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Soups and Salads
Cream of Mushroom Soup Toasted Croutons and Chive 9.
Iced
Watermelon Gazpacho Cucumber,
Pickled Red Onion, Cherry Tomatoes, Mint and Basil 9.
Simone
Farms Tomato Salad Arugula,
Aged Feta Cheese and Balsamic Vinaigrette 11.
Warm
Goat Cheese and Beet Salad Tarragon
Vinaigrette and Mâche 11.50 Field
Greens Lemon
Vinaigrette 8.50 _______________
Appetizers
Carpaccio
of Ahi Tuna Shaved
Celery, Lemon Crème Fraîche, and Tobiko 13.50
Country
Style Duck Terrine Celeriac
and Apple Salad with Hazelnut Mustard Vinaigrette 10.
Torchon of Foie Gras with White Port Gelée Arugula Salad, Creamy White Balsamic Vinaigrette and Toasted Brioche 20.
~Sommelier
Wine Pairing~ Château
La Rame, Saint-Croix-du-Mont, France 1999 12. ____________________
Entrees
Butter
Basted Alaskan Halibut Sweet Corn, Chanterelles, Curry and a Coulis of Rond
de Nice Squash 25.50
Seared Maine Sea Scallops Warm
Salad of Roasted Tomatoes, Portobello Mushrooms and Watercress with
Aged Balsamic and Truffle Oil 29.50
Grill
Finished Braised Snake River Kobe Butcher’s Steak Baby
Carrots and Peas with Agro Dolce Sauce 36.
Roast
Rack of Lamb Ragout
of Potato, Cucumbers, Pickled Red Onion and Preserved Lemon Lamb Jus
Infused with Coriander Seed 33.50
Sonoma
Duck Breast Hibiscus
Sauce, Brandied Cherries, Potato Rosti, and Arugula 28.
Roasted
Rack and Loin of Rabbit Romano
Beans, Braised Fennel, Smoked Bacon and Anise Hyssop 27.50
Pan
Roasted Wild Striped Bass Sautéed
King Trumpet Mushrooms, Zucchini, Eggplant and Scallions with Ginger
Soya Butter Sauce 26.
Seared
Hawaiian Mahi~Mahi Zucchini Cannelloni with Piperade, Eggplant Caviar and Red
Wine Sauce 24.50
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Market Specials
Crispy
Veal Sweetbreads Braised
Fennel, Frisee and Sauce Gribiche 14.
Saffron Gnocchi with Summer Truffles Fried
Artichokes, Cherry Tomatoes and Parmesan Cream 18.
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Chef
Owner Todd Humphries Chef de Cuisine Christopher Litts
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Martini House (707) 963-2233 For a reservation, please click on the button below:
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