Menu
Ricardo Zarate
September 2-3
Anticucho/ Grilled Menu Dinner
Tasting Menu $45/ cocktails $10-$15/ corkage $20
1.Sweet potato chips| Huacatay, Huancaina and Rocoto Sauces
2.Grilled Scallops Tartar| Mentaiko Smoked Eggplant
3. Zapallo| Kobacha squash , miso chanacaca, cinnamon dressing
4. Amaebi| Santa Barbara Spot Prawns yuzu kosho sauce
5. Beef Fillet | Prime Fillet of Beef, aji amarillo, uni butter, Chochlo Puree
6. Anticucho trio | Traditional Peruvian Mixed Grill
7. Picarones| Blue Corn Peruvian doughnut holes, manjar blanco, crème fraiche
8. Suspiro| passion fruit
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August 31 – September 1, 2010
by Neal Fraser, Grace
Snacks $5-12/ Tasting Menu $49/ Wine Pairings by Joshua Klapper $40 /cocktails $10-$15/ corkage $20
Snacks
Grilled Octopus, pickled watermelon
Pied de Cochon, spicy aioli
Grilled Prosciutto Wrapped figs
Chilled Peach soup, sherry gelee
Seafood Ceviche
Menu 5 courses
Wild Seabass -slow cooked , spicy lobster ceviche
2008 À Côté Chardonnay, Santa Barbara County
Day Boat Scallop -Sauteed, chantrelle mushrooms, peas, fava beans
2008 La Fenêtre Chardonnay, Sierra Madre Vineyard, Santa Maria Valley
Pork -Braised, slow cooked egg, frisee, corn veloute
2008 La Fenêtre Pinot Noir, Los Alamos Vineyard, Santa Barbara County
Rib Eye of Beef- Grilled , black garlic flan, horseradish gremolata, braised greens
2007 La Fenêtre Syrah, Alisos Vineyard , Santa Barbara County
Pana Cotta -Vanilla , market berries, salted caramel
2008 À Côté Red Blend, Santa Barbara County
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Sept 4Vartan Abgaryan
TAPAS
PORK BELLY Fig Variations, Mascarpone Agnolotti, Maple + Black Pepper Gastrique $9
HAMACHI Greek Yogurt, Cucumber, Citrus, Mint, Spiced Granola $11
CHICKEN LIVER Crisp Skin, Candied Kumquat, Fennel , chamomile $7
5 Course Tasting $50
Bay Scallop | Chili, Lime, Melon, Iberico Ham, Sea Salt, Herbs
Cauliflower Soup | Vadouvan, Raw Cauliflower, Cauliflower “popcorn”
New Zealand Turbot | Zucchini, Tomato, Young Fennel, Bouillabaisse Broth
Black Garlic Emulsion, Harissa Oil
Pork | Pork Short Rib, Pork Cheek, Pig’s Ears, BBQ Flavors, Anson Mills Grits, Pickled Slaw, Stone Fruit
Chocolate Tart | valrhona chocolate, caramel panna cotta, peanuts, sea salt
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All guest checks include a service charge of 18%. While additional gratuities are appreciated, they are neither required nor expected.
Substitutions politely declined. Vegetarian options are not available during these chef’s brief tenure.
