COMPOUND CLASSICS

Sweetbreads & Foie Gras

Cėpes, Cayenne and Spanish Sherry  18

 

Treviso & Endive Salad

Spanish Onion, Cabrales Cheese and Walnut Oil  13

 

Tuna Tartare topped with Osetra Caviar

and Preserved Lemon  16

 *         *         *

 FIRST COURSES

Made to Order Sweet Pea Soup
Polenta Croutons
Smoked Ham Hock   13

 Summer Tomato Salad
French Feta Cheese
Extra Virgin Olive Oil,
Chives and Black Pepper  14 

House Cured Salmon
Horseradish Fingerling Potato Salad
Dijon Mustard and Dill Drizzle  15

 Seared Breast of Squab
White Beans, Hon-Shimeji
Mushrooms and Parsley
Clarified Squab Jus  18 

Warm Flan of Summer Sweet Corn
Lobster Succotash
Radish Sprouts  17

Barbeque Seared Frog Legs
Organic Stone Ground Carolina Grits
Chanterelles and Smoked Bacon Butter  16

 Organic Butter Lettuce with Baby Tomatoes
Parmesan Reggiano
Champagne Vinaigrette  13
 

 COMPOUND COCKTAILS

 Prickly Pear Margarita  12
Herradura Silver Tequila
Cointreau, Fresh Sour Mix
and Prickly Pear        

 Booker’s Manhattan  14
7-Year Old Kentucky Bourbon Whiskey
Sweet Vermouth, Angostura Aromatic Bitters
Amareno Cherry

  

$5.00 per person for continuous Hildon mineral water service

$5.00 split plate charge on any entree

20% gratuity will be included on parties of 6 or more

Please visit our website at www.compoundrestaurant.com

COMPOUND CLASSICS

 

Buttermilk Roast Chicken

Creamed Spinach with Foie Gras Pan Gravy  26

 

Grilled Beef Tenderloin

Cèpe O’Brian Potatoes

Foie Gras Hollandaise  45

 *         *         * 

MAIN COURSES

 Seared Atlantic Salmon
Chanterelles, Lemon-Scented Yukon Potato Puree
Chicory and Black Olive Relish  29

Alaskan Halibut

Orange Lentils with Summer Squash
and Piquillo Pepper
Smoked Ham Hock Broth  32

 Kurobuta Pork Loin
Orange-Cumin Roasted Carrots
Moroccan Spiced Golden Raisin and
Almond Sauce  28

Lamb Sirloin
Eggplant, Tomato and White Beans
Madeira Roasted Fig Jus  34

Breast of Duck
Roasted Sweet Potato, Red Onions
and Smoked Duck Breast
Spiced Plum Sauce  30

 Wild Mushrooms and
Organic Stone Ground Polenta
Black Truffle Relish, Shaved Parmesan
Tesuque Arugula  25

 SIDE DISHES

Creamed or Sautéed Spinach   8 

Orange-Cumin Roasted Carrots   10

Sweet Corn Pudding   10

 Wild Mushrooms  15

 Organic Stone Ground Grits  10

Compound Gift Certificates!
It’s Not Just a Gift…..It’s An Experience
Please Obtain With Us or On Our Website

 

Menu Created by Chef/Owner Mark Kiffin, James Beard Foundation’s “Best Chef of the Southwest”

Dinner served nightly, Lunch served Monday through Saturday 

Please restrict cellular phone use to front lobby.

Intimate garden patios, cocktail terrace, private dining rooms, weddings and special events accommodating 12 - 250 guests.

 Please ask for a tour & additional info