2941 Restaurant - Dinner
(Menu from 7/26/10 - this is subject to change daily)

A la Carte

Appetizers

TOMATO & MOZZARELLA, basil, cherry wood aged balsamic vinegar, manchego cheese panini  12

DOZEN VEGETABLES & HERBS SALAD, crispy potato, sugar snap peas, saffron shallot confit  12

TUNA TARTARE, spicy mayonnaise, apricot-peach gelée, zucchini 18

BLUE CRAB RISOTTO, goat cheese, grape tomato, candied lemon, basil  16

HAND MADE SPAGHETTI, octopus, piquillo pepper, chorizo  17

HUDSON VALLEY FOIE GRAS DUO, roasted peach, praline brioche, lemon verbena 19

Main Courses

COLUMBIA RIVER STURGEON, smoked potato, cauliflower, summer truffle, beet sauce   32

KING SALMON, almond gnocchi, tomatillo, red pepper nage  34

ALASKAN HALIBUT, green asparagus, avocado, cherry tomato gazpacho, herb oil  36

ROASTED DUCK BREAST, bing cherries, romano beans, Vidalia onion  34

VIRGINIA DRY AGED RIB EYE, pattypan squash petit farci, almond-potato croquette, tomato coulis  46

PORCELET, crispy leg confit, roasted loin, chanterelles, fava beans, mitsuba broth  39

Desserts
suggested wine pairings

CHOCOLATE MINT ENTREMET   11
Valrhona chocolate crémeux, red raspberry marmalade, chocolate mint from 2941’s garden
Silvano Garćia, Dulce Monastrell, Jumilla, Spain (2008) 16

SICILIAN PISTACHIO TARTE SOUFFLÉ   10
 roasted sweet cherries, pistachio sablé, Belgian kriek beer sorbet
Le Rocche, ‘Adesso’, Cagnina di Romagna, Italy (2009)10

CÔTEAUX DU LAYON GLAZED APRICOT   10
Semolina moëlleux, rosemary crème anglaise, caramelized puff pastry
Domaine de la Bergerie, ‘Clos de la Girardiere’, Côteaux du Layon-Rablay (2008) 10

MAKERS MARK WHISKY BABA  10
Brioche soaked in Maker’s Mark Bourbon, Tahitian vanilla cream, caramelized peach, maple pecans
Felsina, ‘Bernardenga’, Vin Santo, Tuscany, Italy (2000) 18

DUKE BLUEBERRY PARFAIT   10
blueberry-yogurt panna cotta, lemon thyme crémeux, wildflower honey croutons
Domaine de la Bergerie, ‘Clos de la Girardiere’, Côteaux du Layon-Rablay (2008)  10

MANJARI CHOCOLATE TRUFFLE   11
black raspberry compote, cocoa shortbread, Madagascar vanilla gelato
Silvano Garćia, Dulce Monastrell, Jumilla, Spain (2008) 16

QUARTET OF SEASONAL SORBETS   9
blueberry, white peach, apricot-passion and raspberry-litchi
Elio Perrone, ‘Bigaro’, Piedmont, Italy (2009) 10

 

ARTISAN CHEESES
served with wildflower honeycomb and toasted fruit bread

3 Pieces $15
5 Pieces $20
Sommelier’s selection of three two ounce wine pairings   $20

Brebirousse d' Argental, France, Rhône-Alpes,
pasteurized sheep’s milk

Leonora, Spain, Castilla y León,
pasteurized goat’s milk, aged one month

Scharfe Maxx, Switzerland, Thurgau,
raw cow’s milk, aged six months

Green Hill, Georgia, Sweet Grass Dairy Farm,
pasteurized cow’s milk

Valdeon, Spain, Castilla y León,
pasteurized goat’s and sheep’s milk

Pastry Chef Anthony Chavez

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