CHEF DREW’S JANUARY 2012 PLATED MENU
AMUSE BOUCHE
CAVIAR
Smoked Alaskan King Salmon, Potato Blini’s, Crème Fraiche Pearls
PACIFIC NORTHWEST OYSTER
Rice Wine Ginger Granita
OYSTERS, BACON, and EGGS
Spinach, Lemon, Buerre Blanc
BAY SCALLOPS
Dashi, Chive Oil, Pickled Pineapple
“UNI” LOCAL SEA URCHIN
Quail Egg, Nori, Sushi
VENISON TARTAR
Fennel, Truffle, Smoke Salt
WAGYU BEEF TARTARE
Osetra Caviar, Oyster Beignet, Seaweed Tapenade
SERVED FAMILY STYLE TO START
FOE GRAS TOURCHON
Yuzu Kumquat Marmalade
“B & B & B PLATE”
Roasted Bone Marrow, Steak Tartar with Béarnaise Ice Cream, Toasted Brioche
RAW FIRST COURSE
YELLOWFIN TUNA CARPACCIO
Nuac Cham Granita, Crispy Shallots, Toasted Peanuts
BIG-EYE TUNA CARPACCIO
Foie Gras Torchon, Chives, Crustini
BLUEFIN TUNA TORO, HAMACHI, SCALLOP SASHIMI
Sweet & Sour Tamarind Glazed Sweet Bread Nuggets, Garlic Chips, Wasabi Aioli
WILD SALMON & SMOKED WILD SALMON
Green Apple, Jalapeno, Salmon Caviar
SEARED SPICY SCALLOP
Dashi, Micro Cilantro, Green Apple Gelee
SPOT PRAWN CRUDO
Lime Crema, Avocado Tempura, Pickled Chilies
SECOND COURSE
GOAT CHEESE TEMPURA
Beet Carpaccio, Balsamic, Micro Greens
PEAR SALAD
Wild Arugula, English Stilton, Walnuts, Pomegranate Vinaigrette
CEASAR
White Anchovy, Parmigiano Reggiano, Creamy Garlic Dressing
THIRD COURSE
PHEASANT CONSOMME
Mascarpone Foie Gras Tortellini, Truffle, Parmigiano Reggiano
MAINE LOBSTER CAPPUCCINO
Celery Root, Black Truffle, Micro Celery
BILLI BI
Mussels, Saffron, Garlic Crustino
BUERRE FONDUE POACHED SPOT PRAWNS
Applewood Smoked Bacon, Cauliflower, Micro Thyme
OPEN FACE MAINE LOBSTER RAVIOLI
Black Trumpets, Chives, Lobster Broth
MISO BLACK COD
Daikon, White Soy, Yuzu
CAVIAR AND SEA URCHIN
Linguine, Meyer Lemon, Chives
ABALONE
Papardelle, Dashi, Seaweed Buerre Blanc
GRILLED OCTOPUS
Smoked Paprika Oil, Baby Potatoes, Citrus Saffron Dressing
MANO DE LEON SCALLOP and FOIE GRAS
Micro Celery, Green Apple, Pain Perdu
SEARED FOIE GRAS
Mango, Aged Balsamic Onion Jam, Micro Arugula
SOFT POTATO GOAT CHEESE GNOCCHI
Black Truffles, Chives, Parmigiano Reggiano
FOURTH COURSE
YELLOWFIN TUNA
Sea Bean Tempura, Chinese Black Bean Sauce, Micro Cilantro
CRISPY SKIN SNAPPER
Meyer Lemon, Saffron, Chorizo Vinaigrette
BLACK COD & CHIPS
Clams, Applewood Smoked Bacon, Potato Crisps
MANO DE LEON SCALLOPS
Cauliflower, Truffle, Buerre Noisette
“BUERRE FONDUE POACHED MAINE LOBSTER AND GRITS”
Applewood Smoked Bacon Crumble, Cauliflower, Buerre Blanc
BOUILLABAISSE
Spiny Lobster, Scallops, Calamari, Clams, Mussels, Saffron Rouille, Tomato, Fennel, Citrus Gremolata
FIFTH COURSE
ORGANIC CHICKEN TWO WAYS
Pan Roasted Breast, Thigh “Coq au Vin”, Cauliflower Florets, Parmigiano Broth, Truffle Sauce
PHEASANT
Heirloom Baby Carrots, Baby Leeks, Celery Root Puree, Foie Gras Gravy
CRISPY QUAIL
White Cheddar Grits, Applewood Smoked Bacon, Spinach
LOCAL ORGANIC RABBIT
Pan Roasted Loin, Buttermilk Fried Leg, Balsamic Glazed Pancetta, Black Trumpet Mushrooms, Mustard Greens
SIXTH COURSE
“PORCHETTA”
Parmigiano White Polenta, Bitter Greens, Aged Balsamic
BERKSHIRE PORK BELLY
Braised Red Cabbage, Dried Cherries, Port Reduction
BERKSHIRE PORK CHEEKS
Sweet Potato Agnolotti, Sage, Brown Butter
GRIMAUD DUCK BREAST
Seared Foie Gras, Foraged Mushrooms, Truffle Jus, Thai Essence
SQUAB
A la Blood Orange, Salsify, Tamarind Jus
SEVENTH COURSE
PRIME ALL NATURAL BEEF RIBEYE
Foraged Mushrooms, Potatoes Gratin, Sauce Bordelaise, Popovers
FILET OF PRIME ALL NATURAL BEEF “AU POIVRE”
Roasted Bone Marrow, Crispy Layered Potatoes, Cognac Demi Glace
72 HR PRIME ALL NATURAL SHORT RIB
Baby Root Vegetables, Crème Fraiche Whipped Potato Puree, Cabernet Glaze
DUO OF KOBE BEEF
Striploin, Short Ribs, White Polenta, Baby Brussels, Black Truffle, Cabernet Glaze, Horseradish Gremolata
“OSSO BUCCO” VEAL SHANK
Chanterelles, Root Vegetables, Veal Jus
RACK of PURE LAMB
Forage Mushrooms, White Parmigiano Reggiano Polenta, Aged Balsamic
SADDLE of VENISON
Parsnip Puree, Pistachio, Ancho Chile, Chocolate Bordelaise
CHEESE COURSE
FARM FRESH CHEESE TRIO
Market Selection served with seasonal accompaniments
DESSERT
VARIATION of CHOCOLATE and MINT
Chocolate Gelato, Aerated Chocolate, Mint White Chocolate Granache
MILK CHOCOLATE POT DE CREME
Caramel Foam, Maple Syrup, Maldon Sea Salt
WHITE CHOCOLATE GOAT CHEESE CAKE
Blood Orange Sorbet, Dark Chocolate Rocks
CRÈME BRULEE
Meyer Lemon, Lavender, Vanilla
BRIOCHE PUDDING
Banana, Raison, Vanilla Ice Cream
APPLE FRITTERS
Caramel, Vanilla Ice Cream, Cardamom
LEMON TART
Mascarpone Honeyed Whipped Cream
