Brian Dokko Online

 

Please contact me at  for booking inquiries or with any questions.

 

 

Summer 2011 Carte

May – August

(subject to availability)

Before

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Puff pastry

layered with prosciutto, gruyère cheese, coriander

$4

Endive cups

belgian endive, candied pecans, gorgonzola cheese, drizzled with truffle-honey vinaigrette

$6

Charcuterie Plate

assorted artisan cheeses and cured meats, cornichons, caper berries, fig preserves

$13

House made chips

yellow and purple potatoes, garlic aoili

$3

Portabella fries

lightly battered in buttermilk, truffle aoili

$6

 

Greens

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Watercress & Frisée

valencia orange suprêmes, sliced radish, cocoa nibs, hazelnut vinaigrette

$7

Beef Carpaccio

paper-thin tenderloin, arugula, shaved parmesan cheese, capers, black truffle oil

$12

Baby Greens

spinach, arugula, parmesan reggiano, slivered almonds, first-press olive oil, meyer lemon

$6

 

Soups

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Soupe à l’oignon

caramelized vidalia onions, chicken stock, comté cheese

$9

Warm Vichyssoise

leeks, potatoes, cream, chicken stock, garnished with cognac

$9

 

Intermezzi

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Potatoes au gratin

yukon gold potatoes, cream, comté cheese, white truffle salt, cracked coriander

$9

Seared Ahi†*

black and white sesame seeds, fresh thyme, black tobiko, served over baby greens

$12

Roasted Asparagus

cottled egg, garlic croutons

$9

 

Mains

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Pork Loin

pan-seared then finished in the oven, paired with hawaiian black salt in black truffle oil and a housemade coarse mustard, carrot purée

$19

Chilean Sea Bass

prepared en papillote: prepared in a parchment “envelope” with sake, miso, fresh vegetables, and Israeli cous cous

$22

American-style Kobe Beef Ribeye

4 oz. sliced, seared, drizzled with sesame oil, served with sweet potato fries

$23

Gnocchi

house made, in a cream sauce with a hint of vanilla

$16

 

Sous Vide

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French for “under pressure,” sous vide is a method of cooking food, sealed in vacuum-sealed pouches, immersed in a rigorously temperature-controlled water bath.  The result is the preservation of the ingredients and their integrity (no loss of natural juices/flavors), incredibly tender and succulent meat, and retention of nutritional properties.

Organic Beef Tenderloin*

6 oz cut, served with bacon-sautéed brussel sprouts, glazed carrots

$28

New Zealand rack of lamb*

seasoned with celery salt and thyme, served with bacon brussels sprouts

$25

The chef recommends medium rare for the beef and lamb

 

Desserts

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Macarons Parisienne

rose, chocolate caramel, or blackcurrant.

$7

House made Sorbet

strawberry, watermelon & grey goose, or lime basil granita

$5

House made Ice Cream

68% Callebaut Dark Chocolate, Madagascar Vanilla Bean, or Fig

$6

Crêpes

strawberry with chambord, banana and nutella,

$7

 

After

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Coffee and Tea

espresso / latté / cappuccino / dean & deluca chamomile tea

$4

Digestifs

12 ouzo / fernet branca / limoncello crema (gioia luisa)

$5

 

 

* Consuming raw or undercooked meat, seafood, or egg may increase your risk of food-borne illness

 

 

 

Advisements:

 

Please choose one selection from each applicable category for all guests

Please inform us of any specific dietary needs/allergies

 

Please allow a full three hours for dinner service

Vegetarian options available

included:

taxes and basic gratuities

tableware, excluding glasses

 

not included:

table decorations, table cloths

beverages, glasses, or stemware