Gautreau's Restaurant Menu

Marinated Hamachi

Avocado, mango and aji sauce

Beef Tartare

Charred scallion aioli, ghost pepper caviar, pistachios and fried yuca

Crispy Pork Belly With Natural Jus

Grilled asparagus, soft boiled egg and pumpernickel crustade

Vegetarian Empanada With Salsa Roja

Tuscan kale, wild mushrooms, piquillo peppers, corn and queso fresco

Foie Gras Torchon With Vanilla Roasted Pineapple

Macadamia croquant and toasted brioche

Duck Confit With Caramelized Pears And Sherry Jus

Chiriboga blue cheese, lentils and piquillo peppers

Soup Du Jour

Little Gem Lettuce With Smoked Tomato Vinaigrette

Parmesan tuille, cucumber and red onion

Ruby Red Grapefruit, Heart Of Palm And Avocado Salad

Watercress, sunflower seeds and green goddess dressing

Frisée, Fennel And Asian Pear Salad

Citrus honey vinaigrette and fried goat cheese

Louisiana Shrimp With Parmesan Broth

Farro, rapini, grape tomatoes, piquillo peppers and marcona almonds

Sautéed Halibut With Champagne Beurre Blanc

Black trumpet mushrooms, english peas, melted leeks and fingerling potatoes

Seared Red Snapper With Green Garlic Pork Broth

White beans, manila clams, tuscan kale and tomato confit

Roasted Duck Breast With Molé Reduction

Huitlacoche, cipollini onions and fava bean risotto

Roasted Chicken

Shiitakes, haricots verts and mashed potatoes

Filet Mignon With Sauce Robert

Lyonnaise potatoes and baby spinach

Cracked Pepper Gnocchi With Brandied Crème Fraîche

Morrels, green garbanzos, grilled spring onions and tomato confit baruch rabasa - executive chef