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

Tasting Menu
4 Course Prix Fixe, $58
6 Course Tasting Menu, $110
(wine pairings - $65)
4 Course Prix Fixe Menu
4 courses 58
ALASKAN SALMON
wild honey & citrus vinaigrette, haricots vert, fennel
***
CORN RAVIOLI
shrimp, maitake mushroom, curry
***
BEEF TERES MAJOR
smoked broccoli, pomme fondant, soubise sauce
or
GRILLED SWORDFISH
chimichuri, yellow corn, shiitake mushroom
***
SELECTION OF CHEESE $8 supp.
or
SELECTION OF DESSERT
6 Course Tasting Menu
Canapés
CANTALOUPE
lemongrass, ginger, almond milk
quail egg, truffle, pomme Paolo
***
YELLOWFIN DUO
kabob & carpaccio, summer truffle vinaigrette, lavender tonnato sauce
Bailly-Lapierre, Cremant de Bourgogne, Burgundy, France (N.V.)
***
LOBSTER RAVIOLI
sea urchin, shiitake mushroom
Rene Bouvier, ‘Le Clos’, Marsannay, Burgundy, France (2007)
***
NUNAVUT ARCTIC CHAR
chanterelle coulis, masa harina, yellow corn
The Ojai Vineyard, ‘Clos Pepe Vineyard’, Santa Rita Hills, California (2006)
***
SLOWLY COOKED SQUAB BREAST
foie gras polpettine, Swiss chard, consommé, summer truffle
Sant’Elena, ‘Ros di Rol’, Isonzo del Friuli, Italy (1997)
***
French lavender semifreddo
blueberry gelée, wildflower honey tuile
***
CHOCOLATE BOUCHON
Virginia blackberries, chocolate chantilly, Tanzanie chocolate ice cream
Tommasi, ‘Fiorato’, Recioto della Valpolicella, Veneto, Italy (2007)
6 courses $110 wine pairings $65
Chef Bertrand Chemel
Chef de Cuisine Kevin Takafuji
Sommelier Matthew Carroll
a gratuity of 19% will be added for parties of six or more


