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2 West Dinner Menu
FRUITS DE MER
MARKET SELECTION OF OYSTERS 18
½ DOZEN
JUMBO SHRIMP COCKTAIL 18
5 PIECES
LITTLENECK CLAMS 13
½ DOZEN
FRUIT DE MER 39
COMBINATION OF THE THREE ABOVE
FOR 2 PEOPLE
APPETIZERS
PROSCIUTTO WRAPPED ASPARAGUS 15
GRILLED WITH WARM GOAT CHEESE TART BABY ARUGULA, PORT WINE REDUCTION
SEARED HEAD ON SHRIMP AND OCTOPUS 18
LEMON PAPRIKA, PARSLEY BUTTER
PISTACHIO CRUSTED FOIE GRAS 21
ROASTED BEETS, PICKLED BLACKBERRIES
BRIOCHE AND SAUTERNES JUS
SALADS
CAESAR SALAD 9
BABY GREEN AND RED ROMAINE HOMEMADE BRIOCHE CROUTONS
BEEFSTEAK SALAD 11
TOMATO, ONION, BLUE CHEESE
BASIL AND OLIVE OIL
FRISEE AUX LARDONS 12
POACHED EGG, WARM SHALLOTS
AND BACON VINAIGRETTE
ORGANIC FIELD GREENS 9
CRISPY VEGETABLES, SHERRY VINAIGRETTE
SOUPS
CREAMY MAINE LOBSTER BISQUE
8 CUP/12 BOWL
OVEN ROASTED TOMATOES AND LOBSTER CONFIT
FRENCH ONION
7CUP/11BOWL
MELTED GRUYERE, TOASTED BAGUETTE
GRILLED BEEF
CERTIFIED ANGUS PRIME 34
THE RAREST LEVEL OF CLASSIFICATION OFFERED BY THE USDA ONLY 2% OF THE CATTLE IN THE U.S.A. MEET THE STRINGENT SELECTION PROCESS TO BE LABELED USDA CERTIFIED ANGUS PRIME
CERTIFIED HAWAIIAN KOBE RIB EYE 70
THE USDA USES THE FAT CONTENT OF THE RIB EYE OF THE CATTLE AS ITS MAIN DETERMINANT OF THE CLASSIFICATION IT WILL BESTOW ON THE CATTLE. KOBE OR WAGYU BEEF HAS UP TO 25% MORE FAT IN THE EYE OF THE RIB EYE WHICH IS WHY CUTS COMING FROM KOBE ARE THE MOST FLAVORFUL, TENDER, AND SOUGHT AFTER CUTS
CERTIFIED PRIME PORTERHOUSE FOR TWO 68
MANY BEEF LOVERS WOULD ARGUE THIS TO BE THE KING OF THE CUTS. IT OFFERS BOTH THE FLAVORFUL SIRLOIN AND SOFT TENDERLOIN ON THE SAME BONE.
IN THIS CASE, FOR A TOTAL OF 42 OUNCES
CERTIFIED ANGUS
FROM CERTIFIED BLACK ANGUS CATTLE
CENTER CUT FILET MIGNON 32
"COWBOY CUT" RIB EYE 39
OTHER INTERESTING CUTS
ORGANIC MILK FED VEAL CHOP 36
COLORADO DOUBLE LAMB CHOP 38
BRICK PRESSED MARINATED HALF CHICKEN 24
OUR SAUCIER WILL OFFER A SELECTION OF 8 TO 10 SAUCES TO ACCOMPANY YOUR ENTRÉE. EACH SAUCE IS MADE DAILY USING MODERN AND CLASSIC FRENCH TECHNIQUES.
ALL OUR MEATS ARE SERVED A LA CARTE WITH HOUSE MADE POMMES FRITES
SEAFOOD
ATLANTIC SALMON 25
ORGANICALLY FED FROM THE PRISTINE WATERS OF NOVA SCOTIA
FINGERLING POTATOES, FAVA BEANS AND HORSERADISH SAUCE
SEARED MAINE JUMBO SCALLOP 26
ROASTED FENNEL, PORCINIS AND SNOW PEAS
CARROT GINGER EMULSION
SEARED AHI TUNA STEAK 29
ARTICHOKE PURÉE, PRESERVED LEMON CALAMATA OILVE VINAIGRETTE
BRAISED STRIPPED BASS 27
BLACK RISOTTO, CALAMARI, ROASTED TOMATOES, MELTED MANCHEGO CHEESE AND SAUCE VIERGE
SIGNATURE DISHES
JUMBO LUMP CRAB CAKES 16
TOMATO CAPER RELISH
ESCARGOT 12
BAKED TRADITIONALLY WITH PARSLEY & GARLIC BUTTER
LEMON SOLE MEUNIERE 26
ROASTED FINGERLING POTATOES
WILD MUSHROOM AND SORREL
BOURBON BRAISED SHORT RIB 31
MORELS, SPINACH, WHITE ASPARAGUS, FIDDLE HEAD FERNS
TARTARE
OUR TARTARE IS HAND SLICED AND MADE FRESH TO ORDER USING ONLY THE HIGHEST QUALITY
KOBE BEEF
SMALL PORTION 21
LARGE PORTION 39
AS AN ENTRÉE; SERVED WITH POMMES FRITES
DUO OF AHI TUNA 17
TARTARE AND CARPACCIO,
AVOCADO, SPICY CHILEAN CARICA SALAD
SIDES 8
MACARONI AND CHEESE
WITH GRUYERE CHEESE AND BLACK TRUFFLES
CREAMED SPINACH
FOREST MUSHROOMS
JUMBO ASPARAGUS
SEASONAL VEGETABLES
CAULIFLOWER GRATIN
GARLIC MASHED POTATO
BAKED POTATO
SERVED WITH SOUR CREAM CHIVES AND BACON
Chef De Cuisine -- Jose M. Fernandez
Pastry Chef – Laurent Richard
Restaurant Manager -- Dana Pellicano
Jacques Sorci -- Maitre Cuisinier De France
Executive Chef/Food and Beverage Director
18% Gratuity Included for Parties of 6 or more |
