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  • Dinner Menu 20110726

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    spencertws
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    The document appears to be a menu for a restaurant serving small plates and larger format dishes from various cuisines. It lists various appetizers, salads, entrees and main dishes with brief descriptions of their ingredients. Dishes include cold appetizers like beef tartare and green papaya salad, hot appetizers like roasted brassicas and soft shell crab, along with larger mains like Alaskan halibut, pintade farmer and wagyu beef served with various sauces and sides. It also offers some large format specials like braised wagyu beef brisket and heritage pork belly cooked for long periods with specific ingredients.

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    The document appears to be a menu for a restaurant serving small plates and larger format dishes from various cuisines. It lists various appetizers, salads, entrees and main dishes with brief descriptions of their ingredients. Dishes include cold appetizers like beef tartare and green papaya salad, hot appetizers like roasted brassicas and soft shell crab, along with larger mains like Alaskan halibut, pintade farmer and wagyu beef served with various sauces and sides. It also offers some large format specials like braised wagyu beef brisket and heritage pork belly cooked for long periods with specific ingredients.

    Copyright:

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    Download as PDF, TXT or read online from Scribd
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    17 views1 page

    Dinner Menu 20110726

    Uploaded by

    spencertws
    The document appears to be a menu for a restaurant serving small plates and larger format dishes from various cuisines. It lists various appetizers, salads, entrees and main dishes with brief descriptions of their ingredients. Dishes include cold appetizers like beef tartare and green papaya salad, hot appetizers like roasted brassicas and soft shell crab, along with larger mains like Alaskan halibut, pintade farmer and wagyu beef served with various sauces and sides. It also offers some large format specials like braised wagyu beef brisket and heritage pork belly cooked for long periods with specific ingredients.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
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    of 1

    re

    COLD
    SOFT RICE PAPER / rock shrimp, jackfruit, black garlic, bean sprouts, green chili 16 BEEF TARTARE / water lettuce, water chestnut, nuoc leo, chlorophyll, peanuts 15 FOIE GRAS / mousse, tete de cochon, beets, green strawberries, chicory, croissant 21 GREEN PAPAYA / pickled roots, crispy taro, tree nuts, nuoc cham 9 ARTICHOKES / en barigoule, green apple, green mango, green tea, tofu skin 15 OCEAN TROUT / cured with sugar cane, grapefruit, trout roe, burnt chili 16 SUMMER LEGUMES AND ROOTS / raw & roasted, virgin walnut, bayonne ham, rhubarb 15

    HOT
    ROASTED BRASSICAS / chinese sausage, smoked date, fresh beans, aromatic vegetable broth 17 HEIRLOOM RICE PORRIDGE / egg yolk, hazelnuts, ginseng, echire butter 17 *add SANTA BARBARA RED UNI 10 (suppl.) SOFT SHELL CRAB / turmeric, beer, chili, garlic, bibb lettuce 23 CHARRED FRISEE / crispy pork neck, kelleys egg, rose marmalade, dried banana 17 SWORD FIN SQUID / onion soubise, young carrots, salted black bean, elderflower 21 ALASKAN HALIBUT / celtuce, kaffir lime, lettuce butter, vegetable stems 31 PINTADE FERMIER / slow-cooked in caramel, cinnamon, mustard lettuce, coriander, crispy onion roots 19 DUCK / caramelized endive, banana, toasted grains, brown butter, chinese five spice 26 LAMB BELLY / hoisin, hibiscus-onion, salsify, sunflower seeds, lady apple 24 PORK / caramelized black vinegar, goji berry, spring onion, dried almond 22 WAGYU BEEF / creme fraiche, garlic chive, cashews, lovage, charred cucumber 37

    LARGE FORMAT IMPERIAL WAGYU BEEF BRISKET /


    braised for 36 hrs with palm sugar & fish sauce [mp]

    HERITAGE PORK BELLY /


    glazed with vinegar & malted barley [mp]

    SMALL PLATES

    PORK RILLETTE / crispy chicken skin, lychee, clove, pistachio, spicy herbs 11 CHICKEN DUMPLINGS / caramelized sugar, pork fat, lemongrass, confitures 9 CRISPY SPRING ROLLS / dungeness crab, lime, pea pods, fines herbes, chili 15 BRUSSELS SPROUTS / caramelized shallots, fish sauce, vermouth 9 CHINESE LION PEPPERS / almond skins, honey, soy, violet basil, dates 9

    * 20% gratuity may be added to parties of 7 or more *

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