The Purple Palm Restaurant • Dinner Menu
FIRST
warm parsley and fennel soup 12
with cod, olive and shellfish salad
*Hall sauvignon blanc '06 Napa Valley
duck charcuterie assortment 14
foie blond, duck rillette, country style duck terrine, shaved apple salad, hazelnut dressing
*Esser merlot '05 Napa Valley
warm wild mushroom salad 12
hedgehogs, black trumpets, morels and cinnamon caps
*Innocent Bystander pinot noir '04 Australia
salad of large grilled asparagus 11
shaved Serrano ham, pecorino romano and mcevoy olive oil
*Summerland bien nacido single vineyard chardonnay '05 Central Coast
bruschetta of braised spring lamb 10
white beans, shaved fennel gremolata, aioli
*Havens syrah '02 Napa Valley
hog island kumomoto oyster shooters 13
wild boar chorizo, shallot mignonette
*Santa Margherita pinot grigio '06 Italy
mediterreanean mussels steamed in romanesco 12
creamy toasted almond-chili broth and grilled bruschetta
*Sonoma Curtrer chardonnay '05 Russian River Ranches
boccarones with shaved celery and romaine salad 11
romaine hearts, reggiano, lemon zest-white anchovy virgin oil
*Segura Viudas reserve heredad cava nv Spain
organic mixed green salad with ricotta salata 12
fine herbs and a light mustard vinaigrette
*Jekel Riesling '06 Monterey
*Suggested wine pairing
SECOND
caramelized baby black sea bass 28
asparagus “risotto', roasted sunchokes, pancetta and orange emulsion
*Zaca Mesa viognier '06 Santa Ynez Valley
*ZD chardonnay '06 Napa Valley
housemade sweet potato agnolotti 23
parmesan brodo, wilted pea tendrils, crushed amaretti, wild mushrooms and sage
*Sokol Blosser “meditrina” red blend nv Oregon
*Pne Ridge merlot '04 Napa Valley
lavender and honey-glazed liberty duck breast 29
boulangere potatoes, bloomsdale spinach, commis pear, matignon and natural jus
*Willamette Valley pinot noir '05 Willamette Valley
*Calera Mt. Harlan cuvee pinot noir '05 San Benito county
charred ahi tuna steak 34
mustard braised spring onions, rainbow chard, warm bacon and truffle vinaigrette
*D'arenberg red blend '06 Australia
*Kistler “les noisetiers” chardonnay '06 Sonoma Coast
pancetta wrapped tenderloin of black angus beef 39
red wine braised oxtails, haricot vert and carmelized shallot potato puree
*Crios cabernet sauvignon '05 Argentina
*Hollywood & Vine “2480” cabernet sauvignon '04 Napa Valley
butter poached whole maine lobster 42
pommes vapeur, vegetable chiffonade and shellfish nage
*Kim Crawford pinot gris '06 Marlborough
*Sokol Blosser “evolution” white blend nv Oregon
roasted saddle of spring lamb 36
with crushed fresh chickpeas, fava beans and mint
*Rosenblum zinfandel '04 Sonoma Coast
*Tikal Amorio malbec '06 Argentina
sautéed supreme of farm raised guinea hen stuffed with foie gras 23
potato gnocchetti, English peas, fresh porcini and morels
*Antinori Peppoli chianti classic '05 Italy
*Caymus Conundrum white blend '05 California
*Suggested wine pairing
Desert 11
chilled rhubarb soup
strawberry gelato, blood orange sorbet, ginger gelato and crushed amaretti cookie
macadamia nut tart
vanilla bean gelato and lemon-chamomile sauce
fresh wild strawberries
créme fraiche and turbinado sugar
tiramisu
espresso-chocolate sauce and raspberry soda shooter
hazelnut hot chocolate
house made marshmallows and fresh hot churros
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