2941 Restaurant - Lunch
(this menu is subject to change daily)

Appetizers

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VEAL SWEETBREADS
polenta, ramps, wild mushrooms  17

SUMMER VEGETABLE SALAD
herb salad, artichoke vinaigrette, asparagus16

2941 TUNA CAESAR
Nueske’s bacon, romaine salad, peppers  18

LIGHTLY SMOKED SALMON RILLETTE
cucumber, pomme gauffrette, tarragon sabayon   17

MOZZARELLA DI BUFALA
tomato, basil, arugula  16

Main Courses

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TURKEY CLUB SANDWICH
ham, tomato, lettuce, bacon, cheese  15

COBB SALAD
tomato, avocado, grilled chicken, egg, bacon, mustard vinaigrette 17

GOAT CHEESE RISOTTO
fine herbs, cherry tomatoes, arugula   17

ROASTED LAMB PITA *
tzatziki, fennel, cucumber, kumquat 18

GRILLED CHICKEN CHIANG MAI
Thai basil, home made yellow curry, wonton noodles  23

VEAL SCALLOPINI
broccoli rabe, lemon butter, capers  24

SKIRT STEAK *
poblano, cilantro vinaigrette, red onion, yellow corn tortilla  19

PAN SEARED HALIBUT
anise mussel broth, fava beans  26

Dessert & Cheese Selection
suggested wine pairings

DELICE DE FROMAGE
fromage blanc mousse, boreal blueberry gastrique, graham cracker ice cream
Moscato d’ Asti  - Elio Perrone, Sourgal, Piedmont, Italy 2007  10

LILLYPILLY APRICOT CONFIT
semolina ice cream, brown butter financier, semillon jelly
Lillypilly, Noble Blend, Riverina, Australia 2006   11

CHOCOLATE FLOURLESS BISCUIT
mint chocolate chip ice cream, sable breton, westmoreland sweet cherries
Grenache Noir  - Mas de Amiel, Maury, France 2006 12

SOUR CHERRY-PISTACHIO SABAYON
local cherry compote, pistachio sablé, belgium kriek sorbet
Tokaji Aszu  –  Poijzanos, 5 Puttonyos, Hungary 1999    18

WESTMORELAND RASPBERRY PAIN DE GÊNES
verbena tea ice cream, raspberry crémeux, cardamom meringue
Sauternes  –  Château Filhot, Grand Cru, Bordeaux, France 2001    12

CHOCOLATE QUARTET
Jivara tartelette, Guayaquil moelleux, Caraïbe crémeux, Tanzanie frozen truffle
Dulce Monastrell – Olivares, Jumilla, Spain 2004   10

HOME MADE ICE CREAMS & SORBETS
bourbon vanilla bean, white chocolate-rose, Guanaja chocolate ice cream
Sherry  –  Pedro Ximenex, Bodega  Alvear, Solera 1927  10
raspberry-lychee, melon, strawberry sorbet

all desserts above are ten dollars

ARTISAN CHEESES
Provencal lavender honey and toasted fruit bread
Charollais, France, raw goat cheese, aged 90 days, perfect balance of saltiness, acidity and sweetness
Amanteigado, Portuguese, raw sheep, delectably creamy
Castelmagno, Italy, raw cow milk
Abbaye de Citeaux, Burgundy, France, raw cow’s milk, washed rind, cave aged
La Peral, Spanish blue cheese, pasteurized cow
Sommelier’s selection of three two ounce wine pairings  15

seventeen dollars

Pastry Chef Anthony Chavez

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