Menu is subject to change due to Chef’s creativity and the seasonality of ingredients.
Appetizers |
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| Chilled Spring Pea Soup
Citrus Marinated Gulf Prawns | Jicama Fennel-Horseradish Mousseline | Spanish Almonds |
14 |
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Coffee Roasted Organic Beet Salad Caramelized Quinoa | Chevre Royale | Texas Grapefruit Five Spice Glazed Walnuts | Young Leaves |
14 |
| Caesar Salad
Hearts of Romaine | Lemon-Anchovy Dressing Shaved Pecorino Cheese | Sourdough Crisp |
12 |
| Blue Fin Tuna Tartare
Crispy Yuca Tiles | Wasabi Yogurt Avocado | Pickled Cucumber | Smoked Ponzu |
18 |
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Heritage Duroc Pork Cheeks Dry Ancho Chile Mole | Fingerling Potatoes Sunflower Seed-Sesame Purée | Carrot-Radish Salad |
17 |
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Pan Seared Maine Sea Scallops Golden Corn | Tomato-Cardamom Confit | Summer Melon Trout Roe | Dashi-Truffle Froth | Laver Oil |
18 |
Entrees |
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| Chef’s Creation of the Evening
Please speak with your server about Chef’s creation for tonight. |
Market Price |
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Bluefin Tuna Crispy Korean Barbecue Rice | Carrot-Yuzu Kosho Gel | Bok Choy Cucumbers | Fermented Black Bean-Ginger Vinaigrette |
36 |
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Scottish Salmon Sesame Roasted Eggplant Purée | Cured Heirloom Tomato-Shitake Salad Bay Scallops | Charred Onion-Tomato Bouillon |
33 |
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Prime Aged Beef New York Striploin Pancetta-Potato Macaire | Creamed Spinach Purée Spring Onions | Coffee Roasted Beets | Bordelaise |
44 |
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New Zealand Lamb Rack Zucchini-Shallot Pave | Spring Pea-Jalapeno Purée | Celery Root Indian Spiced Cashews | Rosemary Reduction |
46 |
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Organic French Cut Chicken Breast Prosciutto-Sweet Garlic Risotto | Portobello Mushrooms Pear Tomatoes | Almond Truffle Butter | Xerez Sherry |
29 |
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Maple Leaf Farms Duck Breast Leg Confit | Parsnip-Walnut Sourdough | Yong Carrots Sprouted Seeds and Grains | Blackberry-Brandy 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 |
7 each |
| Ask your server if you would like to purchase a gift certificate or Restaurant Martín shirt. 20% gratuity added to parties of five or more guests. Split dish and share charges will be applied. |
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