2941 Restaurant - Dinner
(March 8, 2010 menu - this is subject to change daily)

A la Carte

Appetizers

RED BEET SALAD  12
bocconcini mozzarella, basil , thyme crostini

WILD MUSHROOM VELOUTÉ  14
Pan seared foie gras , fricassée of mushrooms

SCOTTISH SALMON TARTARE  17
cucumber carpaccio, yuzu aioli, wonton cracker

HICKORY SMOKED TUNA  18
fried shallots, red peppers, fingerling potato, celery

CRAB RAVIOLI  18
mascarpone, brown butter, cilantro, citrus

HUDSON VALLEY FOIE GRAS BALLOTINE  21
pear confit, caramelized brioche

Main Courses

SABLEFISH  32
scallop, grilled sepia, fiddlehead fern, cinnamon cap, wood ear, congee, anise

ALFONSINO  36
Honey glazed eggplant, endive, piment d’Espelette

SUZUKI  32
taro crust, green mango, mitsuba, kaffir lime,
toasted basmati broth

HAWAIIAN ESCOLAR  29
lightly grilled, lobster, epazote, mezcal raisins, burnt chile broth

ROASTED DUCK BREAST  35
quinoa-farro risotto, speck ham, Swiss chard, blood orange marmalade

ROASTED LAMB RACK  36
crispy & spicy panisse, baby turnips, natural jus

ECO FRIENDLY FARM ROSE VEAL 32
back trumpet mushroom, baby artichoke, basil, natural jus

Desserts
suggested wine pairings

CHOCOLATE SOUFFLÉ TART  11
navel orange cream, coffee ganache, salted caramel ice cream
Corvina Blend  -  Bertani, Recioto della Valpolicella, Veneto, Italy, 2006  14

CARAMELIZED GOLDEN PINEAPPLE  10
crème caramel, macadamia nuts, Thai basil buds, Peruvian lime sorbet
Muscat  -  Merryvale, Antigua, Napa Valley, California, NV  17

MANJARI CHOCOLATE CRÉMEUX   11
Moro blood orange, milk chocolate-hazelnut dacquoise, horchata ice cream
Piedro Ximinez  -  Bodegas Toro Albalá, Dón P.X., Grand Reserva, Jerez, Spain, 1982  14

BRIOCHE QUEENS PUDDING   10
lemon crème brûlée, rooibos tea meringue, rhubarb marmalade
Moscato d’Asti  -  Elio Perrone, Sourgal, Piedmont, Italy, 2009  13

MEYER LEMON PANNA COTTA  10
honey madeleine, Scottish shortbread, Earl Grey tea ice cream  
Moscato d’Asti  -  Elio Perrone, Sourgal, Piedmont, Italy, 2008  13

BAILEY’S IRISH CREAM MOUSSE GANACHE   12
caramel marmalade, Tahitian vanilla bean émulsion, chocolate arabesque
Piedro Ximinez  -  Bodegas Toro Albalá, Dón P.X., Grand Reserva, Jerez, Spain, 1982  14

QUARTET OF SEASONAL SORBETS   9
mandarin, lychee-rose, caramelized pineapple and grapefruit
Brachetto d’Aqui -Tosti, Peidmont, Italy, NV  10

ARTISAN CHEESES
served with wildflower honeycomb, toasted pear bread,
dried fruit - quince preserves

3 Pieces $14
5 Pieces $20
Sommelier’s selection of three two ounce wine pairings   $20

Selles sur cher, France, raw goat’s milk

Amanteigado, Portugal, raw ewe’s milk

Montboisse, Auvergne, France, pasteurized cow’s milk

Tarentaise, Vermont, Spring Brook Farm, raw cow’s milk

Blu di bufala, Italy, Bergamo, pasteurized buffalo’s milk

Pastry Chef Anthony Chavez

> Back to the Main Menu page