Aureole
Pages
Dishes
Page 1
| A Service of Petrossian Ossetra Caviar in the traditional fashion (supp. per oz.) | $30.00 |
| Sea Scallop Sandwiches in crisp potato crusts and citrus juices | |
| Chilled Asparagus with Citrus Sabayon, minted orange compote | |
| Savory Ricotta Ravioli with Crisp Pancetta - eggplant hash and parmesan broth | |
| Aureole Muscovy Duck Tasting - five preparations and festive condiments | |
| Salad of Seasonal Lettuces and herbs - vinaigrette wtih essence of shallot | |
| Sugar Snap Pea oup with Poached Lobster - served cold with essence of riesling and fresh chervil | |
| Warm Saute Sweetbreads and braised Pork Cheeks- port wine reduction and baby leeks | |
| Terrine of Natual Foie Gras with Pressed Duck confit - salad of new potatoes, confiture of plum fruits | |
| Oak Smoked Salmon with Cucumber Salad - double cultured cream and Michael's sourdough toasts | |
| Day Select Oysters over Shaved Ice - barolo mignonette and crisp basil crackers | |
| Carpaccio of Yellowfin Tuna - citron dressing and composed mushroom salad | |
| Chilled Asparagus with Citrus Sabayon simply with a vinaigrette | |
| Oak Smoked Salmon with Cucumber Salad, served naturally |
Page 2
| Pan Braised Lobster with Roast Tomato Fetuccine - red onion and fennel relish, basil butter ($6 supp.) | $61.00 |
| Fruitwood Grilled Swordfish with Cioppino Broth - baby chard and crisp onion tempura | $55.00 |
| Sesame Crusted Tuna with Mushroom Soy - served rare with carmelized turnip and spice pickles | $55.00 |
| Saute Salmon with Roast Eggplant and Ricotta Tartlet - nicoise vinaigrette, braised endive | $55.00 |
| Charcoal Grilled Bell Farm Chicken - with roast corn fritters, butternut squash timbale | $55.00 |
| Carmelized Duck Breast and Confit Roulade - cabernet cassis and crisp potato tart | $55.00 |
| Peppered Quail with Corn and Sweetbread Pudding - boned, over wild mushrooms with melted root vegetables | $55.00 |
| Grilled Black Angus Sirloin - potato cake and bourbon essence sauce | $55.00 |
| Saute Veal Medallions with Oregon Chanterelles - soft polenta crepe and roasted shallots | $55.00 |
| Pancetta Roasted Veal Kidney - Barolo reduction, roast shallots and wild mushrooms | $55.00 |
| Saute Salmon with Roast Eggplant and Ricotta Tartlet simply grilled with select steamed vegetables | $55.00 |
| Wood Grilled Lamb Chops with Couscous Roulade, essence of balsamic vinegar and shiitake mushrooms | $55.00 |