The Compound Burger

The Compound Burger
Avocado, Tomato, Griddled Bulb Onions and Aioli with Parmesan-Parsley Fries

 

 

 

 

 

 

 

 

 

 


 

Arugula Salad

Arugula Salad
Shaved Raw White Mushroom Carpaccio
Spanish Extra Virgin Olive Oil,
Shaved Parmesan, Sea Salt

 

Atlantic Salmon

 Atlantic Salmon
 Roasted Eggplant, Zucchini
and Baby Onion
Moroccan Harissa Sauce
Almonds and Cilantro

 Bittersweet Chocolate Torte
 Crème Fraîche
Chocolate Tuile

 
carrot cake

Carrot Cake
 Cream Cheese Frosting
Carrot Ginger Caramel
Walnut Ice Cream

                                                                                                      

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  19
 

MAIN COURSE

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

“Stacked Salad”
 Romaine, Tomato, Ham, Blue Cheese
and Hard Cooked Taos Eggs
Avocado Ranch Dressing  13
With Buttermilk Roasted Breast of Free Range Chicken  17

 Compound Pastrami Sandwich
 Our Own Cured, Roasted and Smoked Pastrami
Corn Rye Bread and Beer-Braised Sweet Onions
Horseradish-Mustard Mayonnaise
Cabbage Slaw & Chips  16

The Compound Burger
Avocado, Tomato, Griddled Bulb Onions
and Aioli with French Fries  12
Available with Roasted Poblanos
and White Cheddar Cheese  14

Chicken Schnitzel
 Capers, Parsley, Lemon and Sautéed Spinach  17

 Beef Tenderloin Medallions
 Slow Cooked Soft Polenta and Spring Pea Cream
Porcini Demi Glaze  26
 

SIDES

Sautéed Spinach   5
  Wild Mushrooms  10
French Fries    5 

 

SPRING LUNCH

STARTERS
 

Made to Order Spring Pea Soup
 Crispy Proscuitto Cup, Peas, Wild Mushrooms
Mint Crème Fraiche  13

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

 Spring Seafood Salad
 Ruby Shrimp, Scallops and Calamari
Creamy Lemon Vinaigrette
Grilled Lemon and Crispy Parsley 18
 

MAIN COURSE 

Seared Diver Scallops
 Crispy Pork Belly and Polenta Croutons
Rhubarb Glaze   22 

Organic Scottish Salmon
 Herb Roasted Heirloom Tomato
and Sunchoke Risotto
Shaved Fennel and Micro Green Salad  22

Seared Rare Tuna Nicoise

Tomato, Black Olive, Hard-Cooked Egg,
Green Beans
Dijon-Shallot Dressing  18

 Wild Mushrooms
and Organic Stone Ground Polenta
 Shaved Parmesan and Arugula  16

Crispy Fried Softshell Crab Sandwich
Chipotle Mayonnaise
and Cilantro Lime Coleslaw  19

 

DESSERT

Bittersweet Chocolate Torte
 Crème Fraîche
Chocolate Tuile  7

Blood Orange Sorbet
 Local Naranjo Orange Liquor Citrus Salad
Poblano-Lime Paper     8

Strawberry Shortcake
 Red Wine Strawberry Sauce
Tarragon Cream  8

 Lemon Curd Tart
 French Meringue, Blueberry Coulis
Citrus Glass   9

The Compound’s Daily Selection of Sorbets and Ice Creams  8
Last Updated 05/14/2013
 

 

 

Jumbo Crab and Lobster Salad

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

 

“Stacked Salad”
 Romaine, Tomato, Ham, Blue Cheese
and Hard Cooked Taos Eggs
Avocado Ranch Dressing

 

Chicken Schnitzel
 Capers, Parsley, Lemon
and Sautéed Spinach 

 

 

 

 

 

 

 

 

 

 

 

Salad of Endives & Tart Apples

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

 

Wild Mushroom & Polenta

Wild Mushrooms and
Organic Stone Ground Polenta
 Shaved Parmesan and Watercress

 

 

 

 

Pomegranate Sorbet

Pomegranate Sorbet
 Crispy Cannoli
 White Chocolate Pistachio Mousse