dinner menu AWS
TRES By José Andrés
“THE ULTIMATE GIN & TONIC” 18 Inspired by Los Angeles, made with Hendrick's gin THE LAST COCKTAIL 16 Inspired by The Luxury Collection. gin, pear, rosemary, lemon, with a cava float S.U.S 16 Ask your server about liquor selection; topped with ginger beer, pineapple juice, dashed with bitters WHITE NEGRONI 16 Ford's gin, lillet Blanc, and suze CHILCANO 16 Pisco, lime and ginger ale AY MARGARITA 16 Don Julio Blanco, lime, habanero bitters and Orgeat* *contains nuts TERRIOR 16 Herradura reposado, lemon juice with a Tempranillo float HEMINGWAY 16 Bacardi, lime, grapefruit and maraschino liqueur PINK PUNK LEMONADE 16 Ford's gin, fresh raspberries, atomized scotch WINES BY THE GLASS SPARKLING Cava, Brut, Poema, NV Champagne, Brut, Veuve Clicquot "Yellow Label" Sparkling Rosé, JCB 69, NV
Penedès, Spain 15 Champagne, France 30 Burgundy, France 18
WHITE Riesling, Auslese, Heinz Eifel, 2013 Vinho Verde, Broadbent, 2014 Pinot Grigio, Terlan, 2015 Sauvignon Blanc, Murdoch James, 2015 Chardonnay, Chablis, William Fevre, 2015 Chardonnay, Dutton Ranch, Patz & Hall, 2015
Mosel, Germany 16 Vinho Verde, Portugal 14 Alto-Adige, Italy 16 Marlborough, NZ, 15 Chablis, France 17 Sonoma, US 22
ROSÉ Carinan, Villa Viva Rose, 2016
Sete, France 17
RED Pinot Noir, Buena Vista, 2015 Zinfandel, Bianchi, 2012 Syrah, Kunin, 2014 Malbec/Cabernet Sauvignon, Amancaya, 2014 Cabernet Sauvignon, B-Side, 2014 Tempranillo, Tomas Cusine “Llebre”, 2014
Sonoma, CA 18 Paso Robles, CA 18 Santa Barbara, CA 18 Mendoza, Argentina 16 Napa, CA 17 Costers del Segre, Spain 17
BOTTLED BEER STELLA ARTOIS, Lager, Belgium 10 DUVEL, Golden Ale, Belgium DOS EQUIS, Lager, Mexico 9 ESTRELLA DAMM, Lager, Spain HEINEKEN, Lager, Holland 8 STONE BREWERY, IPA
FOR YOUR CONVENIENCE , A SUGGESTED 20% GRATUITY IS ADDED TO PARTIES OF 6 OR MORE
10 9 9
TRES By José Andrés
DINNER MENU STARTERS CH EE SE S
20
Chef’s selection cheeses, ‘pa amb tomaquet', apricots, almonds CH A RC U TE RIE
28
Chef’s selection of dried cured meats, ‘pa amb tomaquet', apricots, almonds P AT A T A S BR A V A S CH IP S
13
Brava sauce, garlic aioli ST E A MED V EG E T A B LE B AS K ET
18
Chef’s selection of market fresh vegetables, soy, olive oil, kalamata dust W A TE RM ELO N A ND TO M AT O S KE W ER S
14
Olive oil, sherry reduction, micro basil G RILL ED A S P AR A G U S
14
Romesco sauce, egg 63˚, micro thyme CR OQ UE T AS DE PO L LO
13
Organic farm raised chicken and béchamel fritters HU M MU S, T Z AT Z IK I, B A B A G H A NO U SH
16
Homemade dips, pita bread AH I TU N A CE VI C HE
21
Avocado, cilantro, serrano, pecans, maggi dressing C A ST IR ON S P A NI SH PR A W N S
21
Tomato sauce, grilled pan de cristal SE A RE D SE A S C ALL O PS
22
Potato cream sauce, white asparagus, bacon Consuming raw or undercooked egg, meat or seafood may increase your risk of food -borne illnesses
FOR PARTIES OF 6 OR MORE, A 20% SERVICE CHARGE IS ADDED TO YOUR BILL. THE ENTIRE SERVICE CHARGE IS PA ID TO YOUR SERVER. YOU MAY ADD A GRATUITY FOR YOUR SERVER AT YOUR DISCRETION, IN ADDITION TO THE SERVICE CHARGE.
SOUPS AND SALADS C ALI FO RN I A G A Z P A CHO
12
Chilled tomato & cucumber soup, California olive oil add chilled Pacific prawns* 10 CH IC KE N DU M PLI N G SO U P
14
Chicken broth, potatoes, daikon, pasta HONG K ONG WO NTO N SO UP
16
Shrimp and pork, bok choy BU RR A T A & T OM A TO S AL A D
17
Cherry heirloom tomato, pesto, sherry, air croutons END I VE S AL A D
15
Green apples, almonds, goat cheese, citrus vinaigrette C AE S A R ‘ C AR DI NI’ S AL A D
16
Scarborough Farm gem lettuce leaves, anchovies, parmesan cheese, brioche croutons add Jidori chicken breast * 8 add chilled pacific prawns* 10 F AT TO U SH S AL A D
18
Persian cucumbers, heirloom tomatoes, peppers, feta cheese, onions, lemon-sumac dressing add smoked salmon * 10 add chilled pacific prawns* 10
ENTRÉES ROT I SS ER IE JI DOR I F AR M CHI C KE N* 29
Olive oil mashed potatoes, rosemary sauce HOM E M ADE P A PP A R DELL E P A S T A* 30
Egg 63˚, parmesan foam, peas, serrano hay, truffle JU M BO LU MP C R A B C A KE S
24
Mustard caviar, coleslaw salad WI LD KI NG S AL MO N 34
Sorrel sauce, asparagus, mustard caviar SE A RE D BR A N ZI NO 32
Fennel puree, wild mushrooms, endive, citrus vinaigrette G RILL ED P RI ME S TR IP L OI N 45
Sherry peppercorn cream, french fries BR A IS ED B EE F SHO R T R IB 30
Cheddar grits, cipollini onions, veal jus COL OR A DO L A M B L O IN 35
Pistachio crust, celery root puree, catalan spinach, black garlic jus CHO RI ZO H A SH
24
VEGETARIAN 20
Potatoes, piquillo peppers, spinach, egg 63˚ VEG ET A BL E CO U S C OU S
25
Cauliflower, romanesco, pine nuts, harissa broth *Consuming raw or undercooked egg, meat or seafood may increase your risk of food -borne illnesses
FOR PARTIES OF 6 OR MORE, A 20% SERVICE CHARGE IS ADDED TO YOUR BILL. THE ENTIRE SERVICE CHARGE IS PA ID TO YOUR SERVER. YOU MAY ADD A GRATUITY FOR YOUR SERVER AT YOUR DISCRETION, IN ADDITION TO THE SERVICE CHARGE.
DESSERTS
13
TR A DI TIO N AL S P AN I SH FL A N
catalan cream & citrus LEM ON T A RT
fresh berries, raspberry sorbet W AL N UT B RO W NIE
valrhona illanka mousse, ginger gelato CO CO RO UG E
milk chocolate mousse, raspberry, coconut streusel CO CO NU T T A PIO C A
passion fruit sauce, mandarin orange sorbet FR UI T P L AT E
fresh cut seasonal fruit HOM E M ADE S OR BE T S
clementine, passion fruit, raspberry, coconut, mango, pear HOM E M ADE I CE CR EA M S
chocolate, vanilla SL S CO OK IE S
chocolate chip, gianduja, coconut macaroon BO N BO NS
homemade chocolate candies- caramel crisp, coconut, speculoos, coffee whiskey SWEET LITTLE SIPS calvados, lecompe originel, France 15 sauternes, la fleur d’or, France, 18 porto, Graham’s 6 Grape, NV, Portugal 12 porto, Graham’s, 20 year Tawny, NV, Portugal 14 LOOSE LEAF TEAS harmony, nobo whole fruit, imperial earl grey, imperial English breakfast, jetlag am- energy, jetlag pm- relax, sls beverly hills blend
FOR PARTIES OF 6 OR MORE, A 20% SERVICE CHARGE IS ADDED TO YOUR BILL. THE ENTIRE SERVICE CHARGE IS PA ID TO YOUR SERVER. YOU MAY ADD A GRATUITY FOR YOUR SERVER AT YOUR DISCRETION, IN ADDITION TO THE SERVICE CHARGE.
“THE ULTIMATE GIN & TONIC” 18 Inspired by Los Angeles, made with Hendrick's gin THE LAST COCKTAIL 16 Inspired by The Luxury Collection. gin, pear, rosemary, lemon, with a cava float S.U.S 16 Ask your server about liquor selection; topped with ginger beer, pineapple juice, dashed with bitters WHITE NEGRONI 16 Ford's gin, lillet Blanc, and suze CHILCANO 16 Pisco, lime and ginger ale AY MARGARITA 16 Don Julio Blanco, lime, habanero bitters and Orgeat* *contains nuts TERRIOR 16 Herradura reposado, lemon juice with a Tempranillo float HEMINGWAY 16 Bacardi, lime, grapefruit and maraschino liqueur PINK PUNK LEMONADE 16 Ford's gin, fresh raspberries, atomized scotch WINES BY THE GLASS SPARKLING Cava, Brut, Poema, NV Champagne, Brut, Veuve Clicquot "Yellow Label" Sparkling Rosé, JCB 69, NV
Penedès, Spain 15 Champagne, France 30 Burgundy, France 18
WHITE Riesling, Auslese, Heinz Eifel, 2013 Vinho Verde, Broadbent, 2014 Pinot Grigio, Terlan, 2015 Sauvignon Blanc, Murdoch James, 2015 Chardonnay, Chablis, William Fevre, 2015 Chardonnay, Dutton Ranch, Patz & Hall, 2015
Mosel, Germany 16 Vinho Verde, Portugal 14 Alto-Adige, Italy 16 Marlborough, NZ, 15 Chablis, France 17 Sonoma, US 22
ROSÉ Carinan, Villa Viva Rose, 2016
Sete, France 17
RED Pinot Noir, Buena Vista, 2015 Zinfandel, Bianchi, 2012 Syrah, Kunin, 2014 Malbec/Cabernet Sauvignon, Amancaya, 2014 Cabernet Sauvignon, B-Side, 2014 Tempranillo, Tomas Cusine “Llebre”, 2014
Sonoma, CA 18 Paso Robles, CA 18 Santa Barbara, CA 18 Mendoza, Argentina 16 Napa, CA 17 Costers del Segre, Spain 17
BOTTLED BEER STELLA ARTOIS, Lager, Belgium 10 DUVEL, Golden Ale, Belgium DOS EQUIS, Lager, Mexico 9 ESTRELLA DAMM, Lager, Spain HEINEKEN, Lager, Holland 8 STONE BREWERY, IPA
FOR YOUR CONVENIENCE , A SUGGESTED 20% GRATUITY IS ADDED TO PARTIES OF 6 OR MORE
10 9 9
TRES By José Andrés
DINNER MENU STARTERS CH EE SE S
20
Chef’s selection cheeses, ‘pa amb tomaquet', apricots, almonds CH A RC U TE RIE
28
Chef’s selection of dried cured meats, ‘pa amb tomaquet', apricots, almonds P AT A T A S BR A V A S CH IP S
13
Brava sauce, garlic aioli ST E A MED V EG E T A B LE B AS K ET
18
Chef’s selection of market fresh vegetables, soy, olive oil, kalamata dust W A TE RM ELO N A ND TO M AT O S KE W ER S
14
Olive oil, sherry reduction, micro basil G RILL ED A S P AR A G U S
14
Romesco sauce, egg 63˚, micro thyme CR OQ UE T AS DE PO L LO
13
Organic farm raised chicken and béchamel fritters HU M MU S, T Z AT Z IK I, B A B A G H A NO U SH
16
Homemade dips, pita bread AH I TU N A CE VI C HE
21
Avocado, cilantro, serrano, pecans, maggi dressing C A ST IR ON S P A NI SH PR A W N S
21
Tomato sauce, grilled pan de cristal SE A RE D SE A S C ALL O PS
22
Potato cream sauce, white asparagus, bacon Consuming raw or undercooked egg, meat or seafood may increase your risk of food -borne illnesses
FOR PARTIES OF 6 OR MORE, A 20% SERVICE CHARGE IS ADDED TO YOUR BILL. THE ENTIRE SERVICE CHARGE IS PA ID TO YOUR SERVER. YOU MAY ADD A GRATUITY FOR YOUR SERVER AT YOUR DISCRETION, IN ADDITION TO THE SERVICE CHARGE.
SOUPS AND SALADS C ALI FO RN I A G A Z P A CHO
12
Chilled tomato & cucumber soup, California olive oil add chilled Pacific prawns* 10 CH IC KE N DU M PLI N G SO U P
14
Chicken broth, potatoes, daikon, pasta HONG K ONG WO NTO N SO UP
16
Shrimp and pork, bok choy BU RR A T A & T OM A TO S AL A D
17
Cherry heirloom tomato, pesto, sherry, air croutons END I VE S AL A D
15
Green apples, almonds, goat cheese, citrus vinaigrette C AE S A R ‘ C AR DI NI’ S AL A D
16
Scarborough Farm gem lettuce leaves, anchovies, parmesan cheese, brioche croutons add Jidori chicken breast * 8 add chilled pacific prawns* 10 F AT TO U SH S AL A D
18
Persian cucumbers, heirloom tomatoes, peppers, feta cheese, onions, lemon-sumac dressing add smoked salmon * 10 add chilled pacific prawns* 10
ENTRÉES ROT I SS ER IE JI DOR I F AR M CHI C KE N* 29
Olive oil mashed potatoes, rosemary sauce HOM E M ADE P A PP A R DELL E P A S T A* 30
Egg 63˚, parmesan foam, peas, serrano hay, truffle JU M BO LU MP C R A B C A KE S
24
Mustard caviar, coleslaw salad WI LD KI NG S AL MO N 34
Sorrel sauce, asparagus, mustard caviar SE A RE D BR A N ZI NO 32
Fennel puree, wild mushrooms, endive, citrus vinaigrette G RILL ED P RI ME S TR IP L OI N 45
Sherry peppercorn cream, french fries BR A IS ED B EE F SHO R T R IB 30
Cheddar grits, cipollini onions, veal jus COL OR A DO L A M B L O IN 35
Pistachio crust, celery root puree, catalan spinach, black garlic jus CHO RI ZO H A SH
24
VEGETARIAN 20
Potatoes, piquillo peppers, spinach, egg 63˚ VEG ET A BL E CO U S C OU S
25
Cauliflower, romanesco, pine nuts, harissa broth *Consuming raw or undercooked egg, meat or seafood may increase your risk of food -borne illnesses
FOR PARTIES OF 6 OR MORE, A 20% SERVICE CHARGE IS ADDED TO YOUR BILL. THE ENTIRE SERVICE CHARGE IS PA ID TO YOUR SERVER. YOU MAY ADD A GRATUITY FOR YOUR SERVER AT YOUR DISCRETION, IN ADDITION TO THE SERVICE CHARGE.
DESSERTS
13
TR A DI TIO N AL S P AN I SH FL A N
catalan cream & citrus LEM ON T A RT
fresh berries, raspberry sorbet W AL N UT B RO W NIE
valrhona illanka mousse, ginger gelato CO CO RO UG E
milk chocolate mousse, raspberry, coconut streusel CO CO NU T T A PIO C A
passion fruit sauce, mandarin orange sorbet FR UI T P L AT E
fresh cut seasonal fruit HOM E M ADE S OR BE T S
clementine, passion fruit, raspberry, coconut, mango, pear HOM E M ADE I CE CR EA M S
chocolate, vanilla SL S CO OK IE S
chocolate chip, gianduja, coconut macaroon BO N BO NS
homemade chocolate candies- caramel crisp, coconut, speculoos, coffee whiskey SWEET LITTLE SIPS calvados, lecompe originel, France 15 sauternes, la fleur d’or, France, 18 porto, Graham’s 6 Grape, NV, Portugal 12 porto, Graham’s, 20 year Tawny, NV, Portugal 14 LOOSE LEAF TEAS harmony, nobo whole fruit, imperial earl grey, imperial English breakfast, jetlag am- energy, jetlag pm- relax, sls beverly hills blend
FOR PARTIES OF 6 OR MORE, A 20% SERVICE CHARGE IS ADDED TO YOUR BILL. THE ENTIRE SERVICE CHARGE IS PA ID TO YOUR SERVER. YOU MAY ADD A GRATUITY FOR YOUR SERVER AT YOUR DISCRETION, IN ADDITION TO THE SERVICE CHARGE.
