TASTE OF THE COAST FIRST COURSE EARTH


TASTE OF THE COAST FIRST COURSE EARTHbelmondcdn.azureedge.net/pdfs/ele_dining_dinner_menu.pdfSEARED AHI TUNA 19. Heirloom tomatoes, Blue Lake beans as...

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TASTE OF THE COAST







MARKET OYSTERS



HAWAIIAN KAMPACHI SASHIMI







CELERIAC AND APPLE SOUP



CHICKEN LIVER MOUSSE



SIGNATURE CAESAR SALAD



GRILLED OCTOPUS



ORGANIC KALE SALAD



CURLY ENDIVE SALAD







WILD KING SALMON



ALASKAN HALIBUT



DAY BOAT SCALLOPS



KING CRAB LEG







ARTISAN GARGANELLI PASTA



BLACK QUINOA RISOTTO



GRILLED FARMER’S MARKET VEGETABLES



ROASTED ORGANIC CHICKEN



DUCK BREAST



BRAISED LAMB SHANK

| Beluga lentils, roasted carrots, gremolata, pomegranate essence  38



WAGYU FLAT IRON STEAK

| Sweet potato, shishito peppers, onion crumbs, scallion espuma  56



BEEF TENDERLOIN 8 oz.







HEIRLOOM TOMATO



MUSHROOMS



CRISPY BRUSSELS SPROUTS

| Bacon dashi, scallions  10



YUKON GOLD MASHED POTATO

| Crème fraîche, chives  10

| Cucumber mignonette  24 | Lime caviar, celery, black olive, pineapple vinaigrette, sumac  20

STARTERS

| Shiitake, cashews  16 | Braised bacon, house mustard, epi bread  19 | Gem lettuce, croutons, poached quail egg, shaved Parmesan, boquerones  16 | Bacon dashi, grilled leek aioli, sea asparagus, miso flakes, smoked soy  22 | Burrata cheese, crushed pine nuts, local strawberries, aged balsamic  18 | Candied bacon, pepitas, soft-boiled egg, pepato cheese, chives, tangerine vinaigrette  17

OCEAN

| Roasted butternut squash,Brussels sprouts, yuzu orange sauce  31 | Coconut broth, Thai chili, cauliflower, crushed peanuts, shiitake crisps, thai basil  38 | Tarragon English pea mash, chanterelle, bacon, burnt onions  38 | Lobster-chili broth, fresh herbs, grilled sushi rice cake  38

EARTH | Castroville artichokes, Bloomsdale spinach, lemon zest, ricotta salata  29 | Sunflower seeds, butternut squash, romanesco, roasted almond-mint lemon relish  29 | Sofrito, aged balsamic, California olive oil  26 | Rustichella farro, apple-bourbon raisin slaw, pea tendrils  36 | Gnocci, Brussels sprouts, eggplant, hazelnut, sherry jus  36

| Smoked mashed potatoes, chestnuts, fall vegetables, red wine essence  42

SIDES | Garden fresh herbs, extra virgin olive oil  10 | Organic farm egg, fresh herbs  12

Iconic Rosé Collection from Provence by the glass

2016 Château d’Esclans Whispering Angel  15

2015 Château d’Esclans Rock Angel 22

2014 Château d’Esclans Les Clans 45

EXECUTIVE CHEF

JOHAN DENIZOT