Swift & Sons Menu

European Butter, Chive

Garlic Aioli

Eight ounces of blanched green beans dressed in a brown butter sauce seasoned with porcini, soy sauce and white balsamic, garnished with toasted almonds and Calabrian chile paste

: A one pound russet potato is roasted until soft. The flesh is scooped out and mixed with Snow white cheddar, sour cream, butter, salt, black pepper, and tabasco and garnished with broccoli puree, roasted broccoli, bacon and grated cheddar.

: 8oz of cavatappi pasta tossed with a smoked pepper jelly and creamy Chihuahua cheese sauce. Topped with cheddar biscuit breadcrumbs.

Vin Blanc

Honey Butter

Roasted Mushrooms, Porcini Aioli , Aged Balsamic

Potato and Ricotta Pierogi, smoked beef bacon, cabbage, Ratatouille cream

3oz of wagyu summer sausage wrapped around a soft-boiled egg that is breaded and fried. The Scotch egg is served with a mustard cream sauce and a salad with red leaf and red gem lettuce, dressed with a shallot vinaigrette.

Six large ravioli filled with wagyu barese sausage and truffled ricotta is rolled in vermouth butter and topped with spiced pine nuts and shaved pecorino cheese.The barese sausage is composed of A5 wagyu, Australian wagyu, pecorino Romano, tomato paste, salt, basil, parsley, black pepper, garlic, and pink salt. The sausage is whipped with ricotta and bel tartufo cheese to finish the ravioli filling. The sauce is composed of French butter, dry vermouth, heavy cream, and shallots. The dish is finished with peeled pecorino Romano and pine nuts toasted with esplette pepper.

Three ounces of chopped Japanese A5 Wagyu striploin mixed with cilantro, lime zest, yuzu juice, and egg yolk, garnished with a scallion-miso aioli, fried capers, and served with sourdough toast.

Sauce Creole, Celery Root Remoulade

Chile Sauce, Cilantro

Drawn butter.

Pecorino, Black Pepper, Creamy Dressing

Farm arugula and watercress tossed with farm honey crisp apples and dressed with honey vinaigrette. Garnished with candied walnuts and Emi Roth Buttermilk Blue cheese.

Tarragon and creme fraiche.

French Onion Soup, Beef Broth, Sourdough Crouton & Wisconsin Gouda

Blue Cheese, Bacon, Lemon Vinaigrette

Mushroom Foie Gras, Spinach

A5 Wagyu beef is braised with beef stock and red wine, and served with celery root mousseline, charred brussels sprouts leaves and a reduction sauce made from the braising liquid.

6 oz Wagyu Flank Steak with Kombu Butter Poached Lobster

8oz hanger steak and served alongside French fried potatoes. The steak is topped with Café de Paris butter and served with a large cruet of bearnaise.The café de Paris butter is composed of butter, shallots, sweet onion, white wine, anchovy, garlic, parsley, sage, tarragon, thyme, mustard powder, lemon zest, paprika, salt, white pepper, lemon juice and Worcestershire sauce. Bearnaise is composed of egg yolk, butter, tabasco, Worcestershire sauce, white wine, white wine vinegar, black pepper and tarragon.

5.5oz pan seared halibut served with confit shiitakes, blanched snow peas, and Thai basil vin Blanc. The halibut is garnished with a salad of cilantro, Thai basil, mint, parsley, tarragon, and scallions dressed with a coriander vinaigrette

Cauliflower Vin Blanc, Salmon Roe, Capers, Brioche

Boudin Blanc, Peperonata, Marble Potatoes

Chocolate cheesecake, orange marmalade, citrus anglaise, cocoa nib crunch, salted caramel sauce.