Roasted Bi Colored Corn, Baby Thyme

 

ENTREES

 

FROM LAND

 

FILET OF PRIME BRANDT BEEF FILET

Peppercorns, Crispy Potatoes, Bordelaise

 

DUO OF BEEF

Prime Ribeye Cap, Baby Brussels Fondue, Black Truffle

Braised Short Ribs, Parsley Garlic Crumbs, Yukon Gold Whipped Potatoes, Sauce Bordelaise

 

VEAL SHANK

Thyme, Chanterelles, Garden Baby Root Vegetables, Braising Jus

 

SADDLE of PURE LAMB

Goat Cheese Potato Puree, Chanterelles, Parsley Crumbs, Rosemary Jus

 

SADDLE of VENISON

Juniper Crumbs, Rosemary, Parsnip Puree, Sauce Grand Veneur

 

AIR

 

JIDORI CHICKEN TWO WAYS

Applewood Smoked Breast, Corn, Pancetta

Balsamic Glazed Thigh Ravioli, Baby Tomato Confit, Aged Gouda

 

“GRIMAUD DUCK THREE WAYS”

Pan Roasted Duck Breast, Pomegranate Gastrique

Braised Duck Leg, Carmelized Salsify

Seared Foie Gras, Pickled Pears

 

PHEASANT

Heirloom Baby Carrots, Baby Leeks, Celery Root Puree, Foie Gras Gravy

 

PAN ROASTED QUAIL

Black Mission Fig, Proscuitto, Cassis Lavender Jus

 

SQUAB

Pistachio, Carrots, Dark Chocolate Ancho Jus

 

AND SEA…

 

ALASKAN WILD KING SALMON

Huitlacoche, Corn, Micro Fine de Herbs

 

YELLOWFIN TUNA

Chino’s Farms Vegetable Tempura, Chinese Black Bean Sauce, Micro Cilantro

 

HALIBUT

Chanterelles, Baby Corn, Fine De Herbs

 

“DECONSTRUCTED” BOUILLABAISSE

Maine Lobster, Dungeness Crab, Spot Prawns, Halibut, Scallops, Calamari, Manila Clams, Mussels, Saffron Fennel Fondue, Crustacean Broth, Citrus Gremolata

 

“SWEET BUTTER POACHED MAINE LOBSTER AND GRITS”

Applewood Smoked Bacon Crumble, Okra, Truffle, Buerre Blanc

 

LOCAL SPINY LOBSTER “PAELLA”

Saffron Crispy Rice, Mussel Emulsion, Chorizo Vinaigrette

 

CHEESE COURSE 

 

DESSERT

 

CHOCOLATE FONDANT

Vanilla Gelato

 

MILK CHOCOLATE POT DE CREME

Caramel Foam, Maple Syrup, Maldon Sea Salt

 

CHEVRE CHEESE CAKE LOLI POPS

Concord Grapes

 

BLACK MISSION FIGS

Vanilla Ice Cream

 

GRATIN of SUMMER BERRIES

Vanilla Lemon Sabayon

 

BRIOCHE PUDDING

Banana, Raison, Vanilla Ice Cream

 

CRÈME BRULEE

Meyer Lemon, Lavender, Berries

 

APPLE

Caramel, Vanilla Ice Cream, Cardamom

 

PUMPKIN

Cinnamon, Nutmeg, Cream