APPETIZERS
| COLD | | Select California Estate Osetra Tsar Nicoulai, San Francisco, per oz | 95 | | West Coast oysters on the 1/2 shell, yuzu mignonette, smoked cocktail sauce | 18 | | Kona Kampachi, Tsar Nicoulai caviar, smoked trout roe, Buddha's hand | 18 | | Conrado Farms Beets fresh & pickled, goat cheese "tart", shaved pistachio | 17 | | Zuckerman's Asparagus, buffalo mozzarella, bottarga, XO tonic vinegar | 16 |
| | HOT | | Black Pepper & Parmesan Soufflé, uni & Dungeness crab fondue | 19 | | Camembert Cheese Fondue, duck fat fingerling potatoes, black truffle | 15 | | Davenport Abalone, tamari chili glaze, "slow" egg, crispy chicken skin | 24 | | Maine Lobster Consomme, lobster dumplings, parsnip flowers | 19 |
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DINNER
| Hawaiian Big Eye Tuna | 38 | | Brussels spouts, celery root mousseline, espellette pepper | | Scottish Ocean Cod | 38 | | morel mushroom, ramps, sweet onion flan | | Pressed Petaluma Chicken | 34 | | goat cheese ravioli, crispy artichoke, sunchoke soubise | | Local raised Lamb Loin | 42 | | stinging nettle gnocchi, roast cipolini, braised lamb shank | | South Texas Antelope | 46 | | toasted hazelnut, savory meatballs, Cabernet onion jam | | Hay Smoked Ribeye | 44 | | portobello mushroom "arancini", Meyer lemon, broccolini |
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DESSERTS
| "Juan Valdez" | 12 | | espresso mousse, milk ice cream, chocolate "grounds", devils food cake chicory pavlova | | Don't Call it a Donut | 12 | | warm beignets filled with roasted white chocolate, dark chocolate ganache & "creme brulee" | | Baked California | 12 | | orange creamsicle sorbet & praline ice cream,ginger-lemon shortbread, orange caramel | | Ricotta Cheese Souffle | 12 | Meyer lemon anglaise
please allow 15 minutes | | Tea Forte | | | Formosa Oolong, English Breakfast, Earl Grey, Sencha, Chamomile Tisane, Citrus Mint Tisane | | The Plumed Horse proudly serves Illy coffee and espresso | |
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TASTING
| Chef's Spring Tasting Menu $145, Wine Pairing $98 | Llightly Smoked Scottish Ocean Trout
California Caviar,petite herbs, farm egg salad
NV Canard-Duchene Brut Rose, Ludes, France
| Maine Lobster
Zuckerman's asparagus, yuzu pickled Chanterelle mushrooms
2011 Plumed Blanc, Arroyo Seco
| Alaskan Halibut
braised pork belly, heirloom spinach, orech, pickled red onion
2010 Testarossa "Doctor's Vineyard" Santa Lucia
| Colorado Bison
Coachella valley corn chow chow, shishito peppers, popped sorghum
2009 Patland "Meritage", Stagecoach Vineyard, Napa Valley
| Variations of Strawberry
shattered mousse, roasted strawberry, rhubarb soup
2007 Chateau Grand Jauga Sauternes, Bordeaux
| Valrhona Chocolate Mousse
port gelee, whipped creme fraiche
2008 Niepoort "LBV" Porto, Portugal
| | CHEFS VEGETARIAN & PESCETARIAN TASTING MENUS AVAILABLE NIGHTLY UPON REQUEST |
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