RESTAURANT             SAVEUR           

 DInner Menu

 

Fried masa sope, grilled wild gulf shrimp, avocado, chorizo, sweet potato, queso fresco, and salsa fresca

11

Spanish style lamb albondigas (meatball),  with spiced tomato sauce and shaved manchego

10

Cavendish Game Birds quail grilled with a fig balsamic glaze, fresh mission fig, Port Salut cheese, butternut squash chip, micro greens

14

 

Second Course

 

Chilean salad of white asparagus, hearts of palm, tomato, onion, avocado, cilantro; citrus vinaigrette

9

 

Peruvian style causa salad- crab, avocado, and Yukon gold potato puree layered together with an ahi amarillo accented aioli, micro greens

11

 

Fresh pomegranate, queso fresco, toasted pine nuts, mache greens,Spanish cava and pomegranate vinaigrette                                                   9

 

Course Three

 

Fresh ravioli of roasted portabella, spinach and ricotta; white asparagus, artichoke; Roquefort and Orvieto cream

22

 

Grilled rack of Durok pork, fresh Chilean style hummita stuffed with sweet corn, poblano, queso fresco, and basil; ahi Amarillo, roasted corn, and white truffle oil cream

26

 

Grilled 18oz Angus Rib-eye steak sliced and served a lo Pobre style with crisp confit of fingerling potatoes, Niman Ranch bacon, fried egg, and fresh herb accented veal jus

36

 

Brazilian inspired shrimp stew with wild gulf shrimp seared in dendê (palm oil) and simmered in an aromatic broth of coconut milk, lemon grass, chilies, and, Cachaça rum, paired with steamed rice

25

 

Niman Ranch lamb shank braised in a Madras curry, served off the bone with lentils, basmati rice, and curried braising jus

24

 

Grilled filet mignon of Angus beef, roasted cippollini onion and purple potato , seared royal trumpet mushrooms ,                        Madeira reduction,     

34

 

Confit of Grimaud Farms duck, ragout of organic cannelloni beans, fresh escarole greens, roasted tomato, and Portuguese chourico          28                                                                                                                                       Each Each entrée is served with fresh artisan bread.  Children’s and vegetarian selections available upon request.  Fish and other seafood selections are listed as features and are offered based on limited availability.