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 |
| 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 |
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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 Carrot-Red Curry Purée | Baby Bok Choy | Daikon Radish Sushi Rice Cracker | Ponzu-Pepper Vinaigrette |
36 |
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Scottish Salmon Baked Butternut Squash | Oyster Mushrooms | Black Sesame Asparagus-Pea Shoot Salad | Koni Miso Emulsion |
33 |
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Prime Aged Beef New York Striploin Pancetta-Potato Macaire | Creamed Spinach | 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 |
|
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. |
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