The Little Beet Table
  • Dinner Menu | $45 Please select one from each course First Course CAULIFLOWER HUMMUS GF V sorghum, seeds, red onion, dill, grilled pita bread WATERCRESS GUACAMOLE GF V jalapeno-scallion pebre, lime, corn tostadas Second Course GRILLED CAULIFLOWER & GREEN CURRY GF V maitake mushroom, salad of market herbs, apple & almond GRILLED BLACK ANGUS STRIP STEAK GF crispy herbed potatoes, onion puree, fresh horseradish SEARED SEA SCALLOPS GF beet risotto, grilled citrus butter, house-made garden giardiniera Third Course MARKET CRUMBLE GF oat streusel, stone fruit, vanilla bean gelato BROWNIE SUNDAE GF vanilla bean gelato, fudge brownie bites, sweet beet drizzle, candied walnuts Wine Pairings | $20 FEATURING CADUCEUS CELLARS MERKIN VINEYARDS Please select one pairing from each course First Course CAULIFLOWER HUMMUS ~ nebbiolo CADUCEUS CELLARS ‘LEI LI ROSE’ 2014 AZ WATERCRESS GUACAMOLE ~ riesling/sauvignon blanc, MERKIN VINEYARDS ‘CHUPACABRA BLANCA’ 2014 AZ Second Course GRILLED CAULIFLOWER & GREEN CURRY ~ dolcetto/primitivo/refosco MERKIN VINEYARDS ‘SHINOLA’ 2012 NM GRILLED BLACK ANGUS STRIP ~ sangiovese/cabernet sauvignon/barbera CADUCEUS CELLARS ‘NAGUAL DEL MARZO’ 2013 AZ SEARED SEA SCALLOPS ~ sangiovese/zinfandel/cabernet sauvignon/grenache CADUCEUS MERKIN VINEYARDS ‘CHUPACABRA ROSA’ 2016 NM Third Course brachetto ANGELO NEGRO ‘BIRBET’ 2015 roero, italy grenache FAUSSE PISTE ‘POST FEAST’ 2010 columbia, washington *The JAMES BEARD EATS WEEK menu is designed for each guest to enjoy individually; regular restaurant menu items may be ordered in addition. **Beverages, tax and gratuity not included.