COMPOUND CLASSICS

STARTERS 

Butter Lettuce and Tomato Salad
Champagne Vinaigrette  7 

Salad of Endives & Tart Apples
Tossed with Blue Cheese and Walnut Oil  8

Sweetbreads & Foie Gras

Cėpes, Cayenne and Spanish Sherry  18

 MAIN COURSES 

Jumbo Crab and Lobster Salad
Mango, Red Onion & Butter Lettuce with Tangerine Vinaigrette  20

“Stacked Salad”
 Romaine, Tomato, Ham, Blue Cheese and Hard Cooked Taos Eggs
Avocado Ranch Dressing  12
With Buttermilk Roasted Breast of Free Range Chicken  16

 Compound Pastrami Sandwich
Our Own Cured, Roasted and Smoked Pastrami
Corn Rye Bread and Beer-Braised Sweet Onions
Horseradish-Mustard Mayonnaise
Cabbage Slaw & Chips  15

 The Compound Burger
Avocado, Tomato, Griddled Bulb Onions and Aioli with Parmesan-Parsley Fries  12
Available with Roasted Poblanos and White Cheddar Cheese  13 

Chicken Schnitzel
Capers, Parsley, Lemon and Sautéed Spinach  16

 Steak Frites
Grilled Hanger Steak
Parmesan-Parsley Fries
Sautéed Greens and Béarnaise Sauce  17 

SIDES

 Sautéed Spinach  5
Parmesan Polenta   6
Parmesan-Parsley Fries  5
Wild Mushrooms    10

 
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

SPRING LUNCH 

STARTERS 

Made to Order Spring Pea Soup
Fresh Peas and Crispy Shiitake  9 

Greek Salad
Romaine Leaves, Tomatoes, Cucumbers, Olives and Parsley
French Sheep’s Milk Feta  8

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

MAIN COURSES 

Sweet Pea Risotto
Carnaroli Rice and Parmesan Reggiano
Spring Vegetables and Crispy Shiitake  15

 Seared New Zealand King Salmon
Pearl Cous Cous, English Peas and Butternut Squash  16

Salsa Verde Grilled Bandera Quail
Local Greens, Fingerling Potatoes
Tomato and Haricots Verts Salad  17

“Shrimp and Grits”

Organic Stone Ground White Grits

Roasted Rajas, Garlic and Extra Virgin Olive Oil  17

DESSERTS

Bittersweet Chocolate Torte
Crème Fraîche
Chocolate Tuile  7

Coconut Sorbet
Fresh Tropical and Citrus Fruit
Ginger-Oat Snap, Pineapple-Lime Juice  7

Fresh Berry Shortcake

Red Wine Berry Sauce

Crème Fraîche  7

Mascarpone Panna Cotta
Strawberry-Hibiscus Water
Vanilla Tuile  7

$5.00 per person for continuous
Hildon mineral water service
$5.00 split plate charge on main courses
20% gratuity will be included on parties of 6 or more
Please restrict cellular phone service to front lobby
Lunch served Monday through Saturday,
Dinner served seven nights

Please visit our website, www.compoundrestaurant.com