LUNCH MENU wines by the glass zero ° | $5
Transcription
LUNCH MENU wines by the glass zero ° | $5
EXECUTIVE CHEF MICHAEL MINA'S DAVID VARLEY MODERN BISTRO SOMMELIER LU NCH JEFF LINDSAY-THORSEN Signature ITems To SHARE zero ° | $5 A H I T U N A TA R TA R E * CUCUMBER LIMEADE Scotch Bonnet Peppers, Pine Nuts, Seame Oil, Mint | $19 Cucumber, Thyme Simple Syrup, Lime P O M E G R A N AT E C O O L E R T O M AT O S O U P " F O N D U E " House Made Pomegranate Syrup, Lime, Basil Emmenthaler Grilled Cheese | $13 MUSHROOM TEMPURA Citrus Mousseline, Scallions | $12 salon cocktails | $12 D U C K FAT F R I E S Garlic, Rosemary, Sel Gris | $9 J O H N C . H O L G AT E TAY L O R S H E L L F I S H OY S T E R S * Belvedere, St. Germain, Aperol, Honey Syrup Ice Cold on the Half Shell, Red Wine Mignonette | $3 ea ABSINTHE MINDED Bulleit Rye, Campari, Pinot Noir Reduction, Lime, Absinthe Rinse LUNCH MENU N E W O L D FA S H I O N E D Four Roses, Pink Peppercorn Agave, Orange & Angostura Bitters $22 PER PERSON (P LEAS E C H O O S E O N E ITE M F R O M EAC H S E CTI O N) D O W N TO W N D O N K E Y Belvedere, Muddled Cucumber, Fresh Ginger, Lime APPETIZERS PIMM'S 74 House-made "Pimm's No. 3", Ginger Beer "WALDORF SALAD" Shaved Fennel, Toasted Walnuts, Stilton S M O K E D SALM O N D EVI LE D E G G S Crispy Shallots, Ikura wines by the glass C R I S P Y F I N G E R L I N G P O TAT O E S Lardo, Pimentón, Aïoli, Hen Egg S PA R K L I N G REBOSERO BEAN SOUP Willie Greens, Grilled Country Bread, Honey Ricotta ENTRÉES G R I L L E D LO CA L A L BA C O R E SA L A D N I Ç O I S E * Champagne, Chartogne-Taillet Cuvée Michael Mina, Merfy, FR. 2008 | $24 Sparkling, Bichot Brut Reserve, Cremant De Bourgogne, FR. NV | $12 Sparkling, Mas de Daumas Gassac Brut Rosé, Languedoc, FR. NV | $ 16 Deviled Egg, Tomato Confit, Haricots Verts L A C I N AT O K A L E C A E S A R Grilled Chicken Breast, Parmesan, Garlic Streusel WHITE Sauvignon Blanc, Craggy Range 'Te Muna", Martinborough, NZ. 2012 | $13 M A R I N AT E D S T E A K S A L A D * ( $ 5 S U P P L E M E N T ) Fourme d'Ambert Blue Cheese, Tomatoes, Little Gems, Avocado Riesling, Château Ste. Michelle Eroica, Columbia Valley, WA. 2012 | $11 H E R I TA G E T U R K E Y B U R G E R Chenin Blanc, Fouquet Cuvée Silex, Vouvray, Loire Valley, FR. 2012 | $11 Guacamole, Pepper Jack Cheese, Harissa Aïoli R N74 B I STR O B U R G E R* House-Ground Beef, Tillamook Cheddar, Fancy Sauce MEDITERRANEAN LAMB BURGER* Tzatziki Aïoli, Oven Roasted Tomatoes, Mixed Lettuces Pinot Gris, Dusted Valley Boomtown, Columbia Valley, WA. 2013 | $8 Grüner Veltliner, W.T. Vintners, Columbia Gorge, WA. 2013 | $13 Assyrtiko/Athiri, Domaine Sigalas, Santorini, GR. 2013 | $11 Chardonnay, Maison Bleue Au Contraire, Yakima Valley, WA. 2012 | $13 S M O K E D S A L M O N B LT * Applewood-Smoked Bacon, Avocado Mousse R A I N I E R B E E R B AT T E R E D F I S H & C H I P S Malt Vinegar, House-Made Tartar Sauce G N O C C H I PA R I S I E N N E Heritage Pork Meatballs, Ricotta, Tomato Fondue S E A R E D D AY B O AT H A L I B U T ( $ 6 S U P P L E M E N T ) Asparagus, "Pous Pied", King Trumpet Mushrooms STEAK F R ITE S AU P O IVR E* ($6 S U P P LE M E NT) Tri-Tip, Garlic Herb Butter, Rosemary Frites D E S S E RTS VA N I L L A B E I G N E T S Sea Salt, Dulce de Leche I C E C R E A M O R S O R B E TS Chef's Selection RED Pinot Noir, Hudelot-Noellat Bourgogne Rouge, Burgundy, FR. 2010 | $12 Pinot Noir, Boedecker Athena, Willamette Valley, OR. 2011 | $13 Grenache Blend, Feraud-Brunel, Côtes-Du-Rhone Villages, FR. 2011 | $12 Syrah, Jamet, VDP Des Collines Rhodaniennes, FR. 2011 | $14 Syrah, Soos Creek, Columbia Valley, WA. 2010 | $12 Merlot, Beresan, Walla Walla Valley, WA. 2008 | $13 Cabernet Sauvignon, Amavi, Walla Walla Valley, WA. 2011 | $14 Cabernet Sauvignon Blend, Château Fonbadet, Pauillac, Bordeaux, FR. 2009 | $19 A LA CARTE M E N U AVAI LAB LE U P ON R EQU E ST *EATI NG RAW OR U N DE RC O OK E D F I S H, S H E LLF I S H, EGG S OR M EAT I NCR EAS E S TH E R I S K OF FO ODBOR N E I LLN E S S. P LEAS E ALE RT YOU R S E RVE R TO ANY FO OD ALLE RG I E S.