Black Cat Restaurant - Sample Menu


Appetizers

Petites Bouchées $8

Pork Rillette

Root Vegetable “Soil”

Trio of Smoked Paprika Gougères

Curried Carrot Soup
Appetizersà la carte$12

Heirloom Beet Salad, Red wine poached onions,orange supremes

Escarole AgnolottiTurnip confit, salsa tartufata

“Everything”-CuredSalmonTarragon latke,anise yogurt

Black DashiOyster tempura,pickled pears


Entrees
Sample Seasonal Menu

Beet and Potato Napoleon

Quinoa cereal crust, elderberry gastrique,house made ricotta, spinach
Roasted Salmon

Hay cream, Hazel Dell mushrooms,duck pâté, cabernet jus
Juxtaposition of Duck

Grapefruit mustard, tempura parsnips,onion scape ragout
Trio of Heritage Pork

Sautéed kale, lemon relish,roasted beets
Cassoulet of Quail and Sumac

Toulouse sausage, white beans,mulefoot ham, pickled garlic
Colorado Beef Ribeye

Orange scented oats, carrots,crisp capers


Tasting Menu

Chef’s tasting menu 59/103 with paired wines
Premium Wine Flight $16 Supplement

Chef’s vegetarian, vegan & gluten free tasting menus also available

Cheese / Desserts / Beverages

Cheeses
One selection 6
Three selections 12
Five selections 18

Oregon Blue
Belford
Pepato
Fleur Verte
Les Freres

~Cheeses served with chef's accompaniments

Desserts 8

ORCHARD: Apple fritter, warm apple soup, sweet phyllo, buttermilk mousse

ELEGANCE: Red wine poached pear, almond frangipane, burnt caramel ice cream, smoked fleur de sel

INDULGE: Dutch cocoa cake, spiced hot chocolate, passion fruit ice, Luxardo cherry

LUXURY: Pistachio financier, figs poached in white wine, vanilla malted milkshake

DESSERT TASTING: A selection of featured desserts 15
Dessert Wine

1989 Marc Bredif Vouvray Moelleux 'nectar' 25
2009 Les Clos de Paulilles Banyuls 14

Digestif

Nardini Amaro 8
Amaro Abano 6
Fernet 6
Leopold Three Pins Alpine Liqueur 6
D’Aristi “Xtabentun”, Honey Anise Liqueur 7
Leopold Bros Absinthe 15
Vieux Carré Absinthe 13
Chartreuse, Yellow 10
Chartreuse, Green 10
Nardini Aquavite Grappa 9
Pinot Di Poli Grappa 14
Cognac & Brandies

Germain-Robin, Craft-Method, Mendocino, CA 10
Germain-Robin, XO, Mendocino, CA 20
Christian Drouin, Calvados VSOP 12
Maison Surrenne XO, Grande Champagne 18
Darroze, “Domaine de Salie,” Bas-Armagnac ‘79 22
Guillon, Gr. Champagne Cognac (30 yr) 32
Paul Marie & Fils Cognac (1951) 96
Scotch

Black Bull, 12 yr, blended 8
Dimple Pinch, 15 yr, blended 10
Dalwhinnie, 15 yr, highland 13
Isle of Jura, 16 yr, Jura 16
BenRiach “Madeira” 15 yr, Speyside 15
GlenDronach “Allardice” 18 yr. 22
Springbank, 10 yr, Campeltown 13
Ardmore, Highland 10
Laphroig “Quarter Cask”, Islay 14
Ardbeg, ‘Corryvreckan’, Islay 20

***All menu items & prices are subject to change with out notice.