COMPOUND CLASSICS |
Sweetbreads & Foie Gras
Cepes, Cayenne and Spanish Sherry
|
18
|
Treviso & Endive Salad
Spanish Onion, Cabrales Cheese and Walnut Oil
|
13
|
Tuna Tartare topped with Osetra Caviar
and Preserved Lemon
|
16
|
FIRST COURSES |
Made to Order Spring Pea Soup
Morel Gnocchi and Shaved Parmesan Reggiano
|
13
|
Pan Roasted Sea Scallop Salad
Endives, Braeburn Apples and Frissee
Apple Butter and Smoked Bacon Lardons
|
17
|
Spring Green and White Asparagus
Piquillo Pepper and Blue Crab
Champagne-Shallot Vinaigrette
|
18
|
Forever Braised Fresh Bacon
Lacquered with Rhubarb Marmalade
Sweet Potato Fries
|
16
|
Smoked Paprika Grilled Baby Octopus Salad
Mizuna, Green Olives, Spring Onions, Baby Potatoes and Thyme Tangerine Dressing
|
15
|
Grilled All Natural Iowa Rabbit Leg
Pearl Cous Cous with Bing Cherry and Pecans
Wild Watercress
|
16
|
Roasted Beet and Tangerine Salad
Herbed Spanish Goat Cheese, Mizuna and Wild Cress
Extra Virgin Olive Oil Chives
|
14
|
Organic Butter Lettuce and Beet Salad
Champagne Vinaigrette
|
13
|
COMPOUND COCKTAILS |
Prickly Pear Margarita
Herradura Silver Tequila,Cointreau, Fresh Sour Mix and Prickly Pear
|
12
|
Candy Apple Martini
Grey Goose Vodka Apple Liquer, Chambord Fresh Lime and Lemon Juice
$5.00 per person for continuous Hildon mineral water service
$5.00 split plate charge on any entree
20% gratuity will be included on parties of 6 or more
|
13
|
Butter Lettuce and Tomato Salad
Champagne Vinaigrette
|
7
|
LUNCH FIRST COURSES |
Roasted Kabocha Squash Soup
Brussells Sprout Leaves and Unfiltered Apple Cider
|
9
|
Salad of Endives & Tart Apples tossed with Blue Cheese and Walnut Oil
|
8
|
SALADS & SANDWICHES |
Jumbo Crab and Lobster Salad
Mango, Red Onion & Butter Lettuce with Tangerine Vinaigrette
|
20
|
Stacked Salad
Romaine, Tomato, Ham, Blue Cheese and Hard Cooked Taos Eggs
Avocado Ranch Dressing
With Buttermilk Roasted Breast of Free Range Chicken 16
|
12
|
Forever Braised Beef Short Rib
Horseradish-Potato Puree
Herb Salad and Fried Garlic
|
15
|
Compound Pastrami Sandwich
Our Own Cured, Roasted and Smoked Pastrami Corn Rye Bread and Beer-Braised Sweet Onions Horseradish-Mustard Mayonnaise Chips & Half Sour Pickle
|
15
|
The Compound Burger
Avocado, Tomato, Griddled Bulb Onions and Aioli with Parmesan-Parsley Fries
|
12
|
Available with Roasted Poblanos and White Cheddar Cheese
|
13
|
MAIN COURSES |
Chicken Schnitzel
Capers, Parsley, Lemon and Sautéed Spinach
|
16
|
Steak Frites
Grilled Hanger Steak House Made Shoestring Fries Sautéed Greens and Béarnaise Sauce
|
17
|
Free Form Ricotta Raviolis
Brussel Sprouts, Leek, Kabocha and Yam Rapini and Tallegio Cream
|
15
|
Alaskan Cod
Baby Lentils Braised with Ham Hock and Root Vegetables
|
16
|
Shrimp and Grits
Organic Stone Ground White Grits Roasted Rajas, Garlic and Extra Virgin Olive Oil
|
17
|
COMPOUND DESSERTS |
Liquid Chocolate Cake
Creme Caramel, Cacao Nib Tuile Sauternes Glazed Apricot, Cherry Coulis
(Please allow at least 10 minutes while cake is cooked to order) Blandya's 10 Year Old Malmsey 10
|
10
|
Strawberry Shortcake
Cream Biscuit, Vanilla Anglaise Chantilly Cream, Strawberry Sauce
Domaine de Coyeaux 2003 Muscat Beaumes de Venise 11
|
9
|
Lemon Mousse Budino
Chilled Rhubarb Soup with Gruet Brut Fresh Strawberries, Toasted Almonds
Gruet Brut NV New Mexico 10
|
9
|
Brown Sugar Hazelnut Meringue
Espresso Sorbet, Vanilla Ice Cream Butterscotch Bananas, Chocolate Sauce
Bodegas Toro Albalá 1971 Pedro Ximenez 18
|
9
|
Blackberry-Rhubarb Crumble
Honey Pecan Granola Streusel Buttermilk-Orange Sherbet
Delamain Cognac Grande Champagne 25
|
8
|
Pineapple Sorbet
Cinnamon-Sugar Buauelos Tropical Fruit with Passionfruit Caramel Candied Coconut
Anslemi I Capitelli 2003 Passito Bianco 15
|
8
|
Cookie Plate
Carrot Cake Cookies with Cream Cheese Frosting Bittersweet Brownie Blueberry Tartlet Lemon Poppy Shortbread
Glass of Milk 3
|
7
|
| Note: Menu items and
prices are subject to change at any time. |
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