THE MARINE ROOM - SAN DIEGO

Appetizers

Plum Wine Braised Berkshire Pork Cheeks

Honshemiji, Black Garbanzos, Candied Root Vegetables

Elysium Muscat Reduction

15

Ocean Trilogy Tasting

Vanilla Lobster, Plum Tuna Tartare, Yellowtail Sashimi

Spanish Trout Caviar, Sesame Cone, Lemon Myrtle

17

Cashew Apricot Crusted Salmon Crab Cake

Buckwheat Yam Noodles, Wasabi Sprouts, Agrumes

Saffron Emulsion

16

Jordanian Zaatar Dusted Wild Prawn and Scallop

Saffron Couscous Pearls, Pain D’Epices, Lemongrass Foam

Preserved Kumquat

18

Ancho Cacao Rubbed Brandt Farm Beef Carpaccio

Winchester Cumin Gouda, Watercress, Fig Vincotto

Tamarind Pâte de Fruit, Horseradish Oil

16

Skillet Roasted Forest Mushroom Casserole

Tartufo Dumplings, Boudin Blanc, Apricot Sage Biscotti

20 Year Old Royal Ambrosante

15

Steamed Pacific Oysters in Spinach Leaf

Corail Mousse, Caviar Quintet, Lemon Myrtle

Verjus Beurre Blanc

17

Cypress Grove Purple Haze Goat Cheese Brûlée

Blue Heron Farm Greens, Rye Crisp, Griottes Coulis

Chestnut Honey Dressing

15

Maine Lobster Bisque

Golden Enoki, Pancetta, Yuzu Cream, Sunflower Nigella Twist

14

Classic Caesar Salad

Prepared Gueridon Style for two more

14 per person

Entrees

Pomegranate Macadamia Crusted Organic Salmon

Minted Wheat Berries, Charentais Melon, La Quercia Prosciutto

Absinthe Chervil Infusion

32

Leek Dill Pollen Coated Barramundi

Rose Fingerling, Tomato Confit, Maitake, Micro Basil

Buddha Hand Sake Essence

35

Lemon Verbena Annatto Basted Lobster Tail

Plantain Timbale, Habanero Mango Sausage, Tangerine Lace

Canton Ginger Butter

37

Hand Crafted Organic Tofu

Red Quinoa, Field Vegetables, King Oyster Mushroom, Coriander

Mandarin Miso Broth

26

Pepitas Five Spice Jidori Chicken

Sultana Raisin Tabouleh, Haricots Vert, Pickled Salsify

Cipollini Amaro Sauce

28

Midwestern Center Cut Filet Mignon

Hazelnut Potato Pie, Tilston Point Blue, Mountain Berry Chutney

Mustard Seed Garnacha Sauce

41

Fleur de Sel Thyme Rubbed Free Range Veal Tenderloin

Savory Corn Cake, Black Apple Fritter, Rainbow Chard

Elysium Muscat Reduction

37

Wattleseed Dusted Cervena Elk and Venison

Boniato Tian, Preserved Rhubarb, Tart Cherry

Cacao Nib Port Gastrique

41

Pistachio Cumin Crusted Colorado Lamb Noisettes

Porcini St. Andre Bread Pudding, Asparagus, Rosebud Jam

Mulberry Petit Syrah

39

                                               Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc