SO Restaurant
So Restaurant Bar
Modern American Dining with Craft Cocktails
Auswertung
Rezensionen
Foto
Speisekarte
Butterleaf Lettuce | Buttered Baguette | Crouton | Tellicherry Peppercorns | Pecorino | Marinated White Anchovies
Baby Kale | Shallot | Pomegranate | Roasted Pumpkin Seeds & Butternut | Dijon & Maple Crème Vinaigrette
3-Day-Brased Prime Beef | Carrot & Cognac Espagnole
Bacon & Champagne Aioli | Pecorino | Tellicherry Peppercorns
Canoe Beef Femur | Grilled Baguette | Mixed Berry Coulis | Wilted Baby Kale
Shrimp & Crab Bechamel | Blended Cheeses Toasted Baguette
Panko-Crusted Lump Crab | Scallions | Meyer Lemon & Truffle Beurre Fondue
Trottole Pasta | White Wine Mornay
Panko Calamari Steak Strips | Chilled Edamame | Mirin & Plum
Chef Selected Cheeses | Assorted Accoutrements | Toasted Baguette
Saffron Tomato Broth | Caramelized Vidalia | Basil | Grilled Baguette
4 Poached Tiger Prawns | Cocktail Sauce
Flown-in Chef-Select Pacific Oysters
12 Oysters | 6 Chilled Prawns | ½ Pound Steamed Mussels
Slow-Braised Prime Tenderloin Roast | Carrot & Baby Red Mash | Crispy | Brussels | Red Wine Jus
French Onion Brined NY Strip | Hand Cut | Frits | Vinegar'd Shallots | Compound Butter
Prime Beef Tenderloin | Carrot & Baby Red Mash | Blistered Asparagus | Marchand de Vin Jus | Melted Gorgonzola
Seared Norwegian Salmon | Purple Potato & Butternut Squash Hash | Bacon Jam | Cranberry & Orange Beurre Blanc
Poached Allmouth Tail | Truffle Risotto | Chanterelles | Cara Cara & Elderflower Butter | Dark Opal Basil & Chive
Raspberry-Tea-Brined Loin Cut | Pork Jowl & Sweet Corn Mash | Haricot Verts | Smoked Paprika & Peppered Pear Crème
V8 Tiger Prawns | Andouille & Alligator Tail | Stewed San Marranos & File Trinity | Duck Fat Roux
Crisped Duck Breast | Purple Potato | Wine-Steamed Sweet Corn & Shallot | Crème de Violate & Cognac Reduction
Sumac Encrusted Chicken Breast | Farro | Haricot Verts | Lemon Verbena & Vermouth Velouté
Wooden-Spoon Arborio | Gournay Infused Oil