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COMPOUND CLASSICS
Sweetbreads & Foie Gras
Cėpes, Cayenne and Spanish Sherry 19
Salad of Endives and Tart Apples
Tossed with Maytag Bleu Cheese and Walnut Oil 13
Tuna Tartare topped with Osetra Caviar
and Preserved Lemon 16
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FIRST COURSES
Made to Order Winter Cauliflower Soup
House Smoked Duck Bacon, Brown Butter and Paprika 13
Rock
Shrimp
Puree of Celery Root
Holy Trinity, Grain Mustard and Celery Leaves 18
Caramelized
Pear Salad
Maytag Blue Cheese, Arugula and Toasted Farm Bread
Unfiltered Cider Dressing 18
Fall
Salad
Roasted Squash, Parsnips, Fennel & Pecans
Smoked Bacon Vinaigrette 14
Duck
Confit
Escarole, White Bean and Garlic Stew
Pickled Golden Raisin and Parsley Bread Crumbs 19
Mark’s
Beef Tenderloin Tartar
Hand Cut, Dijon, Capers, Worcestershire and Parsley
Taos Farm Egg and Tavern Toast 17
Organic Butter Lettuce with Baby Tomatoes
Parmesan Reggiano
Champagne Vinaigrette 13
COMPOUND
COCKTAILS
Autumn
Manhattan
Jim Beam Bourbon, Fig Preserves
Dash of Tawny Port, Rhubarb Bitters
Served Up with an Amarone Cherry 12
Blood Orange Margarita
Sauza Silver Tequila
Blood Orange Liqueur and Puree
Served on the Rocks 13
To Help Conserve Our Environment’s Resources, We Serve
Our Own Filtered Water
Please restrict cellular phone use to front lobby
5.00 split plate charge on any entrée
20% gratuity will be included on parties of 6 or more
Compound Gift Certificates - So Perfect for any Occasion
It’s Not Just a Gift…..It’s An Experience
Please Obtain While You are Dining With Us or at Your
Convenience Via Our Website
www.compoundrestaurant.com
COMPOUND CLASSICS
Buttermilk
Roast Chicken
Creamed Spinach with Foie Gras Pan Gravy 27
Grilled
Beef Tenderloin
Cèpe O’Brian Potatoes
Foie Gras Hollandaise 42
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MAIN COURSES
Organic
Scottish Loch Duart Salmon
Cauliflower Gratin and Caper Emulsion
Fennel and Autumn Orange 32
Wild
Caught Swordfish Nicoise
Yukon Gold Potatoes, Haricot Verts,
Black Olive Vinaigrette
Spanish Sherry Reduction 36
Muscovy
Duck Breast
Heirloom White Grits with Chorizo,
Garlic and Cumin
Roasted Poblano-Black Fig Relish 30
Forever
Braised Lamb Shank
Catalan Style Chard, Golden Raisins,
Sherry Vinegar
Crispy Shallot and Tangerine Gremolata 33
Autumn
Roast Pork
Cider Brined Pork Loin &
Crispy Smoked Ham Shank
Cabbage, Apple and Grain Mustard 30
Wild
Mushrooms and
Organic Stone Ground Polenta
Black Truffle Relish, Shaved Parmesan
Organic Arugula 26
SIDE DISHES
Creamed or Sautéed Spinach 9
Wild Mushrooms 15
Crispy Buttermilk Onion Rings 9
Porcini & Romano Cheese Polenta 15
Menu Created by Chef/Owner Mark Kiffin,
James Beard Foundation’s “Best Chef of the Southwest”
Dinner
served nightly,
Lunch served Monday through Saturday
The Compound Restaurant is available for private parties
of many sizes.
Intimate garden patios, cocktail terrace, private dining
rooms for wedding receptions, social affairs
and corporate events accommodating
12 - 250 guests.
Everything from menu selection to wine pairings, floral
arrangements to parting gifts
can be custom designed for a memorable occasion.
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