Dinner

Summer menu 2010 part 2

DEGUSTATION MENUS 7 Courses $70.00

7 Courses Vegetarian $70.00

10 courses $90.00
(Limited to the entire table only)

Wine Pairing available

(½ portions consist of one order of overtures, one order of fish course and one order of meat course)

Overtures (Cold)	Reg	Half
Foie Gras 2 ways Torchon: 'Elote" and Corn Gel Terrine: Yzu Glaze, Miso Lemon Curd, Green Tea Brioche, Wasabi Marshmallow	17
Uni Sea urchin tapioca pudding with yuzu kocho, kumamoto Oysters in yuzu Lobster gelee	15	10
Lobster Salad Duck Proscuito, Mango Tartar, Melon Gum, Vanilla Oil	15	10
Vegetable Salad, Homemade Wine Vinegar Walnut Oil, Zucchini Flower Tempura, “Cervelle de Canut” (herbed Sheep Cheese) Balsamic Served Table Side	13
Sorrel Soup, Australian Wagyu Beef Cold Lettuce and Sorrel Soup, Raw Wagyu, Soy, Dashi Gel	13	8
Mussels Escabeche, Ramen Salad, Candied Bacon with Maple Syrup	14	9
Haddock From Scotland, marinated in olive oil, Blinis Pancake, Ricotta Lemon Mousse and American Sevruga Caviar	12	7
Peach Carpaccio Tomato Tartar, Scallops in Lime Juice, Virgin Bloody marie Sorbet	14	9
Overtures (warm)
Oat Meal Infused in Fresh Fennel Lobster Broth, Cinnamon Roasted Diver Scallops	15	10
Foie Gras Tostada Seared Foie, Candied Heirloom Tomatoes Salsa, Pomegranate Molasses	17
Chanterelles Veal Sweetbreads, Parsley and Kaffir Lime Leaves Coulis, Chanterelles Canele.	14	9
Artichoke Artichokes, Goast Cheese Curd, Confit Tomatoes	13	8
Poached Hen Egg and Grits Comte Cheese, Mashed English Peas, Parsley Almond Coulis	12	8

Seas, Rivers and Oceans	Reg	Half
Cod 2 Ways Salted Codand Poached Egg, Fresh Cod and Spanish Chorizo, Argan Oil and Xeres Vinegar	29	16
Diver Scallops Lentils, Octopus, Smoked Duck Wing, Morcella, Piquillo Pepper	29	16
Halibut Forbidden rice Risotto, Manilla Clams, Parmesan Tuile	31	17
BBQ Frog Legs Biscuit, Celery Root Slaw, Charoset, Baked Beans	31	17




Fowl	Reg	Half
Chicken Poached, Summer Vegetable Salad, Porcini Quinoa with Roasted Passila	25	14
Duck 2 Ways Duck Breast and Confit leg, Shishito Pepper, Bergamot Miso Jus, Yuzu Glaze, Miso Lemon Curd Rabbit Tart Confit Leg, Sautéed Filet, Fig Compote with Vanilla, Summer Greens	29	16
Pigeon Mashed Peas, Foie Gras "torchon" and Shiso, Miso Broth	31	17
Meat	Reg	Half
Pork Composition Ham Hock with Cranberry Bean Salad, Cheeks with Tomatillo and Chipotle, Filet with Tripe Jus	28
Lamb Confit Shank, Meyers Lemon Marmalade, "boulangere", Spring Onions, Zuchini Flower Tempura	28
Sweetbreads Leeks Salad, Chanterelle Jus	25	14
Veal Rack Medallion, Basil Gnocchi Gratin, Fava Beans, Eggplant Fondue, Mustard Jus with lavender	31	17
Hanger Steak Served with Glazed Shallots, Wild Mushrooms, Salsify Puree, Jus	25	14
Rabbit Tart Confit Leg, Sautéed Filet, Fig Compote with Vanilla, Summer Greens	27	15
Cote de Boeuf (serves 2) Rib Eye Steak for Two – 28 oz (Medium Rare suggested), Sides of Anchovy Butter, Macaroni Gratin with Bone Marrow, Seasoned Mushrooms	68

From the Garden
Bistro K House Salad	$8.00
Soup of the Day	$8.00
Cheese Cart with all the Condiments	$9.00

Whenever possible we use organic produce from our local markets.

Overtures (Cold)