Tuesday-Saturday: 6pm to 10pm / Sunday & Monday: 6pm to 9:30pm
Innovative cuisine, an extensive, award-winning wine list and a fashionable clientele are the highlights of NINE-TEN at night. Entrees are contemporary in presentation, with exceptionally intense and pure flavors. Those wanting a true epicurean experience put themselves at the “Mercy of the Chef”, a special prix fixe menu created at the whim and inspiration of the Chef and features matching wines.
SOUP OF THE DAY
marinated baby shiitake mushrooms, scallion vinaigrette
jicama, avocado, cilantro, lime, jalapeno, tortilla, cilantro flowers
HOUSE CURED SMOKED SALMON
fennel, watercress, dashi braised potatoes, nori rice puff, preserved meyer lemon
cooked and raw vegetables, turnips, green beans, baby carrots, fennel, cipollini onion, Brussels, sprouts, hazelnut brown butter, pickled corn
BUTTERNUT SQUASH TORTELLINI
porcini mushrooms, pecans, verjus raisins, rosemary, parmesan
BABY BEET SALAD
beets, goat cheese pudding, fennel, pistachio & cocoa nib crumble, smoked orange, beet vinaigrette
GRILLED OCTOPUS & CHARRED LEMON AGNOLOTTI
braised celery, piquillo peppers, parsley, ajo blanco purée
JAMAICAN JERK PORK BELLY
baby carrots, swiss chard, plantains, black-eyed peas, spicy jellies & sweet potato purée
GRILLED PRIME C.A.B. RIB “EYE” STEAK
Brussels sprouts, sweet onions, pickled kabocha squash, charred bosc pears, kabocha puree, cabernet reduction
ROASTED LOCAL BLACK COD
roasted sunchoke, cocoa nib roasted carrot, cipollini onion, sunchoke puree, mussels, carrot swarnadwipa emulsion
RED WINE BRAISED PRIME BEEF SHORT RIBS
baby carrots, turnips, spring onions, daikon, potatoes, gochujang mustard seeds, scallion & radish salad, beef consommé
MAINE SEA SCALLOPS
matsutake mushrooms, celery root, roasted quince, roasted apple & mace puree, mushroom dashi emulsion
SLOW ROASTED COLORADO LAMB LOIN
summer shelling beans, chantrelle mushrooms, honey onion, grilled romano beans, red cabbage puree, lamb sauce
MAPLE LEAF DUCK BREAST
butternut squash, pumpkin seed butter, braised turnips, huckleberry, duck jus
WILD COHO SALMON
fennel, apple, caramelized endive, confit citron, parsley root puree, apple mustard seed relish
ROASTED MUSHROOM & MARINATED TOFU
lemongrass, garlic, pickled onions, faro, herbs, smoked sunchoke puree
ADDITIONAL SEASONAL ITEMS ALSO AVAILABLE!
THREE COURSE MENU
Includes one hot or cold starter, one entrée, one dessert or one cheese (additional charge for selected items) $55 PER PERSON, $75 WITH WINE PAIRINGS
“MERCY OF THE CHEF” TASTING MENU
Five course tasting menu prepared exclusively for your whole table! $80 PER PERSON, $120 WITH WINE PAIRINGS (offered until 9:00pm)
New at NINE-TEN
'Tis the Season to be Jolly!
Don your gay apparel and come celebrate with us in grande style. Click above to read more about our holiday party packages and special offers.
Ring in the New Year!
Chef Jason Knibb and Pastry Chef Rachel King will present a special four-course prix-fixe dinner menu for residents and visitors looking for a place to dine before moving on to the many New Year’s Eve celebrations taking place around town. Click above for more information.
Calling All Foodies
Become a friend of NINE-TEN and sign up on our mailing list to be notified about our upcoming dining events and special celebrations.
The Grande Colonial Hotel