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The Inn at Dos Brisas

Hotel e Restaurante Neo-Americano

Washington

Salvar

8.1^/10

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8 Fotos

Lunch Winter 2019 3Sunday Brunch 3Spring Dinner Menu 6Spring Lunch Menu 3Winter Dinner Menu 2019 5

Lunch Winter 2019

$59 per person. Sommeliers Wine Pairings Available

Appetizers

Butternut Squash Velouté

Sweet Potato, Ricotta Cheese Gnudi, Prosciutto Ham

Hudson Valley Foie Gras Terrine

Confit and Pickled Cherries, Toasted Pistachio, Bread Dentile; $15 Supplement

Organic Sunchokes

Hydroponic Red Lettuces, Rogue Creamery Cheese, Hazelnuts, Quince Vinaigrette

Our Organic Red Kale

Confit Hen Egg Yolk, Aged Parmesan Dressing, Focaccia Crouton

Entrées

Organic Potato Gnocchi

Butter Poached Gulf Shrimp, Our Brussels Sprouts, Caramelized Shallots, Tiny Chives

Day Boat Gulf Red Grouper

Pan Roasted, Fingerling Potatoes, Cauliflower and Broccoli, Whey-Brown Butter Sauce

Local Pasture Raised Wagyu Beef

Foraged Mushrooms and Roasted Garlic, Rosti Potatoes, Sauce Bearnaise

Our Freedom Ranger Chicken

Milanese Style, Salsify, Peppery Greens, Cured Lemon Sauce

Desserts

Frozen Soufflé

Lemon and Lime, Italian Meringue, Tahitian Vanilla

Sorbet Tasting

Selection of House Made Sorbets

Marjolaine

Dark Chocolate, Almond Dacquoise, Praline Cream

Sunday Brunch

$59 per Person

Appetizers

Our Harvest Salad

Lettuces, Herbs, Seeds, Nuts, Fresh Chevre, Buttermilk Dressing

Winter Squash Velouté

Poached Red Shrimp, Sweet Potatoes, Brioche Croutons, Nasturtium

Dos Brisas Yard Egg Frittata

Wild Mushrooms, Kohlrabi, Alpine Cheese, Confit Shallot

East Coast Oysters On the Half Shell

Four East Coast Oysters, Traditional Garnish

Entrées

Gulf Flounder

Mussels and Oysters, Ciabatta Crouton, Garden Vegetable Nage

Pan Roasted Freedom Ranger Chicken

This Morning's Harvest of Cabbage, Olive Oil Potatoes, Sherry Vinegar and Tomato Sauce

Our Yard Egg Omelet

Smoked Salmon, Lemon Mascarpone, Chives, Texas Tarragon

Local Pasture Raised Wagyu Beef Flat Iron

Ruby Beets, Red Onion Jam, Burgundy Spinach, Madiera Beef Jus

Desserts

Frozen Soufflé

Lemon and Lime, Italian Meringue, Tahitian Vanilla

Sorbet Tasting

Selection of House Made Sorbets

Marjolaine

Dark Chocolate, Almond Dacquoise, Praline Cream

Selection of Our Favorite Cheeses

Membrillo, Tomato Conserve, Honeycomb ($10 Supplemental Charge)

Spring Dinner Menu

$95 per person

Traditional Caviar Service

Served with Traditional Garnish

Aquatir Organic Sterlet Classic

Aquatir Organic Bester Beluga Hybrid

Aquatir Organic Osetra

First

Beau Soleil Oysters

Socrates Cucumbers, Marinated Kiwi Fruit, Gingered Nasturtium Sauce

Peekytoe Crab

Wrapped in Organic Kale, Spanish Radish, Cilantro Jam, Yuzu and Persian Lime Dressing

Sprouting Legumes

Our Daily Harvest of Sprouted Legumes, House Made Ricotta, Puffed Sorghum, Sherry-Chicken Vinaigrette

Our Hand Harvested Greens

15-Dos Brisas Lettuces, Herbs and Flowers, Toasted Nuts, Truffle Tremor Cheese, Meyer Lemon Vinaigrette

Second

Dos Brisas Farm Egg

Sous Vide-Panko Crusted, Crushed Heirloom Tomato, Anson Mills Polenta

Petite Nova Scotia Scallops

Thumbelina Carrot, Greenhouse Cucumber, Cherry Belle Radish, Blood Orange

Local Pasture Raised Wagyu Beef Short Rib Ravioli

Tender Garden Herbs, Caramelized Shallot Au Jus

Hudson Valley Foie Gras

Organic Barley, Bing Cherries, 12-Grain Granola

Third

East Coast Flounder

Ginger Butter Poached, Early Spring Vegetable Rillette, Brassica Flowers

Georges Bank Monkfish

Steamed with Aromatic Herbs, Favas and Chickpeas, Spring Garlic Gnocchi, Makrut Lime Sauce

Our Freedom Ranger Chicken

Whole Roasted on a Bed of Hay, Organic Brussels Sprouts, Foie Gras Sherry Sauce. Serves Two Guests

Local Pasture Raised Wagyu Beef Striploin

Herb and Brown Butter Basted, Baby Leek, Organic Baby Carrots, Sweet Potato Purée, Sauce Perigourdine. Four Ounce Portion, $12 Supplement Per Additional Ounce

Fourth

Pineapple Sorbet

Mango Confit, Orange Oil

Fifth

Our S'mores

Local Honey Graham Cracker, Vanilla Bean Fluff, 64% Cacao Puree, Smoked Chocolate Ice Cream

Sweet Lemon and Early Strawberries

Citrus Cake, Strawberries Prepared Multiple Ways, Strawberry Sorbet

Garden Peppermint Patty

Valrhona Chocolate Ganache, Peppermint Ice Cream, Toasted Cocoa Nib

Selection of Our Favorite Cheeses

($10 Supplemental Charge) ; Membrillo, Tomato Conserve, Honeycomb

Spring Lunch Menu

Salads

Add Pan Roasted Chicken Breast to Any Salad +$10

Red Russian Kale Caesar Salad

18.00

Poached Yard Egg, White Anchovy, Focaccia Crouton, Parmesan Dressing

Our Organic Carrots

16.00

Pickled Cranberry, Blood Orange Confit, Flowering Coriander, Radish Sprouts

Our Hand Harvested Greens

15.00

15-Dos Brisas Lettuces, Herbs and Flowers, Toasted Nuts, Truffle Tremor Cheese, Meyer Lemon Vinaigrette

Entrées

Pure Breed Pasture Raised Wagyu Burger

22.00

Amish Style Potato Bun, Red Onion, Farm Heirloom Tomato, Dos Brisas Fries

Veggie Burger

19.00

Roasted Red Peppers, Dos Brisas Fries

East Coast Crab Melt

25.00

Grilled Avocado, Housemade Ricotta, Shadehouse Pesto, Greenhouse Heirloom Tomato, Country Bread

Pan Roasted Chicken

22.00

Organic Garden Vegetables, Tender Herbs, Natural Chicken Jus

Spring Garlic Gnocchi

18.00

Homemade Ricotta, Fresh Shelling Beans, Meyer Lemon, Peas Tendrils

Desserts

Vanilla Bean Crème Brûlée

12.00

Local and International Cheese Selection

14.00

Selection of Three Cheese and Traditional Accoutrements

Meyer Lemon Tart

12.00

Winter Dinner Menu 2019

First

Garden Potato and Sorrel Velouté

Celeriac, Farm Egg Yolk, Buckwheat, Cured Citrus

Our Hydroponic Lettuces

Shade House Bunching Onion, San Andreas Cheese, Green Goddess Dressing

White Vienna Kohlrabi

Organic Russian Caviar, Meyer Lemon, Jersey Cows Milk Crème Fraîche

Our Winter Radishes

Fresh Ricotta, Citrus, Prosciutto Ham, Tatsoi

Second

Coastal Hay Custard

Steamed, Alabama Red Shrimp, Salsify, Matsutake Dashi

Organic Celery Root Baked in a Salt Crust

Braised Celery Stalk, Irish Oat Stew, Black Truffle, Tender Herbs

Sunchoke Tortellini

Roasted Veal Sweetbread, Maitake Mushroom, Hazelnut Cappuccino

Rohan Duckling Pie

Brandied Prune, Peppery Greens, Sherry Vinaigrette

Third

Our Freedom Ranger Chicken

Roasted on a Bed of Hay and Herbs, Parsley Root, Chestnut, Lacinato Kale, Sauce Velour. Serves Two Guests

Local Pasture Raised Wagyu Beef

Wood Grilled Strip Loin, Savoy Cabbage, Chanterelle Mushrooms, Horseradish, Perigueux Sauce

Gulf Flounder

Steamed, Garden Parsley Crust, Bok Choi, Herbal Ocean Wash

Fallow Venison

Cocoa Cured, Garden Beet, Red Cabbage, Pickled Apple, Banyuls Sauce

Fourth

Butterscotch

Miso, Maple-Brown Sugar, Yogurt Sorbet

Fifth

Chestnut Napoleon

Coffee Ice Cream, Toffee Sauce, Brown Sugar Pecan

Milk Chocolate Parfait

Malt Anglaise, Valencia Peanut, Morello Cherry

Winter Woods

Black Maple Tea Panna Cotta, Birch Rice Milk, Pine Sponge Cake

Selection of Our Favorite Cheeses

Traditional Garnish The Inn at Dos Brisas Autumn Dinner Menu

O logotipo para o nosso provedor de menu

Termo de responsabilidade: consulte sempre a empresa para verificar a atribuição de preços e a disponibilidade de itens do menu. A SinglePlatform não se responsabiliza pelas alterações no menu ou na atribuição de preços, mas as informações são consideradas exatas quando são postadas. A listagem de um menu não significa que existe alguma afiliação, endosso ou patrocínio entre a SinglePlatform e a empresa listada.

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The Inn at Dos Brisas

10000 Champion Dr
Washington, TX 77880
Estados Unidos

Obter orientação

Relais & Chateaux. Farm-to-table Forbes Travel Guide Five-star restaurant featuring fresh produce from our organic farms. Relax & dine in Texan southern luxury.