COMPOUND CLASSICS

Sweetbreads & Foie Gras
Cėpes, Cayenne and Spanish Sherry 18

Treviso & Endive Salad
Spanish Onion, Cabrales Cheese and Walnut Oil 13

Tuna Tartare topped with Osetra Caviar
and Preserved Lemon 16

* * *

FIRST COURSES

Made to Order Summer Sweet Corn Soup
Foie Gras Panna Cotta and Watercress 13

Vine Ripened Tomato Salad
Haricots Verts, Blue Cheese and Shaved Fennel 14

Diver Sea Scallops
Corn, Baby Tomato and Shell Pea Succotash 16

Chilled Foie Gras Terrine
Spiced Plums and Brioche 17

Crab Remoulade Éclair
Butter Lettuce, Tomato and Spicy Mustard-Caper Dressing 18

Stoneground Polenta
Manila Clams
Tomatoes, Garlic and Parsley
Shaved Montasio 17

Organic Butter Lettuce and Tomato Salad
Champagne Vinaigrette 13

COMPOUND COCKTAILS

Prickly Pear Margarita 12
Herradura Silver Tequila,
Cointreau, Fresh Sour Mix

Thai Basil Mojito 13
Fresh Thai Basil, Bacardi Silver,
Limes, Splash of Soda

$5.00 per person for continuous Hildon mineral water service

$5.00 split plate charge on any entree
20% gratuity will be included on parties of 6 or more
Please visit our website, www.compoundrestaurant.com

COMPOUND CLASSICS

Buttermilk Roast Chicken
Creamed Spinach with Foie Gras Pan Gravy 26

Grilled Beef Tenderloin
Harris Ranch Natural Black Angus
Cèpe O’Brian Potatoes and Foie Gras Hollandaise 43

* * *

MAIN COURSES

Wild Caught Columbia River Salmon Paillard
Merguez Sausage, Tomato, Mint and
Rioja Pan Roast
Butter Baked Farm Bread 29

Niman Ranch Pork Rack Chop
Corn Pudding and Fried Okra
Mountain Wildflower Honey and
Roasted Peach Glaze 27

Alaskan Halibut
Tomato Confit with Lemon-Fennel Broth
Herb Roasted Finn Potatoes 30

Veal Short Loin Scaloppini
Chanterelles and Baked Oregon Cheddar Orzo
Buttered Veal Reduction 32

Crispy Soft Shelled Crabs
Farmers Market Summer Squash, Eggplant
and Pepper Ratatouille
Fresh Corn Coulis 38

Hudson Valley Duck Breast
Shallot-Ginger Glazed French Beans
Plum Sauce and Hot Mustard Drizzle 28

Housemade Herb Gnocchi
Chanterelles, Corn and Haricots Verts
Fresh Parmesan and Brown Butter 25

SIDE DISHES

Corn Pudding 8

Creamed/Sauteed Spinach 8

Chanterelles 18

Haricots Verts 10

Menu Created by Chef/Owner Mark Kiffin, James Beard Foundation’s “Best Chef of the Southwest”

Dinner served nightly, Lunch served Monday through Saturday

Please restrict cellular phone use to front lobby.
Intimate garden patios, cocktail terrace, private dining rooms, weddings and special events accommodating 12 – 250 guests. Please ask for a tour & additional information