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Foodmenu - SBH Dinner Menu 03.26.11

The document describes the first course and main course options for a tasting menu at a restaurant. The first course includes several small plate options like soups, salads, and appetizers featuring seasonal vegetables, seafood and meats. The main course section lists over a dozen protein options ranging from fish and shellfish dishes to chicken, duck, rabbit, lamb and beef preparations. Many of the dishes highlight ingredients from local farms and purveyors and use classic cooking methods like roasting and sautéing with international influences from French, Italian, Asian and American cuisines.

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137 views2 pages

Foodmenu - SBH Dinner Menu 03.26.11

The document describes the first course and main course options for a tasting menu at a restaurant. The first course includes several small plate options like soups, salads, and appetizers featuring seasonal vegetables, seafood and meats. The main course section lists over a dozen protein options ranging from fish and shellfish dishes to chicken, duck, rabbit, lamb and beef preparations. Many of the dishes highlight ingredients from local farms and purveyors and use classic cooking methods like roasting and sautéing with international influences from French, Italian, Asian and American cuisines.

Uploaded by

marcusemccleary
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd

FIRST COURSE

CHINO FARMS SWEET ENGLISH PEA SOUP


CRISPY PROSCIUTTO, BLACK TRUMPET MUSHROOMS AND BABY ASPARAGUS

ASPARAGUS AND HEIRLOOM BEET SALAD


CREAMY YUZU-MISO VINAIGRETTE, PINK PEPPERCORNS AND UPLAND CRESS

ENDIVE AND SPRING VEGETABLE SALAD


MARINATED BABY ARTICHOKES, FAVA BEANS, ASPARAGUS, SNAP PEAS, SHAVED FENNEL, HARICOT VERT, FETA CHEESE, BLACK OLIVE OIL AND TOASTED PINE NUTS

SAUTED PORK TERRINE FROMAGE DE TTE


PORK HEAD CHEESE, SAUCE GRIBICHE AND MICRO MIX GREEN SALAD

CRISPY MAINE SWEET SHRIMP TEMPURA


ASIAN CABBAGE SALAD, MARINATED CUCUMBERS, PEA TENDRILS AND PICKLED GINGER VINAIGRETTE

SAUTED VEAL SWEETBREADS


ONION-MUSHROOM PASTILLA, MAITAKE MUSHROOMS, CONFIT BACON, SHERRY GASTRIQUE WITH ORANGE-KOHLRABI PURE

MARINATED JAPANESE HAMACHI AND TUNA SASHIMI


STICKY RICE, W ASABI, SOY-YUZU SAUCE AND PUMPKIN SEED OIL

ROASTED CHINO FARMS BEET LAYER CAKE


Warm Sauted Goat Cheese, Toasted Hazelnuts and Shallot Citrus Dressing

HOUSE SMOKED SALMON AND STURGEON WITH LEMON HERB BLINIS


DILL CRME FRACHE, CHIVES, SWEET ONIONS AND SALMON PEARLS

FRESH RICOTTA GNOCCHI WITH RAGOUT OF SONOMA LAMB


Pecorino Romano and Parsley

GARGANELLI PASTA WITH MAINE LOBSTER


Sauted Wild Arugula, Chili, Garlic and Basil

HAND-MADE SWEET PEA AND MASCARPONE AGNOLOTTI With French Black Truffles 41 ICED KUMAMOTO AND FANNY BAY OYSTERS
JAPANESE SEAWEED SALAD, GINGER-SHERRY MIGNONETTE AND COCKTAIL SAUCE WITH HORSERADISH

AMERICAN OR RUSSIAN IMPERIAL GOLD OSETRA CAVIAR (1 OZ)


TRADITIONAL GARNISH, TOASTED BRIOCHE AND LEMON HERB BLINIS

A 20% SERVICE CHARGE WILL BE ADDED TO ALL TASTINGS AND PARTIES OF 6 OR MORE

MAIN COURSE
CRISPY SCALE RHODE ISLAND AMADAI TILE FISH
LITTLENECK CLAMS SWEET SPRING ONIONS, CHRYSANTHEMUM PETALS, BUCKWHEAT GROATS AND SHUNGIKU CHRYSANTHEMUM COULIS

SEARED VIRGINIA STRIPED BASS


Crayfish, English Peas, Fava Beans, Pure of Parsnips and Red Wine Shellfish Reduction

SAUTED MAINE SKATE WING


Brown Butter Port-Ginger Reduction, Shiitake Mushrooms, Micro Greens and Puree of Jerusalem Artichokes

ROASTED FRENCH DOVER SOLE


Caramelized Cauliflower, Capers, Golden Raisins, Toasted Almonds, Puree of Cauliflower and Preserved Lemon Meunire

STEAMED WILD BLACK BASS HONG KONG STYLE


GARLIC, CHILI OIL, GINGER, BOK CHOY, BABY CARROTS, SHIITAKE MUSHROOMS, SNAP PEAS, JASMINE RICE OR BROWN RICE

PAN-ROASTED CHICKEN WITH BLACK TRUMPET MUSHROOMS


GOAT CHEESE AND YELLOW FINNISH POTATO PURE

CANTONESE STYLE ROASTED DUCK


GINGER, STAR ANISE, CHINESE 5-SPICE, BLOOD ORANGES,
AND STIR-FRIED LO MEIN NOODLES WITH SHIITAKE MUSHROOMS

BACON WRAPPED DEVILS GULCH RANCH RABBIT LEG


Brioche Stuffing, Sauted Asparagus, Baby Artichokes, Carrots, Ragout with Garganelli, Pure of Fennel and Natural Juice

PAN-ROASTED LIBERTY DUCK BREAST


Pancetta, Morel Mushrooms, Spring Ramps, Baby Asparagus Cipollini Onions, Rhubarb Compote

CARAMELIZED NATURAL VEAL CHOP


Sauted Escarole, Pine Nuts, Golden Raisins Celery-Apple Pure and Natural Jus

GRILLED LEG OF YOUNG SONOMA LAMB


Sauted Rapini, Garlic and Sundried Tomatoes, Yellow Turnip Pure and Natural Jus with Black Olives

SLOW BRAISED BEEF SHORT RIBS


Caramelized Shallots, Mustard, Thyme, Mushroom Ravioli and NATURAL BRAISING JUICE

GRILLED PRIME NEW YORK STEAK 8 OZ. SNAKE RIVER FARMS AMERICAN WAGYU NEW YORK
Baked Bone Marrow, Black Trumpet Mushrooms and Red Wine Bordelaise Sauce

PRIME CTE DE BOEUF GRILLED OVER CHARCOAL (FOR TWO)


BRAISED SWISS CHARD, YOUNG ONIONS, GREEN PEPPERCORN-ARMAGNAC SAUCE AND POMMES ALIGOT

SPICY BEEF GOULASH


SAUTED SPETZLE, PARSLEY, MARJORAM, AND PAPRIKA

VEAL WIENER SCHNITZEL


FINGERLING POTATO SALAD, MARINATED CUCUMBERS AND BABY MACHE

EXECUTIVE CHEF, LEE HEFTER

CHEF DE CUISINE, TETSU YAHAGI

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