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Baby wild arugula, goat cheese, fuyu persimmon, walnut, balsamic vinaigrette.
Cucumber jicama Thai slaw, fresno Chile, crispy shallots.
Laura chenel goat cheese, sun-dried tomato garlic cream sauce, croutons.
Roasted garnet yam puree, spiced yogurt, wilted greens, pomegranate salsa.
Aged Gruyere au gratin.
Rock shrimp garnish.
Citrus aioli, grapefruit avocado chermoula, frisee.
Rocket lettuce-chicory and radish, meyer lemon confit.
Stilton blue cheese, chive, nueske's applewood smoked bacon.
Pappardelle pasta, butternut squash, parsnips, red wine braising jus.
Goat cheese bread pudding, braised swiss chard, cranberry-pear mostarda.
Stewed cannellini white beans, spicy la quercia prosciutto, arugula, roasted tomato.
Sake-soy glazed chilean sea bass, shiitake mushroom, wasabi creamed pearl pasta, ginger-lime beurre blanc, unagi, tobiko caviar.
Roquefort butter, bordelaise, garlic-rosemary fingerling potatoes, roasted asparagus.
Blackberry-casis-port wine reduction, point reyes bleu cheese creamed gnocchi.
Morel mushroom brandy cream sauce, yukon gold mashed potatoes, roasted asparagus.
Compound herb butter, crispy onions, roasted garlic mash potatoes, French green beans.
Dried apricot-walnut-farro, butternut squash sauce, green Chile chutney.
Cauliflower puree, almonds, capers, golden raisins, balsamic syrup, curry oil.
Valrhona dark chocolate terrine, creme anglaise, toasted pistachios.
Vanilla bean ice cream.
Brown butter pecan shortbread.
Caramelized sugar crust, chantilly cream/blackberry coulis.
Menu for The Cat & Custard Cup provided by Allmenus.com
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