OPENERS |
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Chilled Fire-Roasted Tomato Gazpacho |
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8 |
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Citrus Marinated Shrimp Ceviche| Chive Oil |
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Kenter Canyon Farms Young Field Greens |
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7 |
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Crumbled Goat Cheese | Spiced Pecans | Orange Walnut Vincotto Dressing |
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Steamed Northern Mussels |
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13 |
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Ventura County Limoncello | Oven-Dried Tomato | Lemon-Thyme Cream |
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Warm Mexican Lobster Sope |
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15 |
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Baby Spinach | Chili Lime Lobster Cream | Guacamole |
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Pan-Seared New York Foie Gras |
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16 |
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Ginger & Crème Friache Waffle | Crispy Pancetta | Apple Chutney |
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Acquerello Carnaroli Risotto |
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12 |
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Crispy Calamari | Ruby Red Grapefruit | Sweet Garlic Mascarpone Cream |
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Pan Seared Jumbo Lump Crab Cake |
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16 |
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Pickled Okra Corn Relish | Green Onion Aioli |
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Chopped Hearts of Romaine |
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8 |
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Parmesan Cheese | Herb Garlic Crouton | “Chi-Chi” Dressing |
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Puree of Carrot & Orange Soup |
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8 |
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Duck Spring Roll | Cilantro Yogurt |
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Cornmeal Fried West Coast Oysters |
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11 |
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Fennel Celery Root Slaw | Gorgonzola | “Buffalo” Aioli |
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Prosciutto Wrapped Grilled Asparagus |
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14 |
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Bubalis Farms Mozzarella| Texas 10/15 Onion| Shitake Mushroom Balsamic Vinaigrette |
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BROOKS Classic Menu 35 |
| Course 1: Choice of |
Carrot Soup, Carnaroli Risotto or Chopped Hearts of Romaine |
| Course 2: Choice of |
Braised Short Rib, Scottish Salmon or Free Range Chicken Breast |
| Course 3: Choice of |
Cinnamon Roll Bread Pudding, Chocolate Cupcake, or Maytag Blue Cheesecake |
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FILLERS |
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Wood-Grilled Shelton Farms Free Range Chicken Breast |
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22 |
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Sautéed Collard Greens | Saffron Israeli Cous Cous | Sun Dried Tomato |
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Pan Roasted Scottish Salmon |
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24 |
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Soft Polenta Cake | Cho Cho Salad | Caribbean Jerk Vinaigrette |
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BROOKS Seasonal Game |
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MP |
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Lemon & Pine Nut-Crusted Barramundi |
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26 |
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McGrath Farms Baby Rocket Arugula | Black Olive & Sun-Dried Tomato Vinaigrette |
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24 Hour-Marinated Short Ribs |
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24 |
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Olive Oil Parsnip Purée | Watercress Grilled Red Onion Salad | Cider Barbeque Glaze |
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12 oz. Center Cut Pork Chop |
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28 |
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Southwest Orzo | Grilled Pineapple Shredded Pork Salsa | Tomatillo Sauce |
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Cast Iron Seared Day Boat Scallops |
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26 |
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Udon Noodle Cake | Pea Shoot Vegetable Stir Fry | Wasabi Pea Powder | Cashew Satay Sauce |
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16 OZ. Certified Angus Kansas City Strip |
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38 |
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Crab Green Chili Mac & Cheese | Baby Carrots | Roasted Garlic Red Wine Sauce |
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| Star Anise & Coriander-Dusted Ahi Tuna |
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27 |
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Baby Bok Choy | Foie Gras Ginger Pot Stickers | Green Curry Sauce |
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| 18 OZ. Prime Bone-In Ribeye |
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39 |
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Anson Mills Smoked Cheddar Grits | Golden Raisin & Garlic Sautéed Broccoli | Cilantro Pesto |
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CHEF’S FIVE COURSE TASTING MENU |
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60 |
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with wine pairing |
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90 |
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Please note the tasting menu is for the entire table only. |
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SIDES |
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6 |
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Sautéed Collard Greens |
Cho Cho Salad |
Soft Polenta Cake |
Pea Shoot Vegetable Stir Fry |
Garlic Sautéed Broccoli |
Anson Mills Smoked Cheddar Grits |
| Baby Bok Choy |
Crab Green Chili Mac & Cheese 8 |
| Olive Oil Parsnip Puree |
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REWARDS |
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| From the Kitchen |
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Chocolate Buttermilk Cupcake |
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7 |
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Cappuccino Ice Cream | Dulce de Leche Anglaise | Chocolate Sauce |
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Butterscotch Pot de Crème |
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7 |
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Cinnamon Swirl Coffee Cake | Chocolate Whipped Cream |
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Seasonal Fruit Crisp |
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7 |
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Oatmeal Crumble Topping | Crème Friache
Ice Cream |
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Orange Milk Chocolate Shortbread Tart |
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7 |
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Ginger Cream | Candied Orange |
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Maytag Blue Cheesecake |
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7 |
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Macerated Seasonal Berries |
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Cinnamon Roll Bread Pudding |
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7 |
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Caramel Rum Sauce | Orange Whipped Cream |
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Selection of Ice Cream & Sorbets |
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7 |
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Cheese Plate |
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14 |
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Selection of Handmade Cheeses | Toasted Nut & Fruit Bread | Seasonal Chutney |
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| From the Bar |
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| Martin & Weyrich, Moscato, Allegro, Paso Robles, 2005 |
| Glass 4 |
750 ml 28 |
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| Tobin James, Liquid Love, Late Harvest Zinfandel, Paso Robles, 2004 |
| Glass 7 |
375 ml 28 |
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| Blacksmith, Late Harvest Syrah, Alexander Valley, 2006 |
| Glass 8 |
375 ml 32 |
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| Anglim, Nightcap, Late Harvest Syrah, Paso Robles, 2004 |
| Glass 9 |
375 ml 36 |
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| Old Creek Ranch, Riesling Ice Wine, 2005 |
| Glass 9 |
375 ml 36 |
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| Alvear, Solera, “1927”, Pedro Ximenez, Montilla, Spain |
| Glass 13 |
375 ml 52 |
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| Tokaji Aszu, 6 Puttonyos Grof Degenfeld, Hungary, 2000 |
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500 ml 115 |
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