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.
(* Because our menus are seasonal and change daily, items listed below may not be on actual menu.)
First Course
Hamachi Sashimi
marinated baby shiitake mushrooms, scallion vinaigrette
Grilled Octopus
haricot verts & Spanish chorizo relish, whipped hummus, sherry vinaigrette, za’atar spiced potato chips
Lamb Tartare
smoked onion aioli, sweet pickled garlic, cilantro, watercress, pepitas, lime powder, nori lavash
Heirloom Tomato Salad
tomatoes, burrata cheese, cucumber, watermelon, pickled corn, purslane, herbs, curry oil
Thai Lobster Salad
mango, mint, fresno chiles, peanut, lime, scallions, cilantro, coconut, chili lime aioli
Jamaican Jerk Pork Belly
baby carrots, swiss chard, plantains, black-eyed peas, spicy jellies & sweet potato purée
Roasted Carrots & Carrot Falafel
spice roasted carrots, cipollini onions, pickled carrots, sultana raisins, harissa yogurt, carrot hummus
Tomato Spaghettini
heirloom tomatoes, shallot & garlic sofrito, herbs, whipped ricotta, chili breadcrumbs
Fig & Prosciutto Salad
Chino farms melon, burrata cheese, arugula, chamomile gastrique, aleppo pepper, hazelnuts
Roasted Corn & Ricotta Agnolotti
roasted corn, cotija cheese, tajin, cilantro, fire roasted green chili corn cream, shaved radish
Entrées
Wild Salmon
baby squash, zucchini, blistered cherry tomatoes, walnut-parsley pesto, heirloom tomato fondue, crispy fried squash blossoms
Prime 10oz. New York Steak
roasted sunchokes, asparagus, pickled onion, watercress, herbed lobster compound butter, mushroom demi-glace
Roasted Colorado Lamb Loin
Oaxacan shelling beans, Swiss chard, okra, roasted peppers, thyme oil, crispy fried okra, lamb broth
Smoked Maple Leaf Duck Breast
corn & yukon gold potato hash, balsamic glazed figs, arugula, anise hyssop, fig gastrique
Prime Beef Short Rib
green beans, roasted eggplant, pickled piquillo peppers, crispy fingerling potatoes with black garlic & ginger vinaigrette
Anson Mills Farro Verde & Roasted Vegetables
brussels sprouts, roasted asparagus, baby carrots, turnips, pickled onions, pepitas, carrot purée
Baja Striped Bass
asparagus, spring onion, maitake mushroom, herb oil & buttermilk emulsion, preserved kumquat
Cheese Course
COMTE
cow’s milk | semi-firm | France
mustard & tarragon pickled carrots
HUMBOLDT FOG
goat’s milk | soft & bloomy | USA
citrus, honey & strawberries
BOSCHETTO AL TARTUFO
cow & sheep’s milk | creamy | Italy
La Quercia Prosciutto ~Italy~
VALDEON
cow’s milk | semi-soft blue | Spain
fig & PX sherry jam
TASTE OF FOUR CHEESES
served with accompaniments
Dessert
Half Baked Chocolate Cake
caramel sauce, choice of whipped cream or vanilla ice cream
NINE-TEN Truffles
3 Pieces $4/ 6 Pieces $8
Seasonal Sorbet
served with fresh fruit
Baked Alaska
Thai tea ice cream, orange marmalade, vanilla sponge cake
Chocolate Pain Perdu
Bailey’s Irish cream, cocoa crumb, coffee ice cream, sweet cherries, frosted sliced almonds
Fig & Goat Cheese Cheesecake
molasses ice cream, passionfruit, toffee
Summer Fruit Sundae
lemon crème fraîche ice cream, melon sorbet, mango compote, coconut whipped cream, lime meringue, feullatine wafers
"Mercy of the Chef"
Mercy of the Chef
Six-course tasting menu prepared exclusively for your entire table!
$99 PER PERSON, $149 WITH WINE PAIRINGS (offered until 9:00pm)