Menu
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.
Curbside Take-Out Service / Online Ordering
We are delighted to offer curbside take-out service, featuring a globally-inspired, locally-sourced menu for you to enjoy at home.
DINNER TAKE-OUT: Wednesday through Sunday
(* Because our menus are seasonal and change daily, items listed below may not be on actual menu.
To help cover increasing costs and support growing minimum wage, a 5% surcharge will be added to all checks.)
First Course
Asian Pear & Burrata Cheese Salad
Little Gem lettuce, pickled butternut squash, radishes, hazelnut dukkah, ginger-mustard vinaigrette
Jamaican Jerk Pork Belly
baby carrots, swiss chard, plantains, black-eyed peas, spicy jellies & sweet potato purée
Wild Mexican Shrimp Aguachile
cucumber, red onion, avocado, cilantro, olive oil, lime
Beef Tartare
roasted garlic, pickled onions, mustard seeds, parsley, sumac dusted potato chips
Hamachi Sashimi
marinated baby shiitake mushroom, scallion vinaigrette
Fig & Melon Salad
La Quercia prosciutto, watercress, melons, figs, shaved parmesan, sherry gastrique
Little Gems “Caesar” Salad
shaved parmesan, croutons, white anchovy dressing
Cacio e Pepe
porcini mushroom spaghettini, cured egg yolk, parmesan, cracked black pepper, shaved mushroom
House-made Bread
with salted butter
Entrées
Roasted Liberty Farms Duck Breast
plum-fennel pollen glazed duck, corn, spiced almonds, baby broccoli, brown butter corn puree
Grilled Prime 14oz. Ribeye Steak
roasted Jimmy Nardello peppers, onions, grilled romaine lettuce, Caesar compound butter
Scottish Salmon
artichokes barigoule, thumbelina carrots, spring onions, chanterelle mushrooms, sauce barigoule
Braised Colorado Lamb with Piquillo Pepper & Goat Cheese Agnolotti
summer beans, confit piquillo peppers, Castelvetrano olives, mint, parsley
Chino Farms Corn Risotto
pasilla pepper relish, parmesan, radish, cilantro
Maine Sea Scallops
summer squash & zucchini, heirloom tomato, pine nuts, pickled raisins, couscous, fried squash blossoms, vadouvan emulsion
NINE-TEN Burger
half pound angus beef, house-made pickles, butter lettuce, tomato, mustard seed aioli, choice of mixed greens or fries
add cheddar, swiss or bleu cheese 2
add sauteed mushrooms or onions 2
add bacon 3
add avocado 4
upgrade fries to truffle fries 2
Dessert
Half Baked Chocolate Cake
caramel sauce, choice of whipped cream or vanilla ice cream
Seasonal Sorbet
three scoops of house-made sorbet
Vanilla Cream Donuts
warm brioche donuts filled with house-made vanilla cream & confectioner’s sugar
Polenta Cake
corn mascarpone mousse, caramel popcorn ice cream, blackberry gastrique, corn husk meringue
Fig Almond Tart
coconut almond crumb, crème fraiche ice cream