Gautreau's

Marinated Hamachi
avocado, mango and aji sauce 16.00

Vegetarian Empanada with Salsa Roja
Tuscan kale, wild mushrooms, piquillo peppers, corn, and queso fresco 14.00

Seared Sea Scallops with Leche de Tigre
purple potatoes, heart of palm, napa cabbage, and fresno chilies 16.00

Foie Gras Torchon
vanilla roasted pineapple, macadamia croquant and toasted brioche 22.00

Duck Confit with Caramelized Pears
chiriboga blue cheese, lentils, piquillo peppers and sherry jus 16.00

Soup du Jour 12.00

Baby Romaine Salad with Lemon Pepper Vinaigrette
parmesan, cherry tomatoes and red onion 12.00

Endive, Fennel, and Blood Orange Salad
citrus glazed lobster, honey roasted peanuts, and Champagne vinaigrette 17.00

Marinated Beets with Honey Thyme Vinaigrette
fried goats cheese, arugula, and pomegranate 13.00

Hominy and Huitlacoche Cake with Grilled Spring Onion vinaigrette
arugula, poblano peppers, corn , and cippolini onions 25.00

Chicken Fried Shrimp and Grits
smoked porcinis, mirliton, tasso, and tomato red eye gravy 32.00

Sauteed Red Snapper with Blood Orange Emulsion
golden beet gnocchi, asparagus, and oyster mushrooms 34.00

Halibut, Clams, Mussels, and Chorizo with Aquapazza
Tuscan kale, melted leeks, and tomato confit 35.00

Roasted Duck Breast with Mole Reduction
corn truffle, cipollini onion and fava bean risotto 36.00

Roasted Chicken with Rosemary Jus
shiitakes, haricots verts and mashed potatoes 30.00

Lamb Loin with Basil Lamb Jus
panise, green garbanzo beans, artichokes, and Nicoise olives 36.00

Black Angus Filet Mignon with Red Wine Demi-Glace
beech mushrooms, haricots verts, fingerling potatoes and bacon marmalade 48.00

Vanilla Bean Crème Brulee 10.00
Rowan's Creek Single Barrel Bourbon 12.00

Caramelized Banana Split with Vanilla Ice Cream
warm banana bread, butterscotch, chocolate sauce and toasted walnuts 14.00
Frangelico 9.00

ChocolateTorte
with raspberry sauce 12.00
Warres 'Otima' 10yr Tawny Porto 10.00

Homemade Sorbet with fresh berries 11.00
Simmonet-Febvre Cremant de Bourgogne Blanc 15.00

Mexican Chocolate Semifreddo
mango curd, sweet plantains, and tamarind caramel 13.00
Boston Bual Madeira 14.00