dinner

Menu is subject to change due to Chef’s creativity and the seasonality of ingredients.

Appetizers

Chilled English Pea-Mint Soup
Curry Spiced Prawns + Crispy Potato
Greek Yogurt + Pink Peppercorn
Pickled Lemon
14
Caesar Salad
Hearts of Romaine
Lemon-Anchovy Dressing
Shaved Pecorino Cheese + Sourdough Crisp
12
Slow Roasted Beet and Garden Salad
Chèvre Mousse + Asparagus + Green Apple
Cured Olive-Walnut Purée
Petite Leaves + Tarragon
13
Bay Sea Scallops
Yuzu Glaze + Soy Bean-Shallot Purée + Pressed Melon
Fennel + Spring Onion Pancake
Blackened Tomatillos
17
Yellow Fin Tuna Tartare
Hass Avocado Mousse
Coconut-Wasabi Purée
Green Papaya Salad
Black Sesame Vietnamese-Dashi Syrup
17
Charred Jumbo Asparagus
Texas Quail Croustillant
Turnip-Mustard Purée
Lemon Agrumato + Ancient Grains
Parmesan Hollandaise 
16

Entrees

Pan Seared Salmon
Crushed Eggplant + Zucchini Fritters
Mint + BBQ Marcona Almonds
Smoked Crème Fraîche
Trout Caviar
31
Yellow Fin Tuna
Yuzu Kosho Jasmine Rice + Aji Amarillo
Horseradish + Snap Peas
Enoki Mushrooms
Lemon-Kombu Reduction
33
Prime Black Angus Beef Tenderloin
Slow Braised Boneless Short Rib
Snap Peas + Shimeji Mushrooms
Manchego Pommes Dauphines
Shallot Aigre-Doux + Green Peppercorn
38
Heritage Duroc Pork Ribeye
Sesame Panisse + Grapefruit Mostarda
Barbecued Cipollini Onions
Fermented Black Garlic
Sauce Vert
35
Organic Chicken Breast
Bacon-Goat Cheese Stuffed Thigh
Bean Masa Dumplings
Avocado + Spring Onions
Carrots + Recardo Negro
28
Maple Leaf Farms Duck Breast
Balsamic-Port Glaze
Duck Leg Confit + Black Quinoa
Baby Turnips + Sunflower Seeds
Shaved Carrots
Charred Onion-Duck Reduction
34
Chef’s Seafood Creation of the Evening
Please speak with your server about Chef’s creation for tonight.
Market Price
Vegetarian Tasting Plate
Please speak with your server about Chef’s creation for tonight.
28
All sides 
Crispy Smoked Gouda Polenta
Truffled Orzo “Mac & Cheese”
Sautéed Spinach with Roasted Garlic Grilled Asparagus in Rosemary Butter
6
Ask your server if you would like to purchase a gift certificate, neck tie or Restaurant Martín shirt.
20% gratuity added to parties of six or more guests. Split dish and share charges will be applied.