헐리우드에 식당 보아 스테이크하우스
저런데서 저렇게 식당 크게 하려면 돈이 얼마나 투자될까요 보아도 저정도 차릴만한 재력이 있겠죠.
달랑 냉면 비빔밥이 아니라 뭐 대여섯가지 차례로 먹는군요 10만원 정도는 있어야 다 먹겠어요.
? Starters: Steak tartare with capers, evo and toasted croutons ($14); ahi tuna and hamachi with a black radish salad, mustard oil and yuzu vinaigrette ($16); Dungeness crab cake with shaved fennel, frisee, organic watercress and mustard aioli ($14); goat cheese beignet with oven-roasted ratatouille and basil evo ($10); black truffle nachos made with Yukon Gold potato chips and imported truffle cheese ($13); escargot served with garlic, butter and parsley ($13); and seared Hudson Valley foie gras with caramelized Granny Smith apples, brioche and huckleberry-balsamic reduction ($18).
? Soups and salads: Caramelized onion soup ($8); BOA chop chop salad with artichokes, chickpeas, olives, tomatoes, toasted pine nuts and grilled vegetables ($10); Sausalito Springs watercress salad with endive, caramelized walnuts, Pear Point Reyes blue cheese and champagne ($12); the Wedge, featuring iceberg lettuce, vine-ripened tomato and Point Reyes blue cheese dressing ($9); and Caesar salad, made to order tableside ($11).
? Entrees: Bone-in filet mignon ($35), petite filet mignon ($27), Kobe filet mignon (market price), 35-day dry-aged New York strip ($42), bone-in rib-eye ($35), flat iron steak ($32) and porterhouse ($40). All steak selections come with a choice of rub and crust, sauce or mustard. Among the rubs and crusts are tri peppercorn, blackened, herbed butter, blue cheese crust and foie gras crust (add $4). Sauces include cabernet, Worcestershire, green peppercorn, chimichurri, bearnaise, creamy horseradish, caramel soy and ginger and the chef's special J-1 sauce. The mustards include whole grain, Dijon, horseradish, violette or green peppercorn.
Other entrees include salmon cooked on a cedar plank with fingerling potatoes, Castroville artichokes and sweet cherry tomatoes ($27); roasted free-range chicken breast with broccoli rabe, dried apricot and pine nuts ($26); halibut T-bone with sweet pepper confit, chorizo, rice beans and parsley ($28); jumbo prawns, scampi style, with white wine, garlic, lemon, parsley and butter ($32); grilled ahi tuna with roasted shiitake mushrooms, baby bok choy and wasabi potatoes ($32); fried free-range chicken with truffled macaroni and cheese ($27); and linguine with littleneck clams steamed with white wine, roasted garlic, chili flakes and Italian parsley ($20).
? Extras: Sauteed seasonal mushrooms, grilled jumbo asparagus, balsamic grilled red onions, roasted squash and sage brown butter, bamboo steamed vegetables, broccoli rabe with dried apricot, chili and pine nuts ($8 each); and fingerling potatoes, potato gratin, homemade crispy fries, truffle macaroni and cheese, roasted garlic whipped potatoes and wasabi whipped potatoes ($7 each).
? Desserts: New York-style cheesecake, seasonal fruit and berry cobbler with cr?me fr‰iche ice cream, cinnamon sugar doughnut holes with warm dipping sauce, vanilla bean cr?me br?lee, warm chocolate brownie sundae, chocolate hazelnut crunch bars with raspberries, ice cream sandwiches, warm apple tart with a cider reduction and cinnamon ice cream, and a selection of ice cream and sorbet ($9 each).
