Dining: The Observatory

A La Carte Menu

Appetizers
sixteen dollars

  Soup of Fennel, Spring Leeks & Coconut
coconut & fennel seed tuile
   
  Salad of Vanilla Poached Granny Smith Apples with Farmhouse Cheddar
baby organic lettuces, roasted almonds, buttermilk cream, cider vinaigrette
   
  Tartare of Ahi Tuna
cucumber vinaigrette, beet foam, soft boiled quail egg
   

Delice of Fresh Oysters
gazpacho granité & cold Champagne sabayon with seaweed caviar
 
Beef Carpaccio with Pickled Veal Tongue
grilled savoy cabbage and radicchio, bagna cauda vinaigrette
 
Warm Salad of Confit Duck & Ham Hocks
frisée, sweet mustard vinaigrette, poached chicken egg
 


Entrées
thirty nine dollars
  Beef Tenderloin
daube of short rib, cauliflower three ways
   
  Roasted Rump of Lamb
Merguez aligot potato croquette, spring peas, star anise foam
   
  Tranche of Veal Loin
sweetbreads & prosciutto, ricotta gnocchi with beurre noisette, sage, wild mushrooms
   

Cornish Game Hen
truffle macaroni, spring vegetables, truffle froth
 

Baby Eggplant Parmigiano*
frico, beluga lentils & mushroom jus
 

Seared Scallops with Confit Belly of Violet Creek Pork
saffron & smoked paprika salardaise potatoes, carrot cumin purée
 
Roasted Halibut
warm potato salad with Dungeness crab, red pepper confit & balsamic
 
Broiled Striped Bass
Manila clam chowder, spinach, tomato concassé

*thirty five dollars 



Desserts
thirteen dollars

  Tatin of Organic White Tea Poached Pear
lavender ice cream, honeycomb 
Recommended pairing: Alois Kracher "Beerenauslese", Burgenland, Austria 2005
   
  White Chocolate Mousse & Roasted Strawberries
cocoa krispies, rhubarb sorbet 
Recommended pairing: Disznoko "4 Puttonyos", Tokaji, Hungary 2000
   
  Chocolate Griottine Clafoutis
toasted almond ice cream 
Recommended pairing: Dow's LBV, Douro Valley, Portugal 2001
   

Brillat Savarin Cheesecake
lychee & rosewater sorbet, Champagne jellies, gooseberry purée 
Recommended pairing: Gehringer Late Harvest Riesling, Okanagan Valley, Canada 2005
 

Sticky Toffee Pudding
vanilla bean ice cream
Recommended pairing: Emilio Lustau "East India Solera" Sherry, Jerez, Spain NV

Dino L. Gazzola - Executive Chef
Tobin Boothe - Sous Chef