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Dinner Menu

This document provides the menu for Driskill Grill. It lists appetizers, soups, entrees and sides that feature seasonal local ingredients. A featured 3-course summer menu is highlighted for $55 per person, along with a 5-course chef's tasting menu for $85-$135 per person depending on wine pairings. A variety of meats, fish and premium cuts are listed, in addition to options for artisanal cheese and caviar.

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87 views

Dinner Menu

This document provides the menu for Driskill Grill. It lists appetizers, soups, entrees and sides that feature seasonal local ingredients. A featured 3-course summer menu is highlighted for $55 per person, along with a 5-course chef's tasting menu for $85-$135 per person depending on wine pairings. A variety of meats, fish and premium cuts are listed, in addition to options for artisanal cheese and caviar.

Uploaded by

eatlocalmenus
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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D r isk i ll  G ri l l  

(D U E T O T H E S E A S O N A L IT Y O F O U R M E N U , M A N Y IT E M S A R E S U B J E CT T O
C H A N G E A N D M A Y N O T B E A V A I L A B L E D U R I N G Y O U R V I S I T .)

First Course
Little Creek Oysters on the Half Shell
Cracked Black Pepper Vinaigrette, Vodka Sunrise 15
Prime Beef Tartare
Quail Egg, American Sturgeon Caviar, Capers 18
Citrus Braised Beet Salad
La Cuesta Farms Goat Cheese Mousse, Lemon Vinaigrette 16
Texas Chop Salad
Maytag Blue Cheese, Smoked Bacon, Avocado, Crisp Plantains 15
Heirloom Tomato Salad
St. Andre, Spring Micro Greens, Aged Balsamic 18
Ahi Tuna Tataki
Wild Flower Salad, Orange Segments, Toasted Macadamia Nuts 20

Second Course
Chilled Fennel & Roasted Red Pepper Soup
Citrus Fennel Salad 14
Honey & Butter Roasted Maitake Mushroom
Savory Chevre, Spinach Baklava 16
Pan Seared Diver Scallop
Petite Crab Cake, Chive Hollandaise 18
Cherry Wood Smoked Quail
Herb & Roasted Garlic Polenta Farce, Oyster Mushroom 18
Butter Poached Lobster
Pineapple Carpaccio, Watercress, Passion Fruit 24

Featured Summer Three Course


Texas Chop Salad
Maytag Blue Cheese, Smoked Bacon, Avocado, Crisp Plantains

Butter Roasted Prime Filet


Trumpet Mushrooms, Pommes Purée, Ciopollini Onions
Or
Crispy Red Snapper
Almond Caper Vinaigrette, Baby Carrots, Vanilla Parsnip Purée

Chef’s Parade
Hazelnut Crunch Bar, Chocolate Terrine, Malted Milkshake

55 Per Person

Five‐Course Chef’s Tasting Menu, which changes weekly, is also 
available. $85 per person; $135 per person with wine pairings 
D r isk i ll  G ri l l  
Meat & Fish
Fennel & Coriander Crusted Ahi
Ginger Carnaroli Rice, Soy Butter 38
Red Snapper
Almond Caper Vinaigrette, Baby Carrots, Vanilla Parsnip Purée 36
Cinnamon Dusted Duck Breast
Sunchoke Purée, Savoy Greens, Pomegranate Gastrique 36
Dijon Crusted Colorado Lamb Chops
Dauphinoise Potato, Raspberry Braised Cabbage, Rosemary Jus 38
Butter Roasted Prime Seven Day Filet
Trumpet Mushrooms, Pommes Purée, Ciopollini Onions 40

Off the Grill


Australian King Prawns
Grilled Chorizo, Corn Butter, Cumin 40
Maple Sugar Cured Porkchop
Braised Fennel, Roasted Potatoes, Smoked Apple Emulsion 35
Hawaiian Escolar
Black Truffle Wheat Berries, Haricot Vert, Tomato Coulis 38
Bone-In Veal Chop
Spätzle, Brussels Sprouts, Sweetbread Demi 42
Herb Crusted Axis Venison
Wild Mushroom Risotto, Fresh Plum Chutney 46
Featured Prime Cuts
Accompanied by Blue Cheese Fingerling Potato Confit, Salt Roasted Asparagus
32 Ou nce Dry Aged Tomahawk Chop 75
16 Ounce Prime Rib-Eye Export 48

Caviar Artisanal Cheese


One ounce of caviar with brioche toast points, egg whites
Bleu de Laqueuille
& yolks, red onion, capers, crème fraîche & parsley
Origin: France / Milk: Cow / Type: Blue
Osetra Le Moulis
Large Grain / Brown- Gold / Distinct Nutty Taste Origin: France / Milk: Cow / Type: Semi-firm
150
Mondequeiro
Sevruga Origin: Portugal / Milk: Sheep / Type: Soft
Small Grain / Black / Strong Flavored Caviar
150 Queso de Aracena
American Sturgeon Origin : Spain / Milk : Goat / Type : Semi-Firm
Small Grain / Black / Mild Subtle Flavor
65 18 Cheese Sampler Course
6 per Cheese

Jason Seidel Jonathan Gelman Tony Sansalone


Sous Chef Executive Chef Pastry Chef

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