SAMPLE DINNER MENU




 

Chef's Market Prix Fixe

Endive and Sausalito Springs Watercress Salad
Shaved Persimmons, Goat Cheese and Red Wine Vinaigrette

Meyer-Fonné Edelzwicker, Katzenthal, Alsace, France, 2008

Pan Roasted Wild and Tamed Mushrooms with Sweet Potato Gnocchi
Himalayan Truffles, Sage, Lemon and Parmesan Cream Sauce

 
L'Uvaggio di Giacomo ‘iL Ponte' Sangiovese, California, 2001

Pumpkin Panna Cotta
Ginger Cookie Ice Cream and Brandy Pecan Sauce

Henriques & Henriques ‘Rainwater' Madeira

40. with Wine Pairing 66.


À la Carte Menu

Starters

Cream of Mushroom Soup with Toasted Croutons and Chives %7
Demitasse 3. / Bowl 11.%7
%7

Forni Brown Mixed Greens with Medjool Date Salad %7
11.%7
%7
Gorgonzola Dolce, Candied Pecans and Creamy White Balsamic %7
%7
%7

Beef Carpaccio with Crushed Himalayan Truffles%7
13.%7
%7
Crispy Potatoes, Watercress, Frisée and Lemon Aïoli%7
%7
%7

Charcuterie Plate %7
12.%7
%7
Chorizo, Lonzo and Bresaola%7
%7
%7

Foie Gras Mousse with Port Geleé %7
8.%7
%7
Toasted Croutons%7
%7

Nantucket Bay Scallop Ceviche with Ginger Braised Shiitake Mushrooms%7
14.%7
%7
Avocado, Mandarin Orange, Tobiko, Diakon Sprouts and Fried Ginger%7
%7

Entrées

Pan Roasted Alaskan Halibut with Chorizo and Steamed Clams %7
28.%7
%7
Sautéed Pea Shoots, Yellow Garlic Chives and Curried Almonds
Sake Mirin Broth%7
%7
%7

Seared Nantucket Bay Scallops and Sweet Potato Gnocchi %7
29.%7
%7
Delicata Squash, Ginger Braised Shiitakes and Sweet Potato Chips
Kaffir Lime and Lemongrass Sauce%7
%7
%7

Butter Poached Maine Lobster %7
38.%7
%7
Celery Root Puree, Brussels Sprouts and Chestnut Tortellini %7
%7
%7
Lobster Sauce %7
%7
%7

Roasted Liberty Farms Duck Breast with Butternut Squash Ravioli%7
37.%7
%7
Seared Porcini Mushrooms, Toasted Hazelnuts, Huckleberries and Spinach%7
%7
%7
Brown Poultry Jus%7
%7
%7

Grilled Beef Tenderloin with Potato Horseradish Ravioli   %7
38.%7
%7
Button Mushrooms, Pearl Onions, Hobbs Smoked Bacon and Red Wine Glaze%7
%7
%7


Chef Co-Owner Todd Humphries
Chef de Cuisine Christopher Litts

 

Mushroom and Vegetable Tasting

“Cantharellus cibarius”
Sautéed Chanterelle Mushrooms Spiced with Nutmeg
Cream of Sunchoke Soup
Shaved Himalayan Truffles and Sunchoke Chips

Meyer –Fonné Edelzwicker, Katzenthal, Alsace, France, 2008


“Sparassis crispa”
Pan Roasted Cauliflower Mushroom with Indian Spices
Cauliflower Florets and Coulis
Potato Croquettes and Apples Braised with Fresh Turmeric

Relic Wines ‘Alder Springs Vineyard' Viognier, Mendocino County, California, 2008


“Boletus edulis”
Seared Sonoma Coast Porcini
Toasted Hazelnuts, Sage and Brown Butter Sauce
Sweet Potato Gnocchi

Paloma Vineyard Merlot, Spring Mountain District, California, 2006


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

Badia a Coltibouno Vin Santo del Chianti Classico, Italy, 2003


59. with Wine Pairing 108.


Chef's Tasting

Terrine of Foie Gras
Black Mission Fig Jam with Port Geleé and Toasted Croutons

Vincent Raimbault ‘Les Terrages' Vouvray, France, 2007


Butter Poached Maine Lobster
Celery Root Purée, Brussels sprouts and Chestnut Tortellini
Lobster Sauce

Melanson Vineyard ‘Stone's Throw Block' Chardonnay, Napa Valley, California, 2006


Grilled Petite Beef Tenderloin with Potato Horseradish Ravioli
Button Mushrooms, Pearl Onions and Hobbs Smoked Bacon
Red Wine Glaze

Cross ‘Brix Vineyard' Cabernet Sauvignon, Oakville, California, 2004


Choice from our Dessert or Cheese Menu

67. with Wine Pairing 118.


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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