Menu for Motif

Lunch
|
Dinner

Lunch

Starters‎

8.00 Soup Du Jour Seasonally inspired

11.00 French Onion Sherry wine beef bouillon / gruyere cheese

15.00 Ahi Tuna Carpacio Ginger infused ahi tuna/ sweet onion salad/ bluefin crab/ yuzu emulsion

12.00 Burrata Fresh mozzarella burrata / heirloom tomato / cherry tomato consome

11.00 Flatbread Proscuitttio / black‎ mission figs / goat cheese/ wild arugula

Greens

14.00 Market Whole stem petite greens / organic beets / cucumber heirloom tomato / lavosh / pesto goat cheese with a champagne vinaigrette

17.00 Crab Louie Pacific red king and blue fin crab / free range egg / avocado / heirloom tomato / mache/ louie dressing

18.00 Nicoise Ahi tuna / baby gem lettuce / roasted fingerling / haricot vert olive tapenade / quail egg / preserved lemon aioli

19.00 Duck Breast Hudson valley farms duck / baby field greens / kumquats pickled red onion / pink peppercorn gastrique

14.00 Caesar Romaine heart/ buttery brioche croutons / parmesan tuille / roasted garlic aioli

20.00 Motif Cobb Baby mixed greens / grilled chicken / bacon / eggs / tomato blue cheese / balsamic vinaigrette

Sandwiches

18.00 Tuscan Chicken Ciabatta / sundried tomato / balsamic cured onion / provalone / pesto aioli / arugula / housemade truffle chips

16.00 Portabello Piquillo pepper / arrowhead spinach / herbed goat cheese foccacia / housemade truffle chips

19.00 Pastrami 19 Cabbage slaw / house french sauce / melted swiss / pretzle loaf / yukon potato french fries

17.00 Smoked Turkey Dried cherry mojo / watercress / fontina cranberry walnut bread / house made truffle chips

19.00 Sirloin Burger Butter lettuce / vine ripened tomato / sweet onion / brioche bun / russian sauce / yukon potato french fries

20.00 Shetland Salmon Burger Citronette aioli / alfalfa sprouts / heirloom tomato /dill brioche bun / house truffle chips

Chefs Specialties‎

19.00 Short Rib Sloppy Joe's Mascarpone horseradish / wild arugula / mini brioche buns sweet potato fries

23.00 Fish Tacos Achiote marinated mahi mahi / cabbage / pineapple salsa/ chipotle aioli

17.00 Penne Puttanesca Roasted garlic / spanish olives / caperberries / heirloom tomato puree

25.00 Pacific Seafood Fettucini Local pacific shells and fish / cognac lobster nage

20.00 Sockeye Salmon Spring vegetable pearl cous-cous / honey lemongrass vinaigrette

19.00 Beer Battered Fish and Chips Karl strauss golden‎ blonde batter / hand cut steak fries / caper remoulade

Dinner

Starters‎

12.00 English Pea Soup Black truffle dumplings/ creme fraiche foam

14.00 Salmon Rillette Citrus cured salmon / mascarpone dill rillette sweet onion and fennel slaw/ baguette/ orange blossom honey

16.00 Diver Scallops Cauliflower puree / golden raisin caper chutney / almond/ saba

15.00 Ahi Tuna Tartare Truffled scented ahi tuna / creme fraiche foam / crispy lavosh wild rocket

14.00 Babe Farms Beet Salad Orange-hazelnut vinaigrette /‎ humboldt fog goat cheese / rocket

19.00 Maine Lobster Salad Mache / roasted corn / French beans / baby heirloom tomatoes fingerling potato / truffle vinaigrette

13.00 Motif “Caesar” Salad Whole hearts of romaine / parmesan tuille / roasted garlic aioli

14.00 “Wedge” Salad Baby iceberg / apple wood bacon / walnut / pointe reyes bleu dressing

16.00 Chefs Selection of Artisanal Cheese Fruit chutney / cranberry walnut bread

Main Courses

29.00 Forest Mushroom Risotto Porcini puree/ mascarpone/ truffle foam Options: 2009 artesa pinot noir, carneros (+16.00)

32.00 Cherry Wood Smoked Shetland Salmon Crispy pork belly/ celery root/ beluga lentils/ chard cabernet buerre rouge. Options: 2010 bergstrom vineyards pinot noir, oregon (+20.00)

35.00 Red Snapper Kabocha squash puree/ hearts of palm /maitake mushroom lemongrass curry emulsion / tamarind slaw. Options: 2008 saarstien riesling, germany (+12.00)

30.00 Jidori Chicken and Dumplings Herb poached jidori chicken/ baby fall vegetables house-made ricotta dumplings/ sage veloute Options: 2010 sonoma-cutrer, chardonnay, sonoma coast (+16.00)

36.00 Beef Short Ribs Cabernet braised / creamy white polenta / rainbow chard smoked gouda fondue. Options: 2010 ancient peaks cabernet sauvignon, paso robles (+15.00)

39.00 Kobe Beef Bavette Thin sliced bavette steak / pomme frites /chimichurri / marrow. Options: 2009 ridge, three valleys, sonoma county (+21.00)

39.00 Angus Beef Filet Pan seared veal sweetbreads/ parsnip puree / cippolini onion madeira pan jus. Options: 2008 volver tempranillo, la mancha, spain (+12.00)

Sides

7.00 Local Asparagus / Lemon Essence

7.00 Butternut Squash/ Rosemary Honey

7.00 Brussle Sprouts / Pecorino /Bacon

7.00 Kennebec Potato Puree / Olive Oil

Menu for Motif

Lunch

Starters‎

Greens

Sandwiches

Chefs Specialties‎

Dinner

Starters‎

Main Courses

Sides

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