Executive Chef: Joey Elenterio
Whenever possible garnishes, blossoms, herbs, and other greenery utilized in
Chef Elenterio's dishes
are harvested from the Chez TJ Garden adjoining the house.
Valentine's Day Menu
$140 Per Person; $220 with Wine Pairings
Oyster on the Half Shell
&
American Sturgeon Caviar
Sashimi of Yellowtail Jack
Uni / Char Roe / Oregon Truffle / Persimmon / Radish
62˚ Hen Egg
Cauliflower / Bottarga / Mint
Pan Seared Maine Diver Scallop
Bluefoot Mushroom / Pork Belly / Winter Greens
Butter Poached Snake River Farms Filet Mignon
Pinenut / Parsnip / Leek / Onion
Duo of Sweets
Winter Citrus / Peanut / Caramel / Chocolate
This is a sample menu from February 3, 2012.
Menus are subject to change.
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Menu Gastronomique
$85 Per Person; $140 with Wine Pairings
Purée of Winter Leek
Périgord Truffle, Yukon Gold Potato, Fuji Apple, Pork Bacon
Tobacco Smoked Tofu & Foie Gras Mille-Feuille
Beet, Tangerine, Hearts of Palm, Argan Oil
($15 supplemental)
Rose & Lemon Cured Southern California Yellowtail
Avocado, Egg, Menthol, Salsify
_______
Pan Seared Maine Diver Scallop
Blood Orange, Black Garlic, Broccoli, Pine Nut
Gently Cooked New Zealand Tai Snapper
Tokyo Turnip, Comice Pear, Shimeji, Cippolini
_______
Braised Wild Boar Osso Buco
Saffron, Kumquat, Winter Spinach, Coconut
Pan Seared South Texas Venison Saddle
Rapini, Black Trumpet, Parsley, Oregon Truffle
_________
Trio of Fromage - Domestic & Imported
Seasonal Accoutrements
($20 supplemental)
_________
Chocolate Bread Pudding
Sesame, Kinako, Ancho, Cinnamon
Butterscotch Pot de Crème
Pineapple, Banana, Cocoa Nib, Brioche
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Chef's Tasting Menu
$120 Per Person; $195 with Wine Pairings
No Substitutions
American Sturgeon Caviar
Ramp, Smoke, Beef Fat
with Parróne, Malbec - Tannat, Rosé, Mendoza, 2008
Rose Lemonade Cured Yellowtail
Avocado, Menthol, Salsify, Beet
with Abbazia di Novacella, Kerner, Valle Isarco-Alto Adige, 2010
62° Jidori Hen Egg
Chantrelle, Amarath, BBQ Sauce, Tabasco
with Esterlina, Riesling, Cole Ranch, 2010
Pan Seared Maine Diver Scallop
Blood Orange, Black Garlic, Broccoli, Pine Nut
with Domaine de Vedilhan, Viognier, Pays d'Oc, 2010
Petaluma Farms Chicken Wing " Coq au Vin"
Bacon, Pearl Onion, Maitake, Carrot
with Boutinot, Grenache Blend, Les Coteaux, Côtes du Rhône Villages, 2008
Roasted Snake River Farms Ribeye
Red Cabbage, Carrot, Fennel, Hot Mustard
with Bodega Atamisque, Malbec, Catalpa, Tupungato-Mendoza, 2009
Truffle Tremon, Cypress Grove Chevre, Humboldt
Thyme, Bacon, Marmalade
with Dow's, Late Bottle Vintage, Porto, 2006
Parsnip Spice Cake
Seckel Pear, Sake, Star Anise
with Château d'Armajan des Ormes, Sauternes, 2002
The Chef's Tasting Menu is not available after 9PM on Friday or Saturday
Make a reservation soon!
Discover and revel in the colorful, inventive, and masterful talent of our
Executive Chef, Joey Elenterio
Reservations
Contact us directly by calling the restaurant at (650) 964-7466 to make a reservation or use Open Table to make a reservation online by clicking here.
