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.
To help cover increasing costs and support growing minimum wage, a 5% surcharge will be added to all checks.)
First Course
Lamb Tartare
smoked onion aioli, sweet pickled garlic, cilantro, watercress, pepitas, lime powder, nori lavash
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 Winter Squash
honey glaze, grilled cauliflower, pecan crème, apple pecan relish
Dutch White Asparagus Salad
compressed strawberries & black pepper, baby lettuce, green goddess dressing, lemon bread crumbs
Hamachi Sashimi
marinated baby shiitake mushroom, scallion vinaigrette
Cacio e Pepe
porcini mushroom spaghettini, cured egg yolk, parmesan, cracked black pepper, shaved mushroom
English Pea & Squid Ink Agnolotti
rock shrimp, peas, garlic, lemon, Aleppo pepper, crispy shallots
Braised Artichoke Salad
arugula, shaved fennel, celery, mint, aleppo pepper, date & meyer lemon puree, shaved parmesan cheese, lemon artichoke vinaigrette
Grilled Octopus
haricot verts & Spanish chorizo relish, whipped hummus, sherry vinaigrette, za’atar spiced potato chips
Entrées
Maine Sea Scallops
thyme roasted baby carrots, baby leeks, English peas, pickled kumquats, pea tendrils, nasturtium oil, carrot juice froth
Prime 10oz. New York Steak
roasted sunchokes, baby broccoli, pickled onion, watercress, herbed lobster compound butter, mushroom demi-glace
Roasted Colorado Lamb Loin
roasted salsify, chanterelle mushrooms, sautéed garlic kale, pomegranate, parsnip purée, pine nut cilantro salsa verde, lamb jus
Duo of Rabbit
leg stuffed with green garlic, loin rolled in onion ash, fiddle head ferns, white asparagus, morel mushrooms, Alaskan fingerling potatoes, cardoon puree, rabbit jus
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 broccolini, baby carrots, turnips, pickled onions, pepitas, carrot purée
Baja Striped Bass
cauliflower mushrooms, pickled young ginger, tatsoi, Asian style dukkah, yu choy, Japanese curry sauce
Ora King Salmon & Spring Vegetables
fava beans, snap peas, asparagus, snow peas, green garlic, morel mushrooms, charred shallot & buttermilk emulsion, herb oil
Cheese Course
BRILLAT-SAVARIN
cow’s milk | soft triple cream | France
pink peppercorn & truffle honey
MIDNIGHT MOON
goat’s milk | semi-firm, gouda style | USA & Netherlands
date & walnut chutney
MANCHEGO (6 months aged)
sheep’s milk | semi-firm | Spain
rosemary pickled grapes
SHROPSHIRE BLUE
cow’s milk | semi-firm blue | United Kingdom
piquillo pepper 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
Coconut & Mango Parfait
citrus granita, shiso sorbet
Yuzu & White Chocolate Mousse
meyer lemon curd, peanut & milk crumbs
Fromage Blanc Cheesecake
rhubarb sorbet, hibiscus & elderflower syrup, freeze-dried & fresh strawberry, graham cracker crumb
Chocolate Bread Pudding
coffee espuma, stout beer caramel, toasted hazelnuts, cocoa nib, crème fraiche ice cream
"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)