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Cooking
Styles:
Cooking style is selected by
the table and is to be shared by up to 4 people
ROASTED
CHICKEN - chicken
broth spiced with basil and cilantro
ROASTED BEEF - wood
roasted beef stock seasoned with marjoram and black pepper
SEASONED FIREPOT - peppers,
fennel, Italian parsley and caramelized onions
simmered in a clam broth
URBAN YOSENABE -
chicken
and clam broth with hints of ginger, lemongrass, soy
and
sweet chilies
TOMATO FENNEL BROTH -
vine-ripe tomatoes, fennel, parsnips, and sweet peppers
finished
with flat leaf parsley and cracked pepper
Entrees:
Each person selects one entrée
and two dipping sauces
STEAK & LOBSTER $23.95
fresh baby lobster tails marinated in cilantro, citrus zest and Meyer
lemon oil and local New York strip
loin seasoned with marjoram, extra virgin
olive oil and spices
oil and spices
EAST
MEETS WEST $19.95
Carlton pork, local breast of chicken, east coast scallops,
and Tiger prawns
NORTHWEST
CHICKEN $16.95
tender strips of local chicken tossed in cracked pepper, garlic
and parsley
CHEF'S CUT $18.95
thin sliced Carlton pork and New York strip loin seasoned with marjoram, extra virgin olive oil and
spices
LOBSTER
& PRAWNS $21.95
fresh baby lobster tails and Tiger prawns marinated in cilantro,
citrus zest and Meyer lemon oil
FIN
AND SHELLFISH $18.95
local Chinook salmon, east coast
scallops, Pacific oysters and Tiger prawns marinated in cilantro,
citrus zest and Meyer lemon
oil
VEGETARIAN
$14.95
tofu, marinated tomatoes, artichoke
hearts, grilled sweet onions, sweet carrots, mushrooms,
scallions, and asparagus
THE
URBAN FONDUE FOR TWO $39.95
seasoned choice beef rib eye,
Carlton pork, house made sausages, local Chinook salmon, breast
of local chicken, tiger prawns, baby lobster tails
and east coast scallops (serves two people)
THE FONDUE EXPERIENCE
$31.95 per person, minimum two people
Includes one entree selection per person and one cheese fondue, dessert fondue and side selection shared by two
*The Fondue Experience is only $26.95 per person when seated by 6:00 pm everyday and all evening Sundays.
dipping
sauces:
Lime Chili, Wild Mushroom Demi Glace, Bavarian Balsamic Grain Mustard,
Au Poivre Peppercorn,
Thai Peanut, Blackberry Ketchup, Apple Chipotle Relish, Parsnip Vinaigrette, Meyer Lemon Hollandaise,
Yellow Curry Hollandaise, Sun-Dried Tomato Aioli, Plum, Lemon-Garlic Butter with Parsley and Caper.
sides
| GRATIN
YUKON POTATOES WITH PARMESAN, BLACK PEPPER AND GRUYERE
CHEESE $4.25 |
| CREAMED
SPINACH WITH SWEET ONIONS, CREAM AND NUTMEG $4.25 |
| GRILLED
ASPARAGUS WITH SMOKED TOMATO AIOLI $4.25 |
| BRANDY
SAUTÉED MUSHROOMS $5.25 |
| ½
ARTICHOKE WITH SMOKED TOMATO AIOLI $4.95 |
| OVEN
ROASTED GOAT CHEESE POLENTA $4.95 |
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