dinner

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

Appetizers

Chilled Spring Pea Soup

Citrus Marinated Gulf Prawns | Jicama

Fennel-Horseradish Mousseline | Spanish Almonds

14
Asparagus Salad

Goat Cheese-Ricotta Mousse | Kiwi-Grape Emulsion

Treviso Leaves | Smoked Paprika-Tapioca Cracker

13
Caesar Salad

Hearts of Romaine | Lemon-Anchovy Dressing

Shaved Pecorino Cheese | Sourdough Crisp

12
Blue Fin Tuna Tartare

Smoke Eel Cream | Fermented Black Garlic-Shoyu Purée

Avocado | Persian Cucumber | Texas Grapefruit

18
Slow Braised Heritage Duroc Pork Cheeks

Molasses-Rosemary Glazed Yams | Charred-Onion-Pecan Oil

Citrus-Spring Pea Shoot Salad

17
Maine Lobster

Poached in Smoked Butter | Squash-Chorizo Sourdough Pancake

Pickled Apples | Oyster-Spring Herb Emulsion

18

Entrees

Chef’s Creation of the Evening

Please speak with your server about Chef’s creation for tonight.

Market Price

Bluefin Tuna

Carrot-Red Curry Purée | Baby Bok Choy | Daikon Radish

Sushi Rice Cracker | Ponzu-Pepper Vinaigrette

36

Scottish Salmon

Baked Butternut Squash | Oyster Mushrooms | Black Sesame

Asparagus-Pea Shoot Salad | Koni Miso Emulsion

33

Prime Aged Beef New York Striploin

Pancetta-Potato Macaire | Creamed Spinach | Spring Onions

Coffee Roasted Beets | Bordelaise

44

New Zealand Lamb Rack

Zucchini-Shallot Pave | Spring Pea-Jalapeno Purée | Celery Root

Indian Spiced Cashews | Rosemary Reduction

46

Organic French Cut Chicken Breast

Prosciutto-Sweet Garlic Risotto | Portobello Mushrooms

Pear Tomatoes | Almond Truffle Butter | Xerez Sherry

29

Maple Leaf Farms Duck Breast

Duck Leg Confit Pie | Charred Parsnips | Oven Dried Grapes

Arugula | Pepper-Orange Reduction

36
Vegetarian Tasting Plate
Please speak with your server about Chef’s creation for tonight.
28
Sides 
Truffled Orzo “Mac & Cheese”

 

Crispy Polenta

Sautéed Spinach with Roasted Garlic

Roasted Broccolini with Rosemary Butter

7 each
 
Ask your server if you would like to purchase a gift certificate, neck tie or Restaurant Martín shirt.
20% gratuity added to parties of five or more guests. Split dish and share charges will be applied.