Chef’s Tasting Menu

Plumed Horse Reserve Caviar

(supplement 49-)

Roasted Brussels Sprouts

parsnip, grapes, lemon verbena struesel
2016 Heidler “Reid Thai” Gruner Veltliner, Kamptal, Austria

Davenport Abalone

spot prawn, mastutake mushroom, shrimp chip

2016 Jean-Marc Brocard “Vau de Vay” Chablis, Burgundy, France

Black Cod

endive marmalade, tofu, pickled Chantrelles
2017 Frederic Esmonin “Les boutieres”, Pernands-Vergelesses, Burgundy

Duck Breast

fermented celery root, Castelvetrano olive, semolina gnocchi

2016 Pinyolet Garnacha, Monstant, Spain

Braised Beef Daube

sweetbread “lasagna”, fig gastrique, shaved black truffle

2016 Barnett “Spring Mountain”  Cabernet Sauvignon,  Napa Valley

Comte Reserve

onion peach jam, confit pepper, micro salad
1998 Stephen Ehlen “Losnicher Forsterlay” Auselese Riesling, Mosel, Germany

Banana Mousse

bananacake, brown butter walnut, sesame powder

chilled Kyoto coffee

Tasting Menu 168- Vegetarian Tasting Menu 145- Wine Pairing 98- Premium wine Pairing 250-

Truffle Tasting Menu

Big Eye Tuna Tartare

yuzu, egg yolk, puffed rice, truffle vinaigrette

Dayboat Scallops

wakame, sunchoke, brown butter

Maine Lobster Risotto

marscapone, lobster jus

Hertitage Chicken

maitake mushroom fricasse, Italian broccolini, truffle mousse

Japanese A5 Ribeye Cap

charred onion, celery root, braised potato

Vegetarian Tasting Menu

Roasted Brussels Sprouts

parsnip, grapes, lemon verbena struesel

Matsutake Mushroom

tempura avocado, shiso salad, nori cracker

Roasted Sunchoke

crispy tofu, endive marmalade, pickled Chanterelles

Black Pepper & Parmesan Souffle

artichoke fondue (supplement 25-)

Semolina Gnocchi

Castelvetrano olive, ricotta, tomato confit

Rolled Lasagna

heirloom squash, spinach, pepitas, shaved black truffle

Comte Reserve

onion peach jam, confit pepper, micro salad

Banana Mousse

bananacake, brown butter walnut, sesame powder

APPETIZERS

CAVIAR

Plumed Horse “Reserve”  Caviar

per oz 95.

West Coast Oysters on the 1/2 shell 24

beet mignonette, smoked cocktail sauce

Roasted Brussels Sprouts 22

parsnip, grapes, lemon verbena struesel

Semolina Gnocchi     24

confit tomato, Castelvetrano olive, caramelized leek

Davenport Abalone      32

spot prawn, matsutake mushroom, shrimp chips

Black Pepper & Parmesan Soufflé 24

Dungeness crab & uni fondue

Entrees

Black Cod  48

endive marmalade, tofu, pickled chanterelle mushroom

Maine Lobster  95

roasted peach, porcini mushroom, lobster Bordelaise

Duck Breast     44

fermented celery root, Castelvetrano olive, New Zealand spinach

South Texas Elk   62

 yuzu kosho, swiss chard, elk sausage

Japanese Wagyu, A5 Filet Mignon, Miyazaki Prefecture  138

potato en croute, maitake mushroom, triple garlic

Desserts

Lavender Churro

blueberry “Caviar”, maple & whiskey consomme

Valrhona Almonde Mousse

mission figs, elderflower creme fraiche, almond tart

Blackberry Souffle

white chocolate crumble, blackberry jam, tapioca anglaise
please allow 15 minutes

Single Origin Coffees

To compliment the dessert menu the Plumed Horse serves single origin coffees