GRANITA DINNER
Chef Lee Hefter
APPETIZERS
Spring asparagus soup with dungeness crab, lobster infused olive oil and crispy parsnips
12.00
Fresh Portuguese sardines "escabeche" with pickled shallots and bean salad Nicoise
12.00
Sashimi style tuna with preserved lemon, olive tapenade and artichoke chips
14.00
Saut�ed Maine skate with roasted eggplant, herb salad and marinated Chino tomatoes
11.00
Crispy "tempura" soft shell crab with pickled ginger vinaigrette and kaiware radicchio salad
14.00
Saut�ed Maine lobster cakes with mango vinaigrette and shaved fennel pepper salad
16.00
House smoked sturgeon on horseradish blini with creme fraiche
14.00
( with Osetra caviar )
Crispy potato galette with house smoked salmon, dill cream and salmon caviar
14.00
Frisee and arugula salad with Roquefort, sweet beans, roasted peppers and toasted walnuts
9.50
Chino Farms tomato salad with saut�ed goat cheese, basil olive oil and aged balsamic vinaigrette
14.00
Marinated Japanese hamachi with wakame cucumber salad, wasabi, ponzu and spicy tartare
16.00
Saut�ed foie gras with nectarine dried cherry chutney, arugula and port wine glaze
15.00
Chopped Chino Ranch vegetable salad with shaved Parmesan and balsamic vinaigrette
11.00
Caesar salad with marinated cherry tomatoes, olive baked bruschetta and ricotta salata
11.00
PASTAS
Artichoke and goat cheese tortelloni with seared artichokes and white truffle essence
16.00
Spinach risotto with Oregon porcini mushrooms, roasted spring onions and porcini broth
18.50
Pad-Thai noodles with grilled shrimp, pea shoots, cilantro, basil and coconut curry
18.50
Fettuccine with Maine Lobster, mussels, shrimp, garlic, chili, olives and marinated tomatoes
18.50
Angel hair with spring wild mushrooms, Italian parsley and shaved Parmesan
15.00
FROM OUR WOOD BURNING OVEN
Pizza with homemade lamb chorizo, roasted eggplant, goat cheese and caramelized fennel
13.00
Pizza with peppered shrimp, leeks, marinated tomatoes, four cheeses and sweet basil
13.50
Calzone with grilled vegetables, spinach, roasted garlic and shiitake mushrooms
13.50
Pizza with spicy chicken, caramelized corn, sweet red onions, roasted peppers and cilantro
12.50
Pizza with prosciutto di Parma, sun dried tomatoes, leeks, thyme and goat cheese
14.00
Pizza with Todd's homemade pepperoni, olives, artichokes, spring onions and Parmesan
13.50
MAIN COURSES
Saut�ed French rouget with basil potatoes, truffled tomatoes, lobster nage and herb salad
26.00
Big-eye tuna grilled rare with horseradish potatoes, armagnac and green peppercorns
26.00
Saut�ed Alaskan halibut with sugar sweet corn, clams, crawfish, roasted garlic and thyme
26.00
Roasted Maine monkfish with seafood ravioli, spring vegetables, rouille and bouillabaisse broth
24.00
Saut�ed wild striped bass with braised leeks, marinated tomatoes and artichokes "Barigoule"
24.00
Roasted Atlantic salmon with spring celery root gratin and Italian parsley nage
22.50
Grilled Hawaiian swordfish "a la Provencal" with grilled fennel, zucchini and olives
26.00
Pan-roasted black bass with coriander pepper crust, carrot puree and citrus fennel sauce
26.00
Grilled free range chicken with potato puree, wild mushrooms, spring onions and asparagus
22.00
Roasted Cantonese duck with Bing cherries, ginger, star anise and "chow fun" noodle salad
24.00
Roasted Sonoma lamb with goat cheese polenta, Chino vegetable ratatouille and rosemary
24.50
Dry-aged New York Steak wit gremolata potatoes, whole roasted shallots and balsamic
28.00
Braised Sonoma rabbit with pappardelle pasta, pancetta, sweet peas, garlic and chanterelles
22.00
Split
2.00
June 22 1996 Menu
7/96
