Cafe Pinot

Dinner Menu

APPETIZERS

Crispy romaine leaves with Caesar dressing, aged Reggiano and garlic croutons 9.00

Of course we have a simple green salad with a garnished crouton 8.00

Endive salad with Maytag blue cheese, walnut vinaigrette and candied walnuts 9.50

Sashimi of Japanese yellow tail garnished with Kosho, yuzu granita and ponzu sauce 12.50

Peeky Toe crab cake, "salsa verde" with tiny, crunchy, organic spring vegetables 12.95

Assorted heirloom tomatoes, basil crushed in a mortar, burrata cheese and toasted bread salad 12.50

Two types of organic beets with soft goat cheese, crushed walnut and a Meyer lemon vinaigrette 11.00

Steamed white asparagus from Holland, French cheese fondue, green olive and bacon 14.00

Classic Bakersfield French onion soup with crusty Gruyere cheese 7.95

Oysters on the half shell; variety changes daily 18.00

per dozen

Our soup today could be different than yesterday 7.00

Bluefin tuna tartare with a reduction of citrus juices, seasoned avocado puree and toasted nori 12.50

Hudson Valley foie gras, apple butter and rosemary syrup 0.00

ENTREES

Spicy lobster Bolognese with Maine lobster, linguini and lobster stock 23.00

John Dory, steamed with the fat from a Serrano ham, white mushroom emulsion and toasted cauliflower 26.00

Mascarpone enriched gnocchi, lemon garlic puree, caper berries, toasted brioche and burrata cheese 19.50

Three mustard crusted farm raised rotisserie chicken with crispy Pinot fries 17.95

A creamy rice made with Caranoli rice, green asparagus and clams, toasted breadcrumbs 18.25

Colorado lamb loin roasted with fingerling potatoes, green asparagus, almonds and tarragon 26.95

Roasted Casco Bay cod, a stew of cuttlefish and white meatballs, porcini mushroom 27.25

Confit of milk fed loin of veal, brioche crusted white asparagus, fava bean puree and Meyer lemon 29.95

Filet of beef 29.95

served with a puree of heirloom potato & sweet onion, roasted cioppolini onions & carrot

A breast of duck roasted medium rare, forbidden rice, carrots seasoned with candied lime, duck jus 26.95

Wild Alaskan King salmon 28.95

with braised artichokes, piquillo peppers, green olive and saffron to garnish

Hand harvested scallops 29.95

with black trumpet mushrooms, fresh garbanzo beans and crispy lomo ham

Roasted halibut from Pacific waters 28.25

with a butter lettuce veloute, fingerling potatoes glazed in truffle butter