The Landmark

Lunch Menu

Starters

Sweet Corn Chowder 12.00

Maine Lobster and Chive Oil

Five Spice Calamari Salad 11.00

Asian Greens, Sweet Chili Vinaigrette

Young Red Oak and Lola Rosa 9.00

Ricotta Salata Cheese, Marinated Sweet 100 Tomatoes, Spring Garlic Vinaigrette

House Cured Citrus Salmon Terrine 14.00

Micro Herb Salad and Avocado

Jonah Crab Salad 13.00

Crispy Artichokes with Grapefruit and Mache lettuce

Main Courses

Chopped Salad 12.00

Endive and Romaine Lettuces, Crumbled Sheep’s Milk Feta, Kalamata Olives, Cucumber Vine Ripe Tomatoes, Red Onion, Chick Peas, Pequillo Peppers and Preserved Lemon Vinaigrette

Caesar Salad 10.00

Hearts of Romaine with Parmesan “Frico” Crisp and Roasted Garlic Croutons

Salmon Paillard 14.00

Tiny Arugula, Truffle Essence, Cipollini Onions, Lemon Olive Oil and Fava Bean

The “Landmark” Burger 18.00

Featuring Akaushi Beef on Wasabi – Sesame Bun with Texas B & B Pickles

Smoked Chicken Salad Sandwich 12.00

Artichokes Hearts, Celery and Lemon Aioli

Seared Ahi Sandwich 16.00

Ginger Aioli, Avocado, Onion Sprouts and Namasu

Pancetta Wrapped Prawns 20.00

Black Pepper Linguini, Spring Peas and Carbonara Sauce

Grilled Hangar Steak 19.00

Mixed Young Green Salad, Garlic Fries and Bordelaise Sauce

Chef’s Featured Fish 0.00

Grilled Monchong 21.00

Coconut Curry Broth, Tomato- Ginger Chutney and Baby Bok Choy

Tortellini “Fonduta” 13.00

Fontina Cheese Fondue and Black Truffle Butter

Dinner Menu

Starters

Sweet White Corn Chowder 15.00

Maine Lobster Tail and Chive Oil

Caesar Salad 9.00

Whole Leaves with White Anchovy Dressing, Sour Dough Croutons and “Frico” Chip

Caprese Salad 11.00

Heirloom Tomato with Paula’s Mozzarella and Basil

Grilled Asparagus Salad 10.00

Wild Arugula, Shaved Pecorino Cheese and Really Good Olive Oil

Jonah Crab Salad 13.00

Texas Grapefruit, Mache, Snipped Chives and Crispy Artichoke

Mixed Young Lettuces 9.00

Picked Herbs, Ricotta Salata Cheese and Grilled Texas Peaches

Hudson Valley Foie Gras Parfait 18.00

Slow Roasted Wild Pig, Vin Cotto and Fig with Sherry Cream

Citrus Cured Scottish Salmon Terrine 14.00

Micro Herb Salad, Roasted Artichoke Sauce and Apple Gelée

Tortellini “Fonduta” 13.00

Fontina Cheese Fondue with Black Truffle Butter

Main Courses

10 oz Angus Filet 38.00

Potato Cake, Roasted Forest Mushrooms, Cabrales Blue Cheese and Truffle Salt

Grilled Monchong 28.00

Coconut Curry Broth, Tomato – Ginger Chutney and Baby Bok Choy

Cedar Wrapped Salmon 27.00

Saffron Basmati, Jumbo Asparagus and Preserved Lemon Butter

Grilled Texas Partridge 32.00

Baby Leek Confit Risotto, and Natural Jus

Akaushi Sirloin 40.00

Wasabi Whipped Potatoes, Heirloom Carrots and Miso – Sake Reduction

Karabuta Pork Chop 30.00

Wilted Rainbow Swiss Chard, Herbed Polenta and Heirloom Tomato Jam

Arctic Char in “Fata” Paper 25.00

Chili Pepper Water, Haan Shimeji Mushrooms and Golangal

Fennel Cured Rack of Lamb 36.00

Fava Beans, Cippolini Onions, Olive Oil Stewed Artichokes and Wild Arugula

Seared Day Boat Scallops 28.00

Roast Garlic Flan, Parsley Verjus, Spanish Chorizo, Spring Peas and Micro Pea Tendrils