Aureole Dinner Menu
First course
AMERICAN WHITE STURGEON CAVIAR
1 oz. $60 supplement
CHARLIE’S ONION SOUP
beef consommé with onions, foie gras, truffles,
Gruyère cheese puff pastry
“SILVER QUEEN” CORN SOUP
velvet smooth with rock shrimp and mushroom gratin
MESCLUN SALAD
100 year old balsamic vinegar, apple chips,
caramelized walnuts
BLACK MISSION FIG AND ROQUEFORT TART
warm with shaved Serrano ham
DUO OF AHI TUNA
tartare over Comice pear chutney,
seared tataki with ginger cilantro
FRISÉE SALAD WITH POACHED EGG
house smoked salmon, hazelnut, bacon, vintage sherry vinegar
MAINE SCALLOP TRIO
truffle encrusted, ceviche summer roll, crisp scallop wonton
THREE-CHEESE RAVIOLI WITH DUNGENESS CRAB
“Minus 8” ice wine vinegar infused shellfish sauce
SEARED “HUDSON VALLEY” FOIE GRAS
Vincent’s daily inspiration
$10 supplement
Main course
SAGE ROASTED WILD STRIPED BASS
goat’s cheese tortellini, salsify, wild mushrooms
SIMPLY GRILLED ESCOLAR
organic harvest vegetables, fingerling potatoes
Sicilian extra virgin oil
SAUTÉED FLUKE FILET
caramelized cauliflower, ruby grapes,
walnut-caper brown butter
PAN SEARED PACIFIC KING SALMON
black truffle risotto, puree of butternut squash
AUREOLE “SURF AND TURF”
braised beef short rib, butter poached Maine lobster,
spinach mousseline
$5 supplement
ORGANIC ROASTED CHICKEN
fricassee of fingerling potato and pearl onion, truffle infused jus
SONOMA SQUAB “ROSSINI”
fondant potato, seared foie gras, preserved cherry jus
ROASTED PORK LOIN AND CRISP FRESH BACON
sweet corn gallette, green apple and celery root, Calvados infused natural sauce
ROASTED RACK OF LAMB
tender lamb stuffed Campari tomato, braised flageolet beans,
Nicoise olives and preserved tomato
PRIME NEW YORK STEAK AU POIVRE
garlic broccolini, crisp potato and caramelized onion gateau
$5 supplement
FALL BEEF DUO
SEARED FILET MIGNON AND SAVORY SHEPARD’S PIE
organic ice carrots, roasted baby leeks
Tasting Menu
DUO OF AHI TUNA
tartare over Comice pear chutney,
seared tataki with ginger cilantro
• • •
THREE-CHEESE RAVIOLI WITH DUNGENESS CRAB
“Minus 8” ice wine vinegar infused shellfish sauce
• • •
SIMPLY GRILLED ESCOLAR
organic harvest vegetables, fingerling potatoes
Sicilian extra virgin oil
• • •
SONOMA SQUAB “ROSSINI”
fondant potato, seared foie gras, preserved cherry jus
• • •
FALL BEEF DUO
SEARED FILET MIGNON AND SAVORY SHEPARD’S PIE
organic ice carrots, roasted baby leeks
• • •
TASTING OF AMERICAN CHEESES
WITH CINNAMON SWIRL BRIOCHE AND QUINCE ESSENCE
Buttermilk Blue, Bucheret, Bravo Cheddar
• • •
AUTUMN PEAR TART TATIN WITH CHOCOLATE FONDUE
nutmeg gelato, Pear Williams anglais
• • •
PETIT FOURS AND HANDMADE CHOCOLATES
$95 Tasting Menu, $105 Tasting Swan Court
($65 supplemental menu price paired with wines) }
ALL PRICES AND MENUS ARE SUBJECT TO CHANGE
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