Sparrow Menu

Cauliflower & Lemongrass Soup

with foie gras, tarragon and crumbled crouton.

Salad Of Baby Green & Red Romaine

with lime nom-pla dressing ruby grapefruit, goat cheese, frisee, fried shallots & thai chilies.

Wok-Fried Chinese Long Beans

erryngi mushroom tempura, bean curd & sambal olek.

Roasted Beef Marrow Bone

parsley-garlic-sawtooth herb salad, toasted croutons.

Lobster Autumn Rolls

lobster, mango, endive, 7 spice aioli, lime-nom pla-basil sauce.

Roasted Duck Breast

with ginger-apple-galangal dipping sauce stir-fry of summer romano beans and garlic, daikon-peach salad.

Crispy Veal Sweetbreads

wasabi mayonnaise, cucumber and red chile pickle.

Kampachi (Jack) Sashimi

with chilled green tea noodles uni vinaigrette, salmon caviar, quail egg.

Fritters Of Sea Urchin, Sweet Corn And Rock Shrimp

ponzu-truffle sauce, sweet potato tempura.

Seared Ahi Tuna

avocado, grapefruit, daikon, pinenuts, beet & carrot juice sauces.

Seared Sea Scallops

bitter melon, fermented black bean, pink peppercorn aioli.

Spring Tomato, Tarragon, Black Caviar And A Yuzu-Soy Dressing

Kurobuta Pork Cheek Braised

with gobo & orange nom pla & chilies, celery root-potato puree & a saute of sawtooth herb.

Salmon Poached In Veal Stock

with spicy gremolata veal stock, sake, shiso, tomatoes, edamame, japanese seven spice.

Sauteed Skate Wing

tamarind gastrique, chile’d potatoes, wok-fried water spinach.

Vietnamese "Pot-Au-Feu" Of Squab

root vegetables, brussel sprouts & celery root puree with ginger-galangal broth.

Grilled Five Spice Colorado Lamb T-Bone

curried thai eggplant, crispy yukon gold potatoes, zinfandel-mustard sauce.

Grilled Ribeye Of Beef

with miso-blue cheese rosemary sauce warm “salad” of potato, romano beans & frisee & a drizzle of chile oil.

Grilled Texas Venison Loin And Tenderloin

caramelized salsify, chanterelles, roasted shallots, port-green peppercorn-tamari reduction.