Sierra Mar's New Lunch Menu

On Saturday we debuted our new lunch menu.  I’m really excited about this line up of dishes - and at $40 for three courses, I don’t think you can find a better value anywhere.  From the housemade goose prosciutto with Post Ranch Quince-Rose Membrillo, to the Butterscotch Cremeux, the menu is filled with exciting, seasonal preparations and fun twists on classic flavor combinations.  Here is a picture of the Yellowfin Tuna with Watercress and Citrus that we featured today as a special.  The entire menu can be viewed below.

COURSE ONE
STEELHEAD TROUT TARTARE
Trout Skin “Chicharrón”, Guajillo Chile, Cilantro

PACIFIC OYSTERS
Cucumber, Lemon Verbena, Basil Seeds

HOUSE-CURED GOOSE PROSCIUTTO
Quince, Rose Petal, Winter Chicories

CARAMELIZED ONION AND BRIOCHE SOUP
Apple, Licorice

HEIRLOOM BEET SALAD
Raspberries, Pistachios, Blue Cheese

COURSE TWO
FENNEL CRUSTED YELLOWFIN TUNA
Watercress, Puffed Wild Rice, Buddha’s Hand, Endive, Mandarin Orange

LONE MOUNTAIN RANCH WAGYU STEAK
Carmelized Sunchoke Hash, Asparagus, Sauce Valois

PINEAPPLE SAGE BRAISED PORK CHEEKS
Guajillo-Guava Sauce, Pink Pepper, Avocado, Charred Pineapple

BIG SUR CHANTERELLE RISOTTO
Frisée, Truffle, Parmesan, Chives, Crispy Shallots

WAGYU BURGER
Smoked Bacon, Vermont White Cheddar, Tomato, Onion, Garden Lettuce

COURSE THREE
BUTTERSCOTCH CRÉMEUX
Poached Apples, Speculoos Crumble, Sweetened Mascarpone Cream, Cranberry “Meringue”

CARAMELIA CHOCOLATE BROWNIE
Cocoa Streusel, Bourbon Ice Cream, Brown Sugar Tuile, Chocolate Sauce

CABRA BLANCA AGED SEMI-SOFT GOAT CHEESE

AVALANCHE CHEESE COMPANY, BASALT, CO
Huckleberry Compote, Toasted Pecan-Raisin Bread