White Orchid Menu

*Menu items and prices subject to change

Wine By the Glass
Appetizers
Dinner Entrees
Chef's Three Course Tasting
Chef's Five Course Tasting
Desserts
White Orchid Wine Series Dinners

Wine By the Glass

Veuve Clicquot Ponsardin Brut Champagne, Reims, NV
23.75

Ch. St Michelle Riesling, Columbia Valley, 2005
8

"J" Pinot Gris, Russian River Valley, 2005
10.50

Rombauer Chardonnay, Napa, 2005
16.50

Avila Syrah, Santa Barbara, 2003
8

Wishing Tree Shiraz, Australia, 2004
9

Raymond Reserve Merlot, Napa, 2002
10.50

King Estate Pinot Noir, Oregon, 2004
15

Dry Creek Vineyard "Heritage" Zinfandel, Sonoma, 2004
10.25

Wild Horse Cabernet Sauvignon, Paso Robles, 2003 - 13.00

BV Tapestry Meritage, Napa Valley, 2002
14.75

(Please ask your server for other fine selections of wine by the glass.)

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Appetizers

Spicy Ahi Tuna Tartar with Avocado, English Cucumbers,
Daikon, Carrot Chili Vinaigrette
15

Seared Duck Foie Gras toasted Brioche, Roma Tomatoes, Avocado,
Butter Lettuce and Pesto Aioli
22

Crisp Baby California Romaine served in a Tulip of
Parmesan-Reggiano Cheese, Caesar Dressing
9

Curried Pacific Prawns with Cauliflower Soup,
Caramelized Onions, Granny Smith Apples
15

Smoked Duck Salad with Mango, Jicama,
Watercress and Blood Oranges drizzled with Grape Seed Oil
13 

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Dinner Entrees

Roasted Veal Filet with Dungeness Crab Legs,
Mélange of Spring Asparagus, Saffron Potatoes,
Sauce Béarnaise and Veal Thyme Reduction
40

Tournedo of Kurobuta Pork with Sweet Paprika Sauce,
Wild Mushrooms, Tourne Yukon Gold Potatoes
and Medley of Spring Vegetables
34

Sautéed Arctic Char with Wild Mushroom,
Spring Pea and Lobster Knuckle Risotto
33

Pan Roasted Lamb Loin with Belgian Endive,
Petite Greens Salad, Potato Puree with
Roasted Red Pepper and Mascarpone Cheese, Lamb Rosemary Demi
40

Kobe Beef New York Steak, Black Truffle Potato Ravioli,
Creamed Baby Spinach with Gruyère Cheese, Cognac Cream Sauce
85

Baby Red Abalone with Basil Beurre Blanc,
Truffle-Potato Puree and Baby Vegetable Mélange
Market Price

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Chef's Three Course Tasting

(all items available a la carte)

English Spring Pea Soup with Hobb’s Bacon, Yukon Gold Potatoes,
Rosemary and Mascarpone Cheese Ravioli
Beringer Chardonnay, Napa, 2005

Petite Filet of Beef topped with Foie Gras Butter,
Roasted Fingerling Potatoes, Spring Baby Leeks,
Thyme Red Wine reduction
or
Seared Scallops crusted with Spanish Chorizo,
Manila Clam Broth and Vegetable Mirepoix
or
Muscovy Duck Breast, Potato Boulangere, Warm Apricot Coulis,
Apple, Celery Root, Watercress Salad
Scott Harvey Mountain Selection Syrah, Amador, 2005

Triple Chocolate Marquise with Raspberry Swirl Anglace
Bonnie Doon Framboise, California, 2006

48 per guest   59 with wine

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Chef's Five Course Tasting

(all items available ala carte)

Thin slices of Spanish Serrano Ham with Poached Leeks,
Sherry Vinaigrette, Italian Gorgonzola Cheese and toasted walnuts
Pine Ridge Chenin Blanc/Viognier, Clarksburg, 2006/2007

Young Garlic Soup with Tarragon Leaves, Roma Tomatoes
Louis Latour Panilly Fuisse, Burgundy, 2006

White and Green Asparagus Salad,
Warm Lobster, Black Truffle Vinaigrette
Epiphany “Gypsy”, Santa Barbara, 2004

Pan Roasted Chilean Sea Bass, Red Wine Braised Kobe Short Ribs,
Spring Carrot and English Pea Risotto, Kobe Beef Jus
or
Colorado Lamb Rack stuffed with Mélange of Mediterranean
Olives and Herbs with Pearl Cous Cous and Ratatouille
or
Petite Kobe Filet with Herb Wasabi Butter, Portabella Fries,
Shrimp and Lobster Rice, Spicy Baby Bok Choy
Artesa Cabernet Sauvignon, Napa/Sonoma, 2004

Chocolate Roasted Macadamia Nut Torte
accented with Island Fruits Chutney
Graham’s Six Grapes Reserve Porto, Portugal, N/V

79 per guest     95 with wine

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Desserts

Duo of Vanilla Bean and Chocolate – Cognac
Crème Brulee served with Seasonal Berries
9

A Study in Cheesecake
All American, Candied Ginger Lumpia and
Mascarpone Amaretto Semi Freddo
9

Chocolate crusted crunchy Pecan Meringue,
Cardamon and Vanilla Bean Ice Cream
9

Chocolate Walnut Bar
Chocolate Walnut Praline Marquise,
Vanilla Bean Mousse, Pomegranate Sorbet
9

Warm Chocolate Lava Cake
with Molten Banana and Pineapple Ice Cream
9

White Orchid’s Chocolate Sampler:
White Chocolate-Passion Fruit Pate,
Dark Chocolate Truffle Marquis,
Chocolate – Espresso Shooter,
Chocolate – Orange Sorbet with Hippen Flower
12

Top of the Menu

Roger Morris
Chef de Cuisine

Joseph Agustin
Executive Pastry Chef

John Sanders
Maitre d'Hotel

Please No Cigar or Pipe Smoking - Our menu changes quarterly