SAMPLE DINNER MENU


 

Chef's Market Prix Fixe


Shaved Celery and Medjool Date Salad
Point Reyes Blue, Candied Pecans and Creamy White Balsamic Vinaigrette

Schloss Schönborn 'Erbach Marcobrunn' Riesling, Kabinett, Rheingau, Germany, 2007

Pan Roasted Lamb Loin with Thyme
Glazed Nantes Carrots and Creamed Spinach Cannelloni
Lamb Jus infused with Coriander Seeds

Jus Soli Syrah, Sonoma Valley, California, 2005

Honey Panna Cotta
Apricot Sorbet and Toasted Almonds

Andrew Rich Gewurztraminer, Columbia Valley, Washington, 2007

49. with Wine Pairing 86.


À la Carte Menu


Cream of Mushroom Soup
Toasted Croutons and Chives
11.

Dios Baco Sherry, Amontillado, Jerez-Xérès, Spain
9.

Maine Lobster and Roasted Asparagus Salad
Shaved Red Radish, Hollandaise Sauce and Fried Capers
16.

Forni Brown and Welsh Mixed Field Green Salad
Red Wine Vinaigrette
10.

Beef Carpaccio with Crushed Himalayan Truffles
Watercress, Crispy Potatoes and Truffle Aioli
13.

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“New England Lobster and Clam Bake”
Butter Poached Maine Lobster Tail and Steamed Manila Clams
Corn Pudding, Marble Potatoes, Sea Beans and Herb Drawn Butter
39.

Pan Roasted Alaskan Halibut
King Trumpets, Violet Artichokes, Sweet Peas and Nantes Carrots
Saffron Sauce
33.

Sautéed Maine Sea Scallops
Asparagus, Morel Mushrooms, Fava Beans and Beurre Rouge
33.

Roasted Liberty Farms Duck Breast with Bing Cherry Sauce
Glazed Turnips and Braised Dandelion Greens with Hobbs Smoked Bacon
Potato Rösti
37.

“Steak and Eggs”
Grilled Beef Tenderloin with Soft Centered Egg and Potato Ravioli
Sautéed Button Mushrooms, Pearl Onions and Hobbs Smoked Bacon Lardons
Red Wine Glaze
38.


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Chef Owner Todd Humphries
Chef de Cuisine Christopher Litts



 
Mushroom and Vegetable Tasting


“Morchella esculenta”
Sautéed Morels
Chilled Morel Mushroom Soup
Sweet Pea Panna Cotta, Marinated Peas and Pickled Ramps

Napa Valley Farms Viognier, Napa Valley, California, 2006


“Boletus rex veris”
Roasted King Porcini
Violet Artichokes, Nantes Carrots, Saffron Gnocchi and Persillade
Mushroom Glaze

Statti Gaglioppo, Calabria, I.G.T. Italy, 2007


Agaricus bisporus”
Portobello Mushroom “Steak and Frite
Mushroom Ragout with Green Peppercorns
Roasted Aspargus and Red Wine Butter Sauce

Ristow Estate Cabernet Sauvignon, Napa Valley, California, 1999


Lactarius rubidus”
Candy Cap Bread Pudding Currants and Golden Raisins
Maple Sugar Anglaise

Badia a Coltibuono Vin Santo, Chianti Classico, Italy, 2003


59. with Wine Pairing 111.


Chef's Tasting


Terrine of Foie Gras
White Port Geleé, Honey Poached Apricots and Toasted Croutons

Schloss Schönborn 'Erbach Marcobrunn' Riesling, Kabinett, Rheingau, Germany, 2007


Seared Maine Sea Scallops
Asparagus, Morel Mushrooms and Fava Beans
Lobster Sauce

Frostwatch Chardonnay, Bennett Valley, California, 2006


“Steak and Eggs”
Grilled Beef Tenderloin with Soft Centered Egg and Potato Ravioli
Sautéed Button Mushrooms, Pearl Onions and Hobbs Smoked Bacon Lardons
Red Wine Glaze

Corison Cabernet Sauvignon, Napa Valley, California, 2000


Choice off of our Dessert or Cheese Menu


67. with wine pairing 114.

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Kindly Note That an 18% Service Charge
Will Be Added To Parties of Six or More


  __________________

Martini House
1245 Spring Street @ Oak
(Just off Highway 29, also known as Main Street)
St Helena, CA 94574
(707) 963-2233

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