3 Courses $35 with Wine $62 ~ Optional 4th Course $9
Olive Oil Poached Salmon  
With Cilantro Vinaigrette
Miner "Simpson" Viognier

Caviar Egg 
With Vodka Cream
Rodney Strong Chardonnay

Pulled Pork Enchilada
With Tomatillo Sauce and Jicama Salad
Rosemount Cabernet

“Lobster” Mushroom Risotto
With Truffle Sauce
With Foie Gras ~ add $12 • With Lobster add $15
Geyser Peak Sauvignon blanc

Texas Vine Ripe Tomatoes
With Red Onion & Roquefort Cheese
Louis Latour Chardonnay


Optional 4th Course
Grilled Diver Scallop
With Chilled Mint Pea Soup
 
Petite Filet Dynamite 
With Roasted Vegetables & Truffle Reduction
Rancho Zabaco Zinfandel

Mesquite Grilled Pork Loin
With Potatoes Boulangère, Roasted Asparagus & Diablo
J Lohr Cabernet

Black Cod
With Blonde Miso
Groom Sauvignon Blanc

Lamb Osso Bucco
With 4-Grain Risotto
Chateau St. Jean Merlot
 
Chocolate Amaretto Soufflé
With Chocolate Sauce
Dow Fine Ruby Port

Chocolate Fantasmagoria
With Summer Fruit Compote
Bonny Doon Framboise

White Chocolate Cheesecake
With Sour Cherries
Bonny Doon Muscat

Tres Leches Cake
With Caramel Sauce
Weingut Monchof Reisling

Coconutless German Chocolate Cake
With Caramel Sauce
Domaine St. Vincent Brut
Executive Chef/Partner Chris Ward


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Black Cod with blonde Miso, asparagus and pickled ginger


Pearl Couscous Carbonara
With soft poached egg and black truffle sauce
Tuna Tartare
With shiso-ginger vinaigrette
Chilled Gulf Coast Crab Claws
With grilled sourdough bread
Crisped Foie Gras
With foie gras flan and wild mushroom ragoût
Steak Tartare
With butter fries and greens
Jumbo Scallops
With Braised lentils and watercress
Jumbo Lump Crabmeat Enchilada
With jicama salad and crème frâiche
Sashimi of Yellowtail
With jalapeño and ponzu sauce
Pan seared Duck Breast
With foie gras, duck confit ravioli, and celery root puree
Ravioletti
With fresh ricotta and Braised veal, and brown butter sage sauce
Pan Seared Shrimp
With jalapeño cheese grits and cilantro lime braise
Forty-Eight Hour Braised Short Rib (medium rare)
With potato purée
 
Shaved Artichoke, Fennel and Arugula
With lemon vinaigrette
Marinated Pear and Gorgonzola Salad
With candied pecans and arugula
Kalamata Bread Salad
With feta cheese and preserved artichokes
Caesar Salad
With pear tomatoes and rosemary focaccia
My Mother’s Wedge of Romaine
With creamy Roquefort dressing and tomato confit
Heirloom Tomato Salad
With Fuji apple, watercress, and Roquefort cheese
Warm Goat Cheese and Beet Salad
With Verjus vinaigrette
Soup of the Evening
 
Black Cod
With blonde Miso, asparagus and pickled ginger
Wild Mushroom Risotto
With white truffle oil
Pan Roasted Halibut
With summer bean braise, sundried tomato pesto and pancetta chip
Pepper Crusted Tuna “Mignon”
With cranberry-corn galette and braised chanterelle mushrooms
Cracklin’ Chicken
With mousseline potatoes and vegetable nâge
Filet of Beef
With blanquette of vegetables and truffle sauce
Domestic Lamb Shank
With garden vegetables, muffaletta tapenade and pommes frites
Grilled Pork Ribeye
With Pork Imperial Rolls and Asian greens
Open Flamed Veal Chop
With basil gnocchi and barigoule artichokes
Crisped Salmon
With gazpacho sauce, avocado puree and pickled vegetables
Prime Steak for “2”
With garden vegetables and béarnaise sauce


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Pearl Couscous Carbonara With soft poached egg and black truffle sauce



Jumbo Scallops with Braised lentils and watercress



Black Cod with blonde Miso, asparagus and pickled ginger



Pepper Crusted Tuna “Mignon” with cranberry-corn galette and braised chanterelle mushrooms



Filet of Beef with blanquette of vegetables and truffle sauce



Fillet & Braised Short Rib


 
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