SAMPLE MENU
We support the Monterey Bay Aquarium "Seafood Watch"
TO START
Six Dodge cove oysters wrapped in 2008 Arrows prosciutto, deep fried
with creamy celery root dressing and cutting celery 25.00
CAVIAR
American white sturgeon 90.00 ~ Israeli Royal Ostera 150.00
Spanish Almas Ara 50 gram 75.00
APPETIZERS
Citrus "terrine" with cured halibut and scallops with
a radish-baby green salad 18.00
Arrows "non traditional" Peking duck in three courses; crispy duck skin with fried leeks and hoisin; mini steamed buns with "hot sauce," spring scallions, pickles, and boiled peanuts; duck broth with ramps, morels, and poached ginger 19.00
Arrows 2010 "Pebble Beach" lobster pot pie with butter poached lobster, English pea puree, foie gras croutons, a parsnip flan and puff pastry dome 22.00
Wild mushroom-quark spaetzle with Appenzeller cheese, grilled sweet sausage and assorted pickled vegetables 9.00*
Deep fried baby shrimp hot pot with shiitake mushrooms, cabbage, daikon radish, house made tofu and shrimp noodles with tangerine shabu shabu 17.00
SALAD
A spring vegetable salad with three panna cotta; parmesan, beet, and asparagus,
and a pink pepper corn vinaigrette 17.00
A fire roasted artichoke with garden greens, shaved Easter egg radish, reggiano parmesan, and an aged balsamic-fresh horseradish vinaigrette 8.00
Arrows spring lettuce "flower pot" with creamy buttermilk dressing
and an herb dipping sauce 16.00
MAIN COURSES
Whole roasted sole with house made taglitelle, baked little neck clams, bacon, meyer lemon, and roasted cippolini onions 42.00
Spring Lamb; Smoked leg of lamb with spicy tomato sauce and garden herbs; A grilled lamb chop with mint-parsley sauce and cucumber yogurt; and lamb kibeh with preserved lemon butter and a vegetable napolean 43.00
Grilled beef loin with roasted red beets, Jerusalem artichokes
and warm Belgian endive; and braised beef short ribs with creamy grits
and a fennel-red onion salad 43.00
Wood grill roasted Maine brook trout wrapped in Arrows prosciutto and filled with spring leeks with prune gnocchi, a rich meat stock and Bianca riccia 42.00
Slow roasted chicken breast with creamy steel cut oats, citrus marmalade, and fiddle head ferns with brown butter 22.00*
"Pheasant, onion, pig" pheasant terrine with house cured bacon and home made mustard; roasted pheasant leg with mozzarella, red wine onions and a white wine sauce; pheasant breast baked in foil with ham hocks and natural juices 42.00
GARDEN TASTING MENU
Maine shrimp hot pot
Arrows "flower pot"
Sole
Beef
Cheese
Dessert
95.00 per person
INDULGENCE MENU
Ten course tasting menu prepared at the whim of the chef
135.00 per person
Arrows restaurant adheres to the seafood watch of the Monterey Bay Aquarium
We kindly request that tasting menus be an entire table decision
A twenty percent gratuity will be added to parties of eight or more
*Arrows Farm Selections*
