| 33 Restaurant & Lounge Dinner Menu
SALADS & APPETIZERS
COLD
Baby Mesclun Greens
Mesclun and Ricotta Salad dressed with Vegetable Wafers, Sunflower
Seeds and Vinaigrette 7
Rouquette “Arugula” & Mizuna Salad
with Walnut Brittle and Walnut Champagne Vinaigrette 8
Caesar Salad*
33’s Classic Caesar with Homemade Garlic Focaccia Croutons and
Shaved Parmesan 9
With Fresh Maine Lobster Meat*
A Delicious Addition 15
3 Artisan Cheeses
3 Cheese Varieties with Classical Garnish and Crostini from the Formaggio Kitchen 9
Peekytoe Crab Salad**
Tossed with Cilantro, Chives and Lemon Vinaigrette served over
a Bed of Tuna Carpaccio 14
Chilled Lobster and Asparagus Salad
Maine Lobster, Asparagus Tips, Wild Mushrooms and Hearts of Palm 16
WARM
Fire Roasted Corn Soup
Finished with Roasted Corn Kernels and a Saffron
Smoked Haddock Flan Island 7
Goat Cheese and Cured Tomato Tart
French Green Bean Salad and Lemon Black Pepper Vinaigrette 12
Hamachi King Fish**
Marinated in Saki and Miso with Grilled Pineapple and Opal Basil 16
Dungeness Jumbo Crab Steak
Covered with an Apple Slaw and Sunchoke Bisque 15
Foie Gras Torchon and Leg Confit Rilletes
Plated with a Morel and Cippolini Ragout 15
ENTREES
FROM THE SEA
Baked Halibut
with a Salt Cod Brandade Crust and Saffron Okra Curry Gumbo
“Just Like in the Bayou” 25
Organic Salmon*
Anise Scented Three Bean Etouffée, Buttery Braised Leeks and a Perigueux
“Truffle” Sauce 24
Glazed Indonesian Tuna* **
Rock Shrimp Dumpling, Ponzu Thai Eggplant, Seared Maki and a Shiso Broth 26
Seared Sea Scallops
Parsnip Purée Infused with Sea Urchin, Tomato Confit and a
Dijon Lemon Beurre 27
Butter Roasted Maine Lobster
Edamame Pancake, Long Beans, Tonka Bean Crustacean Broth and
Rice Wine Gastric 36
FROM THE LAND
Light Cobb Smoked Split Organic Chicken*
Alsatian Fingerling Potatoes, Garlic Beet Greens and Roasting Juices 23
Duck Three Ways*
Seared Breast, Leg Confit and a Taro Risotto with
Duck Procuitto and a Mango Mustard Jus 27
Nyman Ranch Pork Sirloin*
Brined overnight with Delmonico Potatoes, Hubbard Squash and
an Eau de Vie Sauce 25
Roasted Sirloin of Beef Block*
Boursin Fuet Potatoes, Porcini Mushrooms served with a Three
Peppercorn Demiglace 32
Beef Tenderloin*
with Pomme Rosti, Fricassée of Mushroom, Buttered
String Beans and Madeira Jus 34
Bordeaux Glazed Rib Eye Chop for Two*
“Châteaubriand,” Choice of Two Sides and a Great Hill Blue Cheese Mousse 48
SIDES
Truffle Macaroni & Cheese 5
Garlic Whipped Potatoes 5
Wild Mushrooms 5
Three Bean Cassoulet 5
DESSERTS
Warm Bittersweet Chocolate Cake
Cinnamon Stick Ice Cream, Toasted Walnut Sauce and Banana Purée 7
Bananas Foster Bread Pudding
Double Chocolate Ice Cream with a Succulent Rum Emulsion 6
Petit Plat Au Chocolat for Two
Chocolate Mousse Brownie Sandwich, a Warm Bittersweet
Chocolate Cake with Tonkanese Ice Cream and a White Chocolate Ice Cream Shake 12
Tahitian Vanilla Bean Crème Brûlée
Crab Apple Confiture and “Lady Fingers” (Italian Flat Bread) 7
A Selection of Cheeses from Fromaggio Kitchen
Hand Selected Cow, Sheep, and Goat’s Milk Cheeses, Crustini, Fig Purée
and Pink Peppercorn Honey 7
Roasted Apple Tart Tatin
Dulce De Leche Topped with a Scoop of Burnt Sugar Ice Cream 7
Warm Individual Carrot Cake
Spiced Carrot Reduction, Classic Cream Cheese Frosting
Pistachio Ice Cream and Candied Carrots 7
Ice Cream Medley
Burnt Sugar, Lemon Olive Oil and Tonkanese Ice Cream 6
Trio of Sorbet
Champagne, Cassis and Raspberry Sorbet 6
Our Executive Chef, Anthony Dawodu wish you an excellent dinner!
* Prepared with raw or undercooked meat, poultry, seafood, eggs or shellfish.
Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs
may increase your risk of food borne illness.
** Chef’s Recommendations.
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