|
Cuisine
Contemporary American
Neighborhood
Ventura
Cross Street
California Street
Ambiance
Up-Scale Casual
Dress Code
Casual
Features
Bar Dining
Lounge
Full Bar
Outside Garden / Patio
Personal Wines Welcome (Corkage Fee)
Private Rooms Available
Chef's Tasting Menu
Reservations
Suggested
Parking
Private Lot
Payment Methods
AMEX
Dinners Club
Discover
Mastercard
Visa
Private Rooms
yes, please call
Hours
Tuesday - Thursday
5:00pm - 9:30pm,
Friday - Saturday
5:00pm - 10:30pm,
Sunday
5:00pm - 9:30pm |
Brooks Dinner Menu
OPENERS
Chilled Yellow Tomato Gazpacho 8
Seared Blue Crab Cake - Chive Oill
Simple Greens 7
Dried Apricots - Spiced Pecans - Orange Vincotto Dressing
Limoncello-Steamed Blue Hill Mussels 10
Oven-Dried Tomato - Lemon - Thyme Cream
Warm Mexican Lobster Sope 12
Mango Relish - Smoked Chili Lime Lobster Cream
Grilled Asparagus Salad 9
Burrata - Toasted Spanish Almonds - Tiny Greens - Sherry Vinaigrette
Pan-Seared New York Foie Gras 14
Black Pepper Waffle - Maple-Glazed Grilled Peaches - Crispy Pancetta
Chopped Hearts of Romaine 7
Parmesan Cheese - Herb Garlic Crouton - “Chi-Chi” Dressing
Cornmeal Fried Oysters 11
Fennel Celery Root Slaw - Gorgonzola - “Buffalo” Aioli
Carnaroli Risotto 10
Crispy Rock Shrimp - Ruby Red Grapefruit - Sweet Garlic - Aged Pecorino Romano
FILLERS
Lemon & Pine Nut-Crusted Alaskan Halibut 24
Wilted Baby Arugula - Black Olive & Sun-Dried Tomato Vinaigrette
Grilled Salmon 20
Sautéed Collard Greens - Apple Wood Smoked Bacon - Roasted Corn Black Pepper Broth - Tobacco Onions
Wood-Grilled Free Range Chicken Breast 19
Soft Polenta - Oyster Mushrooms - Roasted Red Bell Pepper Salsa
24 Hour-Marinated Short Ribs 23
Olive Oil Parsnip Purée - Watercress Artichoke Salad - Cider Barbeque Glaze
Cast Iron-Seared Day Boat Scallops 24
Cactus Relish - Truffle Squash - Mole Vinaigrette
Star Anise & Coriander-Dusted Big Eye Tuna 24
Wok Seared Bok Choy - Foie Gras Ginger Pot Stickers - Green Curry Sauce
16 oz Bone-In Ribeye Chop 34
Anson Mills Jalapeño Cheese Grits - Golden Raisins & Garlic Sautéed Rapini - Rosemary Zinfandel Sauce
CHEF’S FIVE COURSE TASTING MENU 55
with wine pairing 85
Featuring Chef’s signature dishes and creations designed from seasonal ingredients
SIDES 5
Sautéed Collard Greens
Wok Seared Bok Choy
Soft Polenta
Olive Oil Parsnip Purée
Anson Mills Jalapeño Cheese Grits
Truffle Squash
REWARDS 7
Cornmeal Buttermilk Roasted Apple Buckle
Maple Walnut Gelato
Chocolate Chip Brownie
Roasted Banana Gelato - Peanut Butter Peanut Brittle - Chocolate and Caramel Sauce
Grilled Lemon Pound Cake
Marinated Local Fresh Berries - Lemon Ginger Granita
Ancho Chile Chocolate Cupcake
Honey Vanilla Bean Gelato - Cinnamon Anglaise
Coffee Pot de Crème
Almond Orange Biscotti
CHEESE PLATE 12
Selection of Local Handmade Cheeses - Toasted Nut and Fruit Bread - Seasonal Chutney |
