1^st COURSE
 

Cassolette of Duck Hearts and Duck Tongues, Braised Turnips in a Morel infusion with Tarragon and Cardamom (can be served Separately)

$9.00

Violet Flavored Duck Foie Gras Terrine, Toast

$13.95

Torchon of Sonoma Duck Foie Gras, Served with Boston Lettuce and Toast

$13.95

Fall Traditional Bistro K Eggs “Meurette”, poached in Red Wine. Served in a Red Wine sauce with Mushrooms and Bacon

$7.25

Steamed Black Mussels with Lime, Ginger, Curry and Coconut Milk

$7.95

Escargots Pizza With, Roasted Garlic Cloves, Confit Tomatoes Simmered In Guajillo Coulis, Balsamic Vinegar, and Basil Oil

$8.25

Cassolette of Artichoke Confit with Basil and California Goat Cheese

$8.95

Duck Gizzard Confit Sautéed with Cep Mushrooms, Anaheim Chiles, Black Chanterelles on a bed of Fall Lettuces lightly Dressed in a White Truffle Vinaigrette

$7.00

Sautéed Duck Foie Gras, Lightly Smoked Eel, Caramelized Green Apples and a Splash of Xeres Vinegar

$13.95

Frisée Salad Tossed in a Pomegranate Vinaigrette, Sweet Corn Tamale, “Selles Sur Cher” Goat Cheese Ripened By Nicole. 

$6.95

Corn Mousse Nutmeg Scented “Profiterole”, Served with a Crayfish Coulis

$8.95

Smoked Herring Salad, Quail egg, Wasabi Dressing

$8.95

“Tian” of Dungeness Crab and Pistachio Bavarois, Grapefruit Jelly, Chives, “fleur de Sel” and Grilled Pistachio Oil

$12.95

FISH
 

Pacific Lobster and Pacific Scallop “Couscous”, with Fennel, Parsnips, Sweet Potatoes, Endive and Pasilla Peppers, in a Garlic Chili “Jus” served with warm Lobster oil (Served 2 people, Price is per Person)

$19.95

Pacific Sea Scallops, Parmesan Dentelles, Garlic Cream, and Parsley Coulis, Brussels Spouts Leaves

$18.00

Halibut Cheeks, Potato Gnocchi, in a Chanterelles Sauterne “Nage”, and Banana Squash Puree

$17.95

Black Cod Beignets, Longaniza , Blood Sausage in a light Bouillabaisse Chipotle Infusion with Hominy and Nopales

$16.50

MEAT, FOWL AND GAME

Cabbage Rolls with Veal Sweetbreads and Pumpkin Pie Puree, a Truffles Shaving “Jus”

$15.95

Wild Boar Shanks Braised “Civet” Style. Served with a Wild Mushrooms Ragout, and a Chestnut Puree studded with Pomegranate Seeds

$18.00

Roasted “Pintade Hen”, Xeres Vinegar, Grilled Pasilla Peppers, Black Mission Figs in a Light Chocolate Mole Scented with Bergamot Essence

$18.50

Red Leg Partridge from Scotland Roasted Whole, in a Huckleberry “Jus”. Served with Foie Gras Torchon on an Anis Tuille

$27.95

BK “Pot au Feu” to Include Beef Chuck, Oxtail, Duck Leg Confit, Andouillette, and Beef Bone Marrow. Served with Fall Vegetables

$19.95

Roasted Squab, Taiwanese and Telecherry Pepper Spiced Japanese Eggplant, Dry Sack Sherry Sauce scented with Tonka Bean

$20.95

Confit Hare from Scotland, Maple, Poppy Seed Syrup and Xeres Vinegar Infusion, Rhubarb and Spinach Quesadilla a side of Roasted Sweet Corn Tamale topped with Selles sur Cher Goat Cheese.

$23.95

Venison “Noisette”, Lentil Stew with Veal Tendon and Braised Leeks, and Cardamom Port wine Sauce to complement

$18.95

Grilled Hanger Steak, Natural Jus, and Garlic Mashed Potatoes

$17.75