Compass
Restaurant Menu
DINNER APPETIZERS AND ENTRÉES
Thyme Roasted Head-On Maya Shrimp
In Cider-Ginger Nage, with Calvados Roasted Fuji Apples and Celeriac Chips
13.00
East Coast Oysters in Gewurztraminer Cream, Green Grapes, Chanterelles and Crispy Leeks
15.00
"Fruits of the Sea"; Selection of East and West Coast Oysters, Clams, Chilled Poached Shrimp
Market Price
Blood Orange, Avocado and Watercress Salad
With French Feta Bowties in a 25 Year Old Sherry Vinaigrette
10.00
Citrus-Sumac Cured Wild Salmon Carpaccio
With Shaved Fennel and Sesame Potato Chips, Salmon Roe
14.00
Puree of Kabocha Squash Soup with Tyrolean Pumpkin Seed Oil and Tangerine Sage Crème
9.00
Pomegranate BBQ'd La Belle Farms Foie Gras
On a Chickpea Coriander Pancake, Pickled red Radish Salsa
18.00
Baby Clam and Grilled Rabbit Arrabbiata with Blistered Jalapeño and Preserved Lemon Oil
13.00
ENTRÉES
Roasted Loin of Yellowfin Tuna
With Crushed Tellicherry Pepper, Papaya and Fingerling Potatoes Simmered in Coconut Milk
29.00
Fillet of Halibut Steamed Over Aromatic Herbs
With Mustard-Creamed Savoy Cabbage and Roasted Baby Beets with Horseradish and Dill
24.00
Roulade of Wild Salmon
With Shiso, Oyster Mushrooms and a French Lentil Ragout with a Roasted Mango and Tomato Yogurt
27.00
Sautéed Maine Diver Sea Scallops
On Wilted Mustard Greens in a Warm Cured Duck and Hazelnut Dressing with Mango Gastrique
28.00
Grilled Veal Chop on a Wild Mushroom and Chorizo Ragout
With Sweet and Sour Fig Compote and Butterball Potato Puree
32.00
Roasted Leg of Venison with Black Currant Poivrade,
Celery Root Puree and Sauté of Fennel, Black Trumpets and Chestnuts
30.00
Niman Ranch Pork Tenderloin in a "Wild Boar" Marinade
With a Sour Cherry-Lemongrass Sauce, a Spatzle, Onion and Speck Gratin
31.00
Garlic-Studded Rack of Colorado Lamb
With Cumin-Smashed Turnips and Bruleed Tomato with Chevre and Mint
29.00
20 % SERVICE CHARGE WILL BE ADDED TO PARTIES OF 6 OR MORE
PLEASE NOTE: All menu items and prices are subject to change.