Moving into the Philippe Starck-designed space adjacent to the Redwood Room in the Clift Hotel is Velvet Room, which is already open for business after Jeffery Chodorow yanked Asia de Cuba out of there late last month. Below, the full menu, from chef Ewart Wardhaugh, who as Ms. Tablehopper tells us was previously at Sandy Lane, a luxury resort in St. James, Barbados.
MENU
STARTERS
SWEET PEA SOUP 8
Hand Crafted Fra’mani Salametto, Crème Fraîche
GRILLED ZUCKERMAN’S FARM ASPARAGUS 14
Point Reyes Blue Cheese, Poached Egg, Marshall’s Farm Honeycomb
BABY ORGANIC GREENS 10
Cara Cara Orange, Cucumber, Avocado, Heirloom Radish
HEARTS OF ROMAINE 12
Crispy Boccalone Pancetta, Dry Vella Jack, Green Garlic Dressing
ROASTED ORGANIC BEETS 12
Cyprus Grove Goat Cheese, Pink Grapefruit, Mizuna
POTTED SANTA BARBARA ROCK SHRIMP 18
Fromage Blanc, Truffle Butter, Grilled Flatbread
GRILLED FLATBREAD 15
Shaved Prosciutto, Dried Fig, Cipollini Onion, Sheep’s Milk Ricotta
ENTRÉES
RAVIOLI OF BELLWETHER FARMS RICOTTA 20
White Bean Fennel Puree, Candied Pecans, Arugula, Citrus Vinaigrette
DAY BOAT SCALLOPS 27
Ragout of Rancho Gordo Beans, Dried Chorizo, Upland Cress, Lemon Oil
FULTON VALLEY ORGANIC CHICKEN 23
Creamed Corn, Foraged Mushrooms, Natural Jus
MARIN FARMS BEEF TENDERLOIN 32
Cauliflower Puree, Broccolini, Peanut Fingerling Potatoes, Fleur de Sel
POZZI RANCH LOIN OF LAMB 28
Spring Pea Polenta, Morel Mushrooms, Red Wine Jus
LINE CAUGHT HALIBUT 28
Warm Salad of Sunchokes, Wild Seabeans, Terra Sonoma Verjus
KUROBUTA PORK CHOP 26
Creamy Grits, Grilled Stone Fruit, Fiddlehead Ferns
Earlier: From Asia de Cuba to the Velvet Room at the Clift [Tablehopper]