COMPOUND CLASSICS

Sweetbreads & Foie Gras
Cėpes, Cayenne and Spanish Sherry  18

 

Treviso & Endive Salad
Spanish Onion, Cabrales Cheese and Walnut Oil  13

 

Tuna Tartare topped with Osetra Caviar
and Preserved Lemon  16

*         *         *

 FIRST COURSES

Made to Order Spring Pea Soup
Polenta Croutons
Smoked Ham Hock   13

Organic Tesuque Greens
A Mix of Arugula, Mizuna, Cress
French Feta Cheese
Shallot-Dijon Dressing  14

Crispy Fried Rock Shrimp
Baby Tomatoes, Caper Berries and Green Olives
Basil Beurre Fondu and Grilled Lemon  17 

Compound’s Country-Style Terrine
Classic Paté of Veal, Pork and Duck
Haricots Verts Pickles, Grain Mustard and Grilled Baguette  16

 Seared Breast of Squab
White Beans, Morel Mushrooms and Parsley
Clarified Squab Jus  18

Grilled Asparagus
Soft Poached Farm Egg, Black Truffle Hollandaise
Buttered Croutons  17

Organic Butter Lettuce with Baby Tomatoes
Parmesan Reggiano
Champagne Vinaigrette  13

 COMPOUND COCKTAILS

 Prickly Pear Margarita  12
Herradura Silver Tequila
Cointreau, Fresh Sour Mix
and Prickly Pear

Blood Orange Caipirinha  12
Leblon Cachaça
Freshly squeezed blood oranges
Lime juice, Turbinado sugar
Splash lemon-lime soda

 

$5.00 per person for continuous Hildon mineral water service
$5.00 split plate charge on any entree
20% gratuity will be included on parties of 6 or more
Please visit our website at www.compoundrestaurant.com

COMPOUND CLASSICS

 Buttermilk Roast Chicken
Creamed Spinach with Foie Gras Pan Gravy  26

 

Grilled Beef Tenderloin

Cèpe O’Brian Potatoes

Foie Gras Hollandaise  45

 *         *         *

MAIN COURSES 

Seared Atlantic Salmon
Haricots Verts Almondine
Pancetta Bacon Glaze   29 

Alaskan Halibut
French Butter Pomme Puree
Roast Wild Mushrooms
and Black Truffle Butter  32

 Kurobuta Pork Loin
Honey-Mustard Cabbage
Apricot-Bourbon Glaze,
Sugar Peas and Scallions  28

 Lamb Sirloin
Favas, Morels, Sunchoke and Shallot
French Feta Salsa Verde  34

Breast of Duck
Stone Ground Organic White Corn Grits
Rhubarb and Red Onion Compote
Black Pepper and Pinot Noir  29

 Sweet Pea Risotto
Carnaroli Rice and Parmesan Reggiano
Spring Vegetables and Crispy Shiitake  25

 
SIDE DISHES

 

 Creamed or Sautéed Spinach   8 

Haricots Verts Almondine   10

 French Butter Asparagus   10

 Wild Mushrooms  15

Yukon Gold Potato Puree  8

 

Celebrate Mother’s Day at The Compound!
Sunday, May 11, 2008
11:30am – 3:00pm
We are Offering a Special
a la Carte Brunch Menu
Please See the Hostess for Reservations

 Menu Created by Chef/Owner Mark Kiffin, James Beard Foundation’s “Best Chef of the Southwest”

Dinner served nightly, Lunch served Monday through Saturday 

Please restrict cellular phone use to front lobby.
Intimate garden patios, cocktail terrace,
private dining rooms, weddings
and special events accommodating 12 - 250 guests.
 Please ask for a tour & additional information.