Cru

Cru

Restaurant Menu


TASTING MENU

FIRST COURSE

CARPACCIO OF AVOCADO
Baby Greens, Smoked Pears and Whipped Buffalo Ricotta
OR
TRIO OF HAND CUT TARTARES:
Spanish Blue Mackeral, Hiramasa and Bluefin Tuna
OR
GENTLY COOKED ARCTIC CHAR
Endive, Sorrel, Water Chestnut and a Chervil-Dill Broth

SECOND COURSE

WARM RUBY SHRIMP SALAD
Crisp Savoy Cabbage, Bibb Hearts, Thai Basil and Mango
OR
BARRAMUNDI “ROULADE”
Baby Squid, Saffron Emulsion and Aged Balsamic
OR
MAINE SKATE
Warm Potato Salad with Black Mustard Seed, Green Garlic and Port Olive Sauce

THIRD COURSE

POTATO GNOCCHI
Rabbit Sausage, Speck, Sweet Onions and Toasted Fennel
OR
COBIA FILET
Roasted Sweet Breads, Fresh Guanciale and a Mustard & Caraway Jus
OR
VIALONE NANO RISOTTO
West Coast Sea Urchin, Basinga Tomato, Capers and Tarragon

MAIN COURSE

MAINE SOFT SHELL LOBSTER
Sweet Corn, Shiitake, Floranesco and a Sesame-Garlic Emulsion
OR
POULARDE
Baked in Buttermilk with Herbs, Orzo-Carrots Salad and Baby Romaine with Almond
OR
BONELESS DRY AGED RIBEYE
Garlic Confit, Escarole,Trumpets and Roasted Brussels Sprouts

PRE DESSERT

TRI STAR STRAWBERRY CONSOMMÉ
Litchi-Yogurt Sorbet and Passion Cloud

DESSERT

CHOCOLATE & BANANA GÂTEAU
Whiskey Ice Cream and Cashew Nougatine
OR
KAFFIR LIME BRÛLÉE Coconut
Lavender Mousse, Pineapple Sorbet & Sesame Tuile

EIGHTY FIVE DOLLARS

CRUDO

TWO SELECTIONS FOR FOURTEEN DOLLARS OR THREE SELECTIONS FOR TWENTY ONE DOLLARS

WHITE TUNA Olive Praline, Caper-Espresso and Frisee
LANGOUSTINE Green Papaya-Truffle Salad, Gooseberry and Gin Sauce
FLUKE Marinated Kirby Cucumber, Mango and Sturgeon Caviar
SUZUKI Cured Beets, Montevertine Olive Oil and Golden Whitefish Roe
KOHADA Marinated Red & Yellow Peppers, Citrus and Mitsuba
ARCTIC CHAR Smoked Pepper, Apple, Endive and Vanilla Oil
LIVE SEA SCALLOP Buffalo Mozzarella, Caviar and Peach
SABA Aged Balsamico, Chive and Maldon Salt
AJI Pickled Onion, Ginger-Scallion Salad and Chili Oil
KIMME DAI Hawaiian Red Salt, Laudemio Olive Oil and Citron
BONITO Watermelon Radish-Myoga Salad and Pickled Crosnes
BLUE FIN TUNA Snap Peas, Baby Frisee, and Red Apple Vinaigrette
SHIMA-AJI, KANPACHI & HAMACHI Radish, Micro Celery & Lime Salt (Twenty One Dollars)

APPETIZER

FIFTEEN DOLLARS

INSALATA CAPRESE Heirloom Tomatoes, Whipped Burrata and Genovese Basil
ZUCCHINI BLOSSOM Stuffed with Pullet Egg, Warm Beans Salad and a Garlic-Basil Sauce
PIKE “QUENELLES” Watercress Puree, Parsley Root and Chive Blossoms
EUROPEAN TURBOT Fresh Split Peas, Razor Clams and Fingerling Potato
SMOKED POUSSIN Braised Pork Belly, Hon-shimeji, Endive and Pickled Rhubarb

PASTA

TWENTY THREE DOLLARS

TORTELLINI Buffalo Mozzarella, Sweet Corn, Broccoli Rabe and Sage-Shellfish Emulsion
WHOLE WHEAT FUZI Eggplant, 24-Hour Tomato Confit and Baked Ricotta Salata
TAGLIOLINI Dungeness Crab, Pepperoncini, Fresh Broccoli and Flat Leaf Parsley
RAVIOLI Stuffed with Braised Beef Cheeks, Spring Garlic and Marjoram Emulsion
VIALONE NANO RISOTTO Caramelized Cauliflower, Summer Truffle and Raschera

MAIN COURSE

THIRTY SEVEN DOLLARS

BLACK SEA BASS Green Asparagus, Sunchokes, and a Palo Cortado Sherry Jus
ATLANTIC HALIBUT Root Spinach, English Peas, Fennel Confit and Caviar-Mint Sauce
BLACK GROUPER Favas, Pancetta, Grape Tomatoes and a Horseradish Vinaigrette
STONE CHURCH DUCK BREAST Roasted Eggplant, Braised Onions, Leeks and Swiss Chard
LAMB LOIN Braised in Black Olive Oil, Artichokes, Caramelized Salsify and Chanterelles

D e s s e r t

Valrhona Chocolate Cake
Smoked Cherry Center, Coffee Crème Caramel
Lemon-Pistachio Ice Cream
Peach Olive Oil Cake
Lemon Verbena Panna Cotta, Cinnamon Doughnut
Sweet Corn Sorbet
Chocolate and Banana GÂteau
Whiskey Ice Cream, Caramel Espuma
Cashew Nougatine
Kaffir Lime Brûlée
Coconut-Lavender Mousse, Pineapple Sorbet
Sesame Tuile
Chamomile Brioche Toast
Blueberry Compote, Sour Cream Ice Cream
Apricot Caramel
Ice Cream and Sorbet
Selection of Cheese
Three ($11) or Five ($15)

$11




 

PLEASE NOTE: All menu items and prices are subject to change.



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