Restaurant Week Menu
Assorted Housemade Breads
3 dollars per person
Appetizers
Caesar
Hearts of Romaine | Lemon-Anchovy Dressing
Shaved Pecorino Cheese | Sourdough Crisp
Wild Mushroom-Oyster-Leek Bisque
Robiolina Cheese Foam | Gulf Shrimp Cake
Mushroom Compote | Watercress
Duroc Pork Belly Bacon and Eggs
Crispy Pork Belly | Spanish Chorizo-Potato Pave | Sunnyside Up Quail Egg
Charred Cipollini Onions | Arugula | Dark Ale Beer-Pork Reduction
Entrees
Organic Chicken Breast
Manchego Cheese-Potato Macaire | Broccolini
Seasonal Wild Mushrooms | Lemon-Caper Jus
Scottish Salmon
Lump Crab “XO” | Winter Squash | Celery Root-Apple Purée
Sugar Snap Peas | Lemongrass-Dashi Broth | Prawn-Dill Oil
Black Angus Prime Beef New York Striploin
Yukon Gold Potato-Bacon Paillasson | Mushroom Duxelle
Caramelized Young Carrots | Spinach | Sauce Au Poivre
Vegetarian Tasting Plate
Asian BBQ Garnet Yams Heirloom Tomato-Endive-Goat Cheese Salad | Basil Pesto
Ginger-Carrot Soup | Parmesan Crisp Mushroom & Pecan Polenta | Brandied Fontina Cream
Sides 7.5 each
Truffled Orzo “Mac & Cheese”
Kimchi Glazed Brussels Sprouts Sautéed Spinach with Roasted Garlic
Crispy Fingerling Potatoes | Manchego Cheese Cream
Desserts
Molten Bittersweet Chocolate Cake (p. 294 in our cookbook)
Almond-Sesame Praline | Soft Chocolate Ganache
Sweet and Salty Caramel Sauce | Toasted Cinnamon Ice Cream
Caramelized Apple Tart Tatin
Mandarin-Passionfruit Syrup | Pecan Crumble | Buttermilk Panna Cotta
Bourbon Vanilla Ice Cream
Trio of Assorted House Made Ice Creams or Sorbets
$65 per person (A twenty percent gratuity will be added to all checks.)
Restaurant Martín 