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Cuisine
Contemporary American, California, French
Neighborhood:
Downtown
Features
• Full Bar
• Bar Dining
• Patio / Outside Dining
• View
Reservations
Suggested
Parking
Valet
Payment Methods
AMEX, MasterCard, Visa, Discover, DC,
JCB, CB
Private Rooms
Yes, Please Call
Hours
Lunch
Monday - Friday 11:30am - 2:30pm
Dinner
Monday - Thursday
5:00pm - 9:00pm
Friday - Saturday 5:00pm - 10:00pm
Sunday
4:30pm - 9:00pm
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Cafe Pinot Menu
Daily Specials
Every season, executive chef Mark Gold roams the local farmers markets, seeking out the very best seasonal and organic produce for his seasonal menu.
Oysters 1.75 ea. 9.50 ½ doz. 17.50 doz.
Soup of the day 7.00
Appetizers
Classic Bakersfield French onion soup with crusty Gruyère cheese 8.95
Of course we have a simple greensalad with a garnished crouton 8.00
Crispy romaine leaves with Caesar dressing, aged Parmesan Reggiano and garlic croutons 9.50
Endive salad with Maytag blue cheese, walnut vinaigrette and candied walnuts 9.50
Two types of organic beets with soft goat cheese,crushed walnut and Meyer lemon vinaigrette 11.00
Bluefin tuna tartare with a reduction of citrusjuices, seasoned avocado purée and toasted nori 13.95
Sashimi of Japanese yellowtail withassorted garnishes and ponzu sauce 12.95
Peeky toe crab cake, roasted red pepper emulsion and organic watercress 13.95
Shaved Serrano ham with assorted late-harvested melon, candied walnuts and aged balsamic vinegar 12.50
Confit of duck - organic egg, date purée, vinegar reduction 14.00
Hudson Valley foie gras, apple and thyme market price
Entrees
Spicy lobster Bolognese with Maine lobster, linguini and lobster stock 23.00
John dory wrapped in Serrano ham, marinated and sautéed sepia, Marcona almonds and green olive purée 28.25
Cream of Arborio rice with an assortment ofwild mushrooms and crispy bone marrow 19.95
Three mustard-crusted farm-raised rotisserie chicken with crispy Pinot fries 18.95
Colorado lamb loin roasted with fingerling potatoes, green asparagus, almonds and tarragon 26.95
Wild striped bass with manila clams, house-curedSpanish chorizo and a piquillo pepper emulsion 27.25
Loin of milk-fed veal with white mushroom emulsion, Japanese sweet potato
and charred shishito peppers 29.95
Filet of beef served with a purée of heirloompotato and sweet onion, roasted cioppolini and carrot 29.95
Handmade linguini with sashimi of geoduckand razor clams, lemon and shallots 23.00
Breast of duck, roasted medium rare,with forbidden rice, carrots, seasoned
with candied lime and duckjus 26.75
Scottish king salmon served with braised artichokes, piquillo peppers, green olives and a garnish of saffron 28.00
Kobe short rib osso bucco with seasonal farmers market vegetables 29.95
Atasting of three cuts of roasted domestic rabbit – the loin, the rack and a house-made sausage 26.00
We feature Wagyu Beef and Perigord Black truffles on our menu
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