Gautreau's
Appetizers
Hokkaido Scallop Crudo with Sweet and Sour Cucumbers
baby tatsoi, watermelon radish and peanut lemongrass vinaigrette 25.00
Foie Gras Torchon with Red Currant and Sweet Onion Chutney
pistachio, pink lady apple, celery root and radicchio 26.00
suggested pairing: Castelnau de Suduiraut Sauternes 12.00
Glazed Asado Lamb Ribs with a White Corn Arepa
shaved carrot, kale, shallot and sorrel chimichurri 19.00
Red Lentil Huarache with Cotija and Avocado
king trumpet mushrooms, jicama and cabbage 16.00
Duck Confit with Black Lentils and Chiriboga Blue Cheese
caramelized pears and Vidalia onion, piquillo peppers and brandy jus 22.00
Soups & Salads
Soup du Jour 14.00
Mixed Greens with Beets, Feta and Pinenuts
red onion, radish and citrus-tarragon vinaigrette 14.00
Arugula with Preserved Lemon and Bulgur Wheat
Vidalia onion, blistered tomato, roasted eggplant and lavash cracker 16.00
Main
Farro Flour Agnolotti with Wild Mushrooms and Blue Cheese
fiddleheads, rhubarb, cippolini onions, red port and mustard reduction 30.00
Red Snapper with Chinese Egg Noodles and Coconut Miso Broth
baby carrots, purple daikon radish, snow peas and hoji mushrooms 42.00
Roasted Chicken with Natural Jus
shiitakes, haricots verts, and mashed potatoes 35.00
Filet Mignon with Buckwheat and Satsuma Harissa Demi-glace
matsutake mushrooms, cauliflower, leeks and baby bok choy 60.00
Desserts with Recommended Pairings
Vanilla Bean Crème brûlée 12.00
Basil Hayden's Single Barrel Bourbon 18.00
Caramelized Banana Split with Vanilla Ice Cream
warm banana bread, butterscotch, chocolate sauce and toasted walnuts 16.00
Frangelico 12.00
Chocolate Bouchon
salted caramel ice cream and praline walnut sauce 15.00
Broadbent 10 year Tawny Port 12.00
Olive Oil Cake
apple honey gastrique and toasted pistachio ice cream 15.00
Trio of Seasonal Sorbets with Fresh Berries 13.00
