RDM Dinner Menu-Final

Document Sample
RDM Dinner Menu-Final Powered By Docstoc

              first impressions                     mosaics (small plates)

Spicy Sesame Crusted Ahi Tuna 10                    Vegetable Series One 5
Pineapple Salsa, Tamarind BBQ Kimchee               Pressed Grilled Vegetable Tapestry,
                                                    Smoked Mozzarella, Tapenade Vinaigrette
King Crab “Cobb Salad” Sushi Style 12
Littlefield Greens, Sriracha Ginger Lime Dressing   Vegetable Series Two 5
                                                    Asian Vegetable Rolls, Ponzu Sauce
Pacific Rim “Fish and Chips” 10                     Tempura Haricot Vert
Crispy Spicy Salmon Cake, Lotus Chips
Asian Guacamole, Malted Sake Vinegar                Vegetables Series Three 5
                                                    Asparagus Francaise
Shrimp, Prosciutto and Melon 12                     White Truffle Aioli
Pan Seared Prosciutto Wrapped Shrimp
Melon Sorbet, Lemon Basil Pesto                     Champagne Poached Oysters 7
                                                    Lobster and Brie Frittata
Crispy Calamari Fantasia 9                          Caviar Dollop
Dusted with Chick Pea Flour, Harissa Gastrique
Lemon Pepper Yogurt                                 Pan Seared Squid Chiffonade 6
                                                    Gingered Herb Pistou, Tobiko Sprinkle
Lobster Bisque, Latin Style 10
Essence of Ginger, Lime, Coconut and Jalapeno       Ice Cold Wild Caught Shrimp 5
                                                    Mojito Shooter, Spicy Island Cocktail Salsa
Pan Seared Rougie Foie Gras 16
Vanilla Poached Pear, Walnut Crostini               Verrine 7
Root Beer Gastrique, Cherry Compote                 Smoked Salmon, Coriander Tomatoes,
                                                    Celeriac Puree, Served in a Glass Jar
Carpaccio of Beef 11
Balsamic Truffle Oil, Crispy Capers                 Duck Confit Firecrackers 6
Reggiano Shards, Baby Arugula                       Spicy Hoisin Ginger Sauce, Pea Shoot Salad
Roasted Baby Beet Salad 9                           Housemade Charcuterie, Fritz Style 7
Mâche, Nettle Meadow “Kunik” Gratin, Brioche        Duck Prosciutto, Venison Salami
Toast, Toasted Walnut Shallot Vinaigrette           Fennel Orange Sauce, Mustard Pickles

Maura’s Salad 14                                    Simply Organic Greens 4
Littlefield Organic Greens, Moroccan Seared         Herbed Minus 8 Vinaigrette
Quail, Spicy Almonds, AJ’s Indu Vinaigrette
                                                    Choose Any Three Mosaics Above 15
montage - main plate                       discovery menu

Miso Glazed Pacific Salmon 24/15           Must be ordered by entire table - 89 pp
French Pressed Lemongrass Broth
Tofu and Haricot Vert Tempura              Amuse
                                           King Crab Martini
Pan Caramelized Diver Scallops 26/16       Asian Guacamole, Lotus Chips
Pignoli Gremolata
Artichoke Eggplant Ravioli                 First
                                           Champagne Poached Oysters
Steamed Maine Lobster mp                   Lobster and Brie Frittata
Preparation of the Night                   Caviar Dollop

Crispy Skin Golden Trout 19                Second
Vanilla Parsnip Sauce, Grilled Peach       Asparagus
Spinach Pappardelle                        Cappuccino of Asparagus, White Truffle Froth
                                           Parmesan Swizzle Stick
Pan Seared Sea Bass Fillet 30/18
Vintage Port Sauce                         Third
Wild Mushroom Leek Risotto                 Pan Roasted Foie Stuffed Quail
                                           Strawberry Fig Glaze
"Triple Sear" Sliced Strip Steak 30/18
Rock Salt, Aged Sake, Shoyu Sauce          Intermezzo
Scallion Pancake                           Green Apple Celeriac

Char Roasted Bone In Filet of Beef 30/18   Main
Horseradish Mustard Crust, Sumac Onions    Charmoula Crusted Rack of Lamb
Golden Potato Puree                        Tomato Jam, Natural Jus
                                           Fregola Sarda
Charmoula Crusted Rack of Lamb 30/18
Tomato Jam, Natural Jus                    Or
Fregola Sarda
                                           Pan Seared Sea Bass Fillet
Grilled Niman Ranch Pork Porterhouse 24    Vintage Port Sauce
Apple Pepper Jelly Glaze                   Wild Mushroom Leek Risotto
Olive Oil Rosemary Roasted Potato
Espresso Seared Breast of Duck 30/18       Warm Burst of Camembert, Poached Pear
Lavender Honey Glace                       Organic Greens, Herb Vinaigrette
Farro Pilaf
Herb Roast Frenched Breast of Chicken 16   Fresh Berries, Grand Marnier Sabayon
Meyer Lemon Shallot Sauce                  Chocolate Tuille
Fennel Potato Hash

Shared By: