Menu for Compound Restaurant

Dinner
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Lunch
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Dessert
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Bar
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Private Dining
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Holiday Menus
|
Wine List

Dinner

Compound Classics‌

19.00 Sweetbreads & Foie Gras Cėpes, Cayenne and Spanish Sherry

13.00 Salad of Endives and Tart Apples Tossed with Maytag Bleu Cheese and Walnut Oil

16.00 Tuna Tartare topped with Osetra Caviar and Preserved Lemon

First Courses‌

18.00 Caramelized Pear Salad Maytag Blue Cheese, Arugula and Toasted Farm Bread.Unfiltered Cider Dressing

14.00 Fall Salad Roasted Squash, Parsnips, Fennel & Pecans Smoked Bacon Vinaigrette

19.00 Duck Confit Escarole, White Bean and Garlic Stew .Pickled Golden Raisin and Parsley Bread Crumbs

17.00 Mark’s Beef Tenderloin Tartar Hand Cut, Dijon, Capers, Worcestershire and Parsley.Taos Farm Egg and Tavern Toast.

13.00 Organic Butter Lettuce with Baby Tomatoes Parmesan Reggiano.Champagne Vinaigrette

13.00 Made To Order Spring Pea Soup

Crispy Prosciutto Cup, Peas, Wild Mushrooms, Mint Crème Fraiche

Compound Cocktails‌

11.00 Sprig Martini Svedka Vodka, Crushed Fresh Mint.Fresh Lime Juice Served Up with a Slice of Lime

12.00 “Prickly Pear Margarita” Sauza Silver Tequila.Triple Sec & Prickly Pear Puree Served on the Rocks

Compound Classics‌

27.00 Buttermilk Roast Chicken Creamed Spinach with Foie Gras Pan Gravy

42.00 Grilled Beef Tenderloin Cèpes O’Brian Potatoes Foie.Gras Hollandaise

Main Courses‌

32.00 Organic Scottish Loch Duart Salmon Cauliflower Gratin and Caper Emulsion Fennel and Autumn Orange

36.00 Wild Alaskan Halibut Proscuitto Wrapped with Maple Creamed Yams Local Red Chard and Bacon Broth

30.00 Muscovy Duck Breast Heirloom White Grits with Chorizo, Garlic and Cumin Roasted Poblano-Black Fig Relish

39.00 Braised Veal Osso Bucco Porcini & Romano Cheese Polenta Escarole and Veal Jus

30.00 Autumn Roast Pork Cider Brined Pork Loin & Crispy Smoked Ham Shank Cabbage, Apple and Grain Mustard

26.00 Wild Mushrooms and Organic Stone Ground Polenta Black Truffle Relish, Shaved Parmesan Organic Arugula

Side Dishes‌

9.00 Creamed or Sautéed Spinach

15.00 Wild Mushrooms

9.00 Crispy Buttermilk Onion Rings

15.00 Porcini & Romano Cheese Polenta

Lunch

Compound Classics‌

Starters

7.00 Butter Lettuce and Tomato Salad Champagne Vinaigrette

8.00 Salad of Endives & Tart Apples Tossed with Blue Cheese and Walnut Oil

19.00 Sweetbreads & Foie Gras Cėpes, Cayenne and Spanish Sherry

Main Course

20.00 Jumbo Crab and Lobster Salad Mango, Red Onion & Butter Lettuce with Tangerine Vinaigrette

13.00 “Stacked Salad” Romaine, Tomato, Ham, Blue Cheese and Hard Cooked Taos Eggs Avocado Ranch Dressing Options: With Buttermilk Roasted Breast of Free Range Chicken (+4.00)

16.00 Compound Pastrami Sandwich Our Own Cured, Roasted and Smoked Pastrami Corn Rye Bread and Beer-Braised Sweet Onions Horseradish-Mustard Mayonnaise Cabbage Slaw & Chips

12.00 The Compound Burger Avocado, Tomato, Griddled Bulb Onions and Aioli with French Fries Options: Available with Roasted Poblanos and White Cheddar Cheese (14.00)

17.00 Chicken Schnitzel Capers, Parsley, Lemon and Sautéed Spinach

26.00 Petite Filet Slow Cooked Soft Polenta Wild Mushrooms and Red Wine Demi

Sides

5.00 Sautéed Spinach

10.00 Wild Mushrooms

5.00 French Fries

Fall Lunch‌

Starters

11.00 Made To Order Fall Squash Soup Roasted Pepper and Pumpkin Seed Relish

8.00 Greek Salad Romaine Leaves, Tomatoes, Cucumbers, Olives and Parsley French Sheep’s Milk Feta

11.00 Fall Salad Roasted Squash, Parsnips, Fennel & Pecans Smoked Bacon Vinaigrette

Main Course

19.00 Crispy Fried Rock Fish Sandwich Chipotle-Lime Mayonnaise & Summer Vegetable Escabeche

20.00 Salmon Fall Squash Risotto Local Organic Cider Glaze

19.00 Duck Confit Escarole, White Bean and Garlic Stew Pickled Golden Raisin and Parsley Bread Crumbs

18.00 Seared Rare Tuna Nicoise Tomato, Black Olive, Hard-Cooked Egg, Green Beans Dijon-Shallot Dressing

16.00 Wild Mushrooms and Organic Stone Ground Polenta Shaved Parmesan and Arugula

18.00 Rock Shrimp Puree of Celery Root Holy Trinity and Celery Salad

Dessert

7.00 Bittersweet Chocolate Torte Crème Fraîche Chocolate Tuile

8.00 Pear Sorbet Lemon Rosemary Shortbread Brie Cream, Honey Snap

8.00 Arborio Rice Pudding Tart Fresh Fig-Lavender Preserves Fig-Blackberry Sorbet

8.00 Autumn Apple Hazelnut Strudel Ginger Spice Cake Greek Yogurt Cider Sherbet

7.00 The Compound’s Daily Selection of Sorbets and Ice Creams

Dessert

Compound Desserts‌

10.00 Liquid Chocolate Cake Guiness Stout Gelato, Maple Almonds Milk Chocolate Macaron (Please allow at least 10 minutes while cake is cooked to order) Options: Blandy’s, 5 Year Old Bual Madeira (+12.00)

9.00 Autumn Apple Hazelnut Strudel Ginger Spice Cake Greek Yogurt Cider Sherbet Options: Elc Cove Ultima (+12.00)

9.00 Arborio Rice Pudding Tart Fresh Fig-Lavender Preserves Fig-Blackberry Sorbet Options: Bodegas Toro Albalá, 1982, Pedro Ximenez (+18.00)

9.00 Dark Chocolate Walnut Tart Cocoa Crust, Whisky Meringue Bitter Orange Caramel Options: Graham’s 10 Yr Tawny (+12.00)

8.00 Pear Sorbet Lemon Rosemary Shortbread Brie Cream, Honey Snap Options: Grey Goose Poire Vodka, Chilled (+12.00)

7.00 The Compound’s Daily Selection of Sorbets and Ice Creams

7.00 Cookies Semolina Fig Bars Chocolate Almond Macarons Pumpkin Maple Cookies Options: Mochatini Absolut Vanilla, Kahlua, Frangelico, Bailey’s (+12.00)

16.00 Taylor Fladgate 20 Yr Old Tawny

30.00 Taylor Fladgate 40 Yr Old Tawny

16.00 Graham’s 20 Yr Tawny

12.00 Graham’s 10 Yr Tawny

18.00 Porta Rocha 20 Yr Tawny

10.00 Blandy’s, 10 Yr Old Malmsey

12.00 Porto Rocha, LBV, 2003

18.00 Bodegas Toro Albalá, 1982, Pedro Ximenez

14.00 Dashe, 2007, Late Harvest Zinfandel, Sonoma

12.00 Daron Fine, Calvados

20.00 Remy Martin V.S.O.P. Cognac

10.00 Nivole, 2008, Moscato D’Asti, Italy

25.00 Perrier Jouet “Grand Brut”

12.00 Gerard Bertrand 2009 Brut

Port Flight‌

40.00 Taylor

20.00 Grahams

25.00 Rocha LBV 2003

Bar

19.00 Fish and Chips Crispy Fried Alaskan Halibut, Fries and Compound Tartar Sauce

14.00 Buttermilk Fried Chicken Tenders (Phoebe’s Favorite!) French Fries and Ranch Dipping Sauce

18.00 Seared Rare Tuna Nicoise Tomato, Black Olive, Hard-Cooked Egg, Green Beans Dijon-Shallot Dressing

15.00 Wild Mushrooms and Organic Stone Ground Polenta Black Truffle Relish, Shaved Parmesan Organic Arugula

17.00 Mark’s Beef Tenderloin Tartare Hand Cut with Dijon, Capers, Worcestershire and Parsley Tavern Toast

19.00 Crispy Fried Rock Fish Sandwich Chipotle-Lime Mayonnaise & Summer Vegetable Esabeche

16.00 Compound Pastrami Sandwich Our Own Cured, Roasted and Smoked Pastrami Corn Rye Bread and Beer-Braised Sweet Onions Cabbage Slaw & French Fries

8.00 South of the Border Classic Caesar Salad

12.00 The Compound Burger Avocado, Tomato, Griddled Bulb Onions and Aioli with French Fries Options: Roasted Poblanos and White Cheddar Cheese (+2.00)

8.00 Greek Salad Romaine Leaves, Tomatoes, Cucumbers, Olives and Parsley French Sheep’s Milk Feta

9.00 Side of Crispy Buttermilk Onion Rings

Private Dining

The Compound Restaurant‌

Hors D'Oeuvres

Crispy Polenta with Pesto and Parmesan

Gougères with Serrano Ham

Braised Shortrib Chalupa with Avocado Relish

Alsatian Bacon and Onion Tartlettes

Sweet Corn Madeleines with Caviar and Crème Fraîche

Wild Mushroom Crostini on Parmesan Shortbread

Fried Oyster Spoons with Sauce Gribiche

Gazpacho Shooters

Seasonal Scallop or Halibut Brochettes with Chipotle, Orange and Lime

Potato Rosemary Focaccine

Zucchini Blini with Salmon Roe and Crème Fraîche

Brie Soup in Demitasse with Truffle and Toasted Almonds

Tomato and Basil Focaccine

Artichoke and Basil Bruschetta

Cocktail Blini with Caviar and Crème Fraîche

Sliced Beef Tenderloin with Horseradish Cream and Toast Points

Crispy Picadillo Chicken Empanadas

Tuna Tartare with Black Caviar

Lobster Eclairs

Harissa Chicken Skewers

Jumbo Prawns with Traditional Cocktail Sauce

Crab Remoulade on House Black Pepper Crackers

Soup or Salad

Made To Order Yukon Gold Potato Soup Warm Salad of Fingerlings and Bacon

Baby Iceberg “Wedge” Smoked Bacon, Tomato and Stilton Dressing

Salad of Endives and Tart Apples Tossed with Bleu Cheese and Walnut Oil

"Simple" Salad Organic Butter Lettuce with Compound Caesar Vinaigrette Parmesan Cheese Twist

Fall Vegetable Salad Farmer’s Market Beets, Shaved Fennel and Radish Tangerine-Basil Vinaigrette

Organic Butter Lettuce With Baby Tomatoes Parmesan Reggiano Champagne Vinaigrette

Appetizer

Sweetbreads & Foie Gras Cèpes, Cayenne and Spanish Sherry

Tuna Tartare topped with Osetra Caviar and Preserved Lemon

Cockle Clam Ragu Bucatini Pasta, Pork Sausage and Oven Dried Tomatoes Extra Virgin Olive Oil and Parmesan

Vermont Quail Balsamic Vinegar Grilled Chicories Smoked Bacon Glaze and Fig Jam

Fennel Crusted Maine Diver Scallops Fingerling‌ Potato & Leek Fondu Herb Salad

Main Course

Buttermilk Roast Chicken Creamed Spinach with Foie Gras Pan Gravy

Grilled Beef Tenderloin Cèpe O’Brian Potatoes Foie Gras Hollandaise

Atlantic Salmon Forest Mushroom Carnaroli Risotto Parmesan Cheese Crisp

Seared Alaskan Halibut Buttered Bok Choy and Matsutake Mushrooms Peking Duck Broth

Muscovy Duck Breast Escarole and Garlic Confit Dried Cherry, Apricot, Toasted Pecan and Parsley Duck Jus

Cast Iron Seared Veal Chop Fork‌ Crushed Yukon Gold Potatoes Wilted Arugula Chanterelle Demi-Glace

Forever Braised Lamb Shank Curry Roasted Fall Squash With Apples and Scallion Cabernet Braising Reduction

Wild Mushrooms and Organic Stone Ground Polenta Black Truffle Relish, Shaved Parmesan Organic Arugula

Dessert

Bittersweet Chocolate Torte Crème Fraîche Chocolate Tuile

Bartlett Pear Spice Cake Cranberry Orange Compote Crème Fraîche, Pear Brandy Caramel

Normandy Apple Tart Toasted Walnut Filling, Fresh Cider Caramel Cinnamon Ice Cream

Torta Gianduja Flourless Chocolate Hazelnut Cake Nutella Mousse, Bitter Orange Sauce Candied Orange Zest

Pumpkin-Quince Bread Pudding Spiced Maple Currant Sauce Quince Crème Anglaise

Pomegranate Sorbet Pineapple Reduction with Lime and Mint Baked Meringue and Brûléed Pineapple

Cookies Oat Butterscotch Blondies, Chocolate Molasses Cookies, Fig Linzer Triangle

Bittersweet Chocolate Torte Fresh Fig Compote, Madeira Swirl Ice Cream Chocolate Lace Tuile

Holiday Menus

Thanksgiving‌

$75.00 per person++ 3-Course Prix Fixe Dinner

$25.00 per person++ Children’s Entrée and Dessert

Thanksgiving Dinner Menu‌

First Course

Made to Order Fall Squash Soup Crispy Pork Belly Hash, with Roasted Peppers and Pumpkin Seeds

Compound “Wedge” Smoked Bacon, Tomato and Stilton Dressing

Caramelized Pear Salad Maytag Blue Cheese, Arugula and Toasted Farm Bread Unfiltered Cider Dressing

Rock Shrimp & Grits Organic Stone Ground White Corn Grits Piquillo Peppers, Butter and Herbs

Duck Confit Escarole, White Bean and Garlic Stew Pickled Golden Raisin and Parsley Bread Crumbs

Sweetbreads & Foie Gras Cėpes, Cayenne and Spanish Sherry

Main Course

Roasted Organic Turkey Autumn Root Vegetables, Spanish Chorizo Stuffing Cranberry-Orange Relish Caramelized Onion-Giblet Gravy

Grilled Beef Tenderloin Goat Cheese Mash, Wild Mushroom and Whiskey Gravy Baby Spinach

Organic Scottish Loch Duart Salmon Fall Squash Risotto Local Organic Cider Glaze

Braised Veal Osso Bucco Porcini & Romano Cheese Polenta Escarole and Veal Jus

Wild Alaskan Halibut Proscuitto Wrapped with Maple Creamed Yams Local Red Chard and Bacon Broth

Wild Mushrooms and Organic Stone Ground Polenta Black Truffle Relish, Shaved Parmesan Organic Watercress

Sides

8.00 Crispy Buttermilk Onion Rings

8.00 Yukon Gold Mashed Potatoes

15.00 Wild Mushrooms

8.00 Sautéed Spinach

Dessert

Dark Chocolate Walnut Tart Cocoa Crust, Whisky Meringue Bitter Orange Caramel

Maple Pecan Pie Brown Butter Bourbon Sauce Vanilla Bean Ice Cream

Pumpkin Bread Pudding Zante Currant Cider Caramel Whipped Cream

Pear Sorbet Lemon Rosemary Shortbread Brie Cream, Honey Snap

Christmas Eve‌

$125.00++ per person 3 Course Pre-Fixe

$40.00++ per person Children’s Menu (2 courses)

Christmas Day‌

New Year's Eve‌

$105.00++ per person 3 Course Pre-Fixe

$140.00++ per person 4 Course Pre-Fixe

$40.00++ per person Children's Menu (2 courses)

Wine List

15.00 La Chapelle de Lafaurie-Peyraguey, 2001,

Compound Cocktails‌

12.00 Mint Julep Knob Creek Bourbon, Fresh Mulled Mint and Sugar, Soda Water, Served on the Rocks in a Metal Tumbler

12.00 Prickly Pear Margarita Herradura Silver, Cointreau, Fresh Sour Mix and Prickly Pear Puree Served on the Rocks with a Salted Rim

12.00 Ruby Martini Absolut Citron, Triple Sec, Fresh Grapefruit Juice, Served Up with a Lime Wedge.

12.00 Cosmo Blanco Grey Goose Vodka, Fresh Lemon Juice, Cointreau, White Cranberry Juice, Garnished with an Amareno Cherry

13.00 Blood Orange Martini Charbay Blood Orange Vodka, Cointreau, Fresh Orange Juice, Splash of Campari, Served Up With a Sugared Rim with a Orange Twist

Sparkling‌

10.00 Gruet Brut, N.V., New Mexico

White by the Glass‌

15.00 Chardonnay, Heitz Cellars, 2005, Napa Valley

14.00 Gewurtztraminer, Trimbach, 2004, Alsace, France

12.00 Pinot Grigio, Renato Keber, 2004, Collio, Italy

10.00 Sauvignon Blanc, Domaine du Salvard, 2006, Cheverny, Loire Valley

Rosé by the Glass‌

14.00 Pinot Noir, Alma Rosa, 2005, Vin Gris, Santa Rita Hills, CA

Red by the Glass‌

18.00 Cabernet Sauvignon, Flora Springs, 2004, Napa Valley

17.00 Pinot Noir, Elk Cove, 2005, Willamette Valley

16.00 Tempranillo, Bodegas Montecillo, 1998, “Gran Reserva”, Rioja, Spain

14.00 Merlot, Robert Sinskey, 2003, Los Carneros

14.00 Zinfandel, Seghesio, 2005, Sonoma County

Menu for Compound Restaurant

Dinner

Compound Classics‌

First Courses‌

Compound Cocktails‌

Compound Classics‌

Main Courses‌

Side Dishes‌

Lunch

Compound Classics‌

Starters

Main Course

Sides

Fall Lunch‌

Starters

Main Course

Dessert

Dessert

Compound Desserts‌

Port Flight‌

Bar

Private Dining

The Compound Restaurant‌

Hors D'Oeuvres

Soup or Salad

Appetizer

Main Course

Dessert

Holiday Menus

Thanksgiving‌

Thanksgiving Dinner Menu‌

First Course

Main Course

Sides

Dessert

Christmas Eve‌

Christmas Day‌

New Year's Eve‌

Wine List

Compound Cocktails‌

Sparkling‌

White by the Glass‌

Rosé by the Glass‌

Red by the Glass‌

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