Hatfield's Logo - Large

APPETIZER
MOSAIC OF ROASTED BABY BEETS

Smoked chicken, fourme d’ambert cheese, pumpkin seed salsa verde

17
PRAWN, CHORIZO & ENGLISH PEA SOUP

Maitake mushrooms, marinated celery, saffron cream

18
RED WINE-BRAISED OCTOPUS

Eggplant purée, charred shishito peppers, orange rind gastrique

18
SAUSAGE AND BEET GREEN MEZZELUNE

Brown butter-balsamic roasted beets, parmesan

17
“CROQUE MADAME”

Yellowtail sashimi, prosciutto, sunny side up quail egg, grilled brioche

23
SEASONAL PRIX FIXE
SEVENTY-TWO DOLLARS
SASHIMI OF KANPACHI

Mango pulp, Persian cucumber, avocado, crispy shallot

SAUTEED MONTEREY BAY SQUID

Romaine-tomatillo sauce, Anaheim chile, jicama slaw

COPPER RIVER SOCKEYE SALMON

Charred scallion, sambal eggplant, roe, vermouth sabayon

PAN SEARED DIVER SCALLOP

Caramelized endive, dried plum reduction, mushroom-hazelnut duxelles

PAN ROASTED DUCK BREAST

Apple-rosemary purée, fingerling potato, pistachio-cornichon relish

36 HOUR SLOW COOKED SHORT RIB

Charred broccolini, potato purée, caper hollandaise

CHOICE OF DESSERT
VEGETARIAN PRIX FIXE
FIFTY-NINE DOLLARS
LOLLA ROSSA SALAD

Meyer lemon vinaigrette, brie-dill cream, raisins, fried capers, walnuts

RICOTTA AGNOLOTTI

Butternut squash, sherry brown butter, parmesan

PAN ROASTED CARROTS

Anise-scented couscous, sumac yogurt, smoky maple peanuts

CHOICE OF DESSERT
ENTRÉE
SLOW COOKED LOUP DE MER

Braised radicchio, spring onion, carrot-apricot purée, sherry mushroom emulsion

36
PAN ROASTED STRIPED BASS

Spaghetti squash, brown-butter mushroom dashi, crispy oyster mushrooms, dandelion greens

36
VADOUVAN ROASTED CHICKEN BREAST

Kabocha squash purée, bloomsdale spinach, caramelized fennel

35
NIMAN RANCH BRAISED PORK BELLY

Creamy beluga lentils, sautéed bok choy, radish salad

36
PRIME DRY AGED N.Y. STEAK

Pan roasted with salsify root and purée, swiss chard, brown butter sautéed hon shimeji mushrooms

38
DATE & MINT CRUSTED LAMB

Roasted heirloom root vegetables, fresh chickpeas, potato chive purée

38
Dessert
PAIN PERDU

Oven roasted strawberries, cinnamon toast chip, buttermilk ice cream

 

Wine Advice – Bert Simon "Serrig Wurzberg" Riesling ‘99

13
MINT INFUSED CHOCOLATE GANACHE TARTLET

Chocolate mousse, mint brittle ice cream

 

Wine Advice – Banyuls "Rimage" La Tour Vieille  '11

13
BANANA CUSTARD "PIE"

Banana caramel, bitter chocolate sorbet

 

Wine Advice – Bracchetto d’Aqui Marteletti

13
CRÈME FRAÎCHE CHEESE CAKE

Hazelnut shortbread, marinated raspberry, poached rhubarb sorbet 

 

Wine Advice – Moscato d'Asti "Cascinetta" Vietti '12 

13
SUGAR & SPICE BEIGNETS

Venezuelan chocolate fondue, vanilla malted milkshake

 

Wine Advice – Pedro Ximénez Solera 1927 Alvear

13
ICE CREAM & SORBET TRIO (choice of three)

Cajeta

Lime

Mocha Nib Crunch

Blackberry Banyuls

Pineapple Chili

Green Apple

 

Wine Advice -- Brachetto d’Aqui Marteletti NV

or

Moscato d’Asti Cascinetta Vietti ‘10

8