Tuesday-Friday open at 5:30pm
Saturday open at 6:00pm
The Brasserie offers special 5-course prix fix menus Tuesday through Saturday along with our a la carte choices.
Reservations to the Brasserie are always encouraged and can be made by calling 858.450.9557
Tsar Nicoulai Osetra Caviar, Caspian Sea 139.
One Ounce Served with Traditional Garnitures
Yellowfin Tuna Tartare 15.
Lemon, Capers, Crème Fraiche and Fresh Herbs
Organic Butternut Squash Ravioli 16.
Sage, Wild Mushrooms, Beurre Noisette, Red Wine Sauce and Parmigiano-Reggiano
Pan Seared Hudson Valley Duck Foie Gras 25.
Toasted Brioche, Seared Golden Apple, Caramelized Pistachio Nuts and Port Glaze
Honey Soy Cured Hamachi 18.
Daikon Sprouts, Avocado, Sesame Crème and Ginger Vinaigrette
Lightly Smoked Wild King Salmon Blini 18.
Braised Leeks, Yukon Gold Potato, American Sturgeon Caviar and Horseradish Crème
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Organic Heirloom Tomato Salad 14.
Frisee, Arugula, Herb Crescenza Cheese and Basil Vinaigrette
Organic Comice Pear Salad 12.
Belgian Endive, Frisee and Arugula with Sherry Vinaigrette
Candied Walnuts and Stilton Cheese
Grilled Lamb Salad 17.
Spinach, Warm Pommery Mustard Dressing and Feta Cheese
Tropical Maine Lobster Salad 22.
Mango, Red Onion, Chive, Micro Greens and Cranberry Gastrique
Organic Field Lettuces 8.
Extra Virgin Olive Oil and Chianti Vinaigrette
Idian Spiced Maine Diver Scallop Salad 16.
Fennel, Green Apple, Medjool Date Chutney and Lime Vinaigrette
Organic Butternut Squash Soup Cup 7. Bowl 12.
Organic Wild Mushrooms, Truffle Flan and Pumpkin Seed Oil
Grilled Yellowfin Tuna 36.
Asparagus, Haricot Verts, Carrot Purèe and
Truffle Vinaigrette
Pan Roasted Wild King Salmon 38.
Charred Cauliflower, French Green Lentils and Red Wine Sauce
Grilled Maine Diver Scallops 38.
Organic Corn, Potato Purèe and Ragoût
of Tomato and Maine Lobster
Braised Certified Angus Beef ® Short Rib 34.
Wild Mushroom Ragoût, Spinach and Yukon Gold Potato Confit
Two Preparations of Duck
Confit of the Leg and Grilled Breast 34.
Roasted Turnip, Sweet Potato Purée, Balsamic Vinegar-Orange Sauce
Provencal Herb Crusted Colorado Lamb 44.
Spinach, Golden Raisins, Porcini Mushrooms, Sweet Garilc and Potato Purée
Brioche Stuffed Farm Raised Quail 38.
Swiss Chard, Turnips, Carrots, Fingerling Potato and Madeira Sauce
Pan Roasted Pheasant 36.
Wild Mushroom Truffle Risotto, Fois Gras, Swiss Chard, Madeira Sauce
Black Pepper Roasted Cervena Venison 45.
Swiss Chard, Celery Root Purée and Red Port Cherry Sauce
Grilled Certified Angus Beef ® Filet Mignon 45.
Roasted Shallot Fondue, Potato Gratin and Bordelaise Sauce
*seasonal tasting menu available upon request*
(updated 10/14//08)
Menu Changes Regularly
David Gallardo, Executive Chef
Steve Barr, General Manager
Gary Parker, Proprietor