Gautreau's

Yellowfin Tuna Crudo
with Nuac Cham and Napa cabbage, mung beans, chilis, rice puff, and sweet soy sauce 17.00

Beef Tartare
Lavash crackers, whipped feta, tomatoes, cucumbers, almonds, and Za'atar aioli 17.00

Chilled Foie Gras Torchon with Poached Plums
hazelnuts, radicchio, shaved fennel, and orange poppy seed vinaigrette 22.00

Maple Glazed Pork Belly
sweet potato Kimchi latke, turnips, maitakes, shaved brussel sprouts, and Asian pear gastrique 20.00

Duck Confit with Caramelized Pears and Brandy Jus
Chiriboga blue cheese, lentils, and piquillo peppers 18.00

Soup du Jour 14.00

Baby Romaine Salad with Lemon Parmesan Vinaigrette
radish, cucumbers, cherry tomatoes and red onion 14.00

Arugula with Goat Cheese and Pistachio Vinaigrette
pickled apple, Vidalia onion, and white balsamic reduction 14.00

Red Lentil Huarache with Cotija and Avocado
king trumpet mushrooms, jicama, and cabbage 25.00

Gulf Shrimp with Heirloom Tomato Pomodoro
fideo, hoji mushrooms, okra, and summer squash 36.00

Sauteed Red Snapper with Sorghum and Butternut Squash
baby bok choy, oyster mushrooms, green onion, and miso gastrique 39.00

Moroccan Braised Lamb Neck with Carrot Tumeric Pappardelle
leeks, green garbanzo beans, mint schug, and lamb reduction 40.00

Roasted Chicken with Natural Jus
shiitakes, haricots verts, and mashed potatoes 32.00

Filet Mignon with Pink-Eyed Peas and Cauliflower Puree
tomato confit, lardons, mustard greens, and cane brown butter sauce 50.00

Vanilla Bean Crème brûlée 12.00
Basil Hayden's Single Barrel Bourbon 15.00

Caramelized Banana Split with Vanilla Ice Cream
warm banana bread, butterscotch, chocolate sauce and toasted walnuts 16.00
Frangelico 10.00

Chocolate Bouchon
salted caramel ice cream and praline walnut sauce 15.00
Broadbent 10 year Tawny Port 12.00

Homemade Sorbet with fresh berries 13.00