OPENERS |
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Chopped Hearts of Romaine |
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5 |
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Parmesan Cheese | Herb Garlic Crouton | “Chi-Chi” Dressing |
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BROOKS Wood Grilled Flatbread |
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15 |
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Beer Tempura Fish & Chips |
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11 |
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Traditional Creole Remoulade |
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Creole Crispy Calamari |
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10 |
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Red Chili Roasted Garlic Dipping Sauce |
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Kenter Canyon Farms Young Field Greens |
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6 |
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Crumbled Goat Cheese | Spicy Peanuts | Fresh Tomato
Orange Sherry Dressing |
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Steamed Northern Mussels |
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16 |
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Ventura County Limoncello | Oven-Dried Tomato | Lemon-Thyme Cream |
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Foie Gras Ginger Potstickers |
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13 |
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Thai Red Curry Sauce | Sweet Soy Glaze |
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Ragout of Grilled Artichokes |
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14 |
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Warm Three Cheese Phyllo | Stewed Garlic Tomatoes |
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Surf & Turf |
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15 |
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Shaved Prosciutto Di Parma | Seared Diver Scallop | Apple Jicama Slaw
Chimichurri Vinaigrette |
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Crispy Fries |
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8 |
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Parmesan | White Truffle Oil |
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Chilled Tomato Gazpacho |
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9 |
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Buttermilk Biscuit Old Bay Croutons| Summer Crab Salad |
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Pan Seared Gnocchi |
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13/22 |
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Morel Mushrooms | Fava Beans | Fresh Tomato | Roasted Vegetable White Wine Herb Broth |
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24 Hour-Marinated Boneless Shredded Short Ribs |
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12/24 |
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Olive Oil Parsnip Purée | Watercress | Grilled Red
Onion | Cider Glaze |
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Cornmeal Fried West Coast Oysters |
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9 |
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Fennel Celery Root Slaw | Gorgonzola | “Buffalo” Aioli |
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Roasted Natural Niman Ranch Lamb Chop |
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15/30 |
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Acquerello Carnaroli Risotto | English Peas | Mint
Spicy Tomato & Pickled Peppers |
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FILLERS |
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Cast Iron Seared Scottish Salmon |
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22 |
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Soft Polenta | Black Eyed Pea Edamame Feta Relish| Creamy Lemon Oil |
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Pan Roasted Ocean Special |
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MP |
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Soft Polenta | Black Eyed Pea Edamame Feta Relish| Creamy Lemon OilIsraeli Cous Cous | Grilled Cara Cara Orange | Pea Shoots | Spicy Carrot Broth |
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| FROM OUR WOOD GRILL |
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8 Oz. Kobe Burger |
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24 |
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Seared Hudson Valley Foie Gras | Apple wood Smoked Bacon | Grilled Onions Tillamook Cheddar | Hand Cut White Truffle Parmesan Fries | Roasted Red Bell Pepper Ketchup |
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Butcher’s Cut & Chicken Breast served with Roasted Garlic Potato Puree | Collard Greens with Applewood Smoked Bacon & Roasted Corn | Bourbon Molasses Glaze |
BROOKS Butcher’s Cut of the Evening |
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MP |
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10 OZ. Jidori Chicken Breast |
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20 |
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CHEF’S FIVE COURSE TASTING MENU |
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MP |
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with wine pairing |
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MP |
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Please note the tasting menu is for the entire table only from 5:00pm to 8:30pm |
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REWARDS |
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| From the Kitchen |
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Chocolate Hazelnut Raspberry Crunch Cake |
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11 |
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Espresso Crème Anglaise |
Vanilla Angel Food Cake |
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7 |
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| Summer Lemon Curd | Blackberry Puree Whipped Cream |
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Warm Apple Pie |
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9 |
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Cinnamon Cider Apples | Granola Crumble
McConnell’s Sweet Cream Ice Cream | Caramel Drizzle |
Maytag Blue Cheesecake |
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8 |
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Dried Apricot Almond Honey Chutney |
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Cinnamon Roll Bread Pudding |
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7 |
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Orange Whipped Cream | Caramel Rum Sauce |
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Chocolate Peanut Butter Stack |
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9 |
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Candied Peanuts | Caramel & Chocolate Sauce |
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Selection of Ice Creams & Sorbets |
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6 |
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Featuring McConnell’s Fine Ice Creams |
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Dessert Wines |
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La Playa, Late Harvest Sauvignon Blanc, Chile |
| Glass 8 |
375 ml 32 |
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Old Creek Ranch, Riesling Ice Wine, Santa Barbara County, 2006 |
| Glass 9 |
375 ml 36 |
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Andreas Schmitges, Erdener Treppchen Riesling, 2007, Mosel |
| Glass 13 |
500 ml 66 |
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Donna Fugata, Ben Rye, Passito Di Pantelleria, Sicilia, 2007 |
| Glass 15 |
375 ml 75 |
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Grof Degenfeld, Tokaji Aszu, 6 Puttonyos, Hungary, 2000 |
| Glass 23 |
500 ml 115 |
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