Fall Dinner Menu
2017 Fall Dinner Menu
Appetizers
Wagyu Tartare 14 GF
Whole Grain Mustard, Quail Egg, Aioli, Chives, Potato Crisp
Black Mussels 14
‘Nduja Sausage, Calabrian Chili, Fennel Pollen and Toast
Mushroom Toast 14
Seasonal Mushrooms, Sherry Cream Sauce, Thyme
Hamachi 14 GF
Seasonal Preparation
Octopus 16
Achiote Rub, Pineapple Salsa, Avocado Moose, and Tortilla Rings
Brasserie’s Traditional Escargot 12
Garlic and Herb Butter
Pan-Seared Hudson Valley Foie Gras 22
Peanut Butter Powder, Blackberry Jam and Brioche
Soup & Salad
Pumpkin Soup 9 GF
Kabocha Squash, Brown Butter, Sage
Seasonal Salad 12 GF
Strawberries, Pistachios, Spring Mix, Balsamic Reduction, Champagne Vinaigrette, and Goat Cheese
Salad Caesar 10
Romaine, Parmesan, Gremolata Herb Crumbs
Grilled Leg of Lamb Salad 16 GF
Baby Heirloom, Pine Nuts, Pomegranates, Mint Vinaigrette and Feta Cheese
Entrees
Duck Breast 32 GF
Persimmon Pure, Ash Fingerling Potato and Chanterelles
Brasserie Risotto 18 V, GF
Butternut Squash, Parmesan, Herb Oil
Vegan 22
Chef’s Choice
Sea Bass 34 GF
Okra, Cauliflower, Smoked Cauliflower Puree, Pop Sorghum
Wagyu Eye of Ribeye 46 GF
Potato Cloud, Seasonal Mushrooms, Pearl Onions, Red Wine Demi
Gnocchi 24
House Made Gnocchi, Grana Padano, Romano Sauce
Colorado Rack of Lamb 38 GF
Farro, Mint Pesto and Honey Carrots
Short Rib 38
Mashed Potatoes, Horseradish, Crispy Onions
Diver Scallops 32
Smoked Cauliflower Puree, Brussel Sprouts, Panchetta, Romanesco and Sultana Vinaigrette
Ask Server About Our Chefs’ Tasting Menu And Our Custom Wine Pairing
GF = Gluten Free, V = Vegetarian
For reservations, please call 858.450.9557 or reserve online with OpenTable.
Menu subject to change according to availability.