Santacafe

STARTERS

• $22.00

  Oysters Rockefeller

  Creamed Spinach | Parmesan | Breadcrumbs
• $18.00

  Cured Salmon

  Pommes Paillasson | Crème Fraîche | Caviar

• Maine Lobster Rolls

  Baked Bread | Farm Greens | Tartar & Tarragon Butter
• $14.00

  Caesar Salad

  Horseradish | Parmesan | Croutons
• $18.00

  Apple & Walnut Salad

  Candied Walnuts | Spinach | Goat Cheese | Pomegranate | Spiced Orange Vinaigrette
• $28.00

  Lobster Salad

  Farm Greens | Watermelon Radish | SC Preserved Lemon Vinaigrette
• $18.00

  Porcini Mushroom Soup

  Caramelized Onion & Truffle Jam | Goat Cheese Mousse
• $16.00

  Crispy Calamari

  Four Chile Lime Sauce | SC Tartar
• $24.00

  Braised Pork Belly

  Pear Puree | Celery Root | Fennel Pollen
• $16.00

  Duroc Pork Dumplings

  Ginger | Napa Cabbage | Sesame Tahini Ponzu

DINNER

• $32.00

  Seared Salmon

  Wilted Spinach | Bacon | Lemon Butter Orzo | Tomato Jam
• $28.00

  Potato Gnocchi

  Red Coconut Curry | Brussels Sprouts | Confit Sweet Pepper | Thai Basil Oil
• $26.00

  Bolognese

  Pappardelle | Parmesan | Garlic Grill Bread
• $30.00

  Seared Chicken Thighs

  Stewed Hominy & Tomato | Braised Kale | Chicken Jus
• $38.00

  Pork Tenderloin

  Chile Lime Sweet Potato Puree | Braised Red Cabbage & Apples
• $42.00

  Beef Bourguignon

  Carrots | Mushrooms | Pearl Onions | Appenzeller Swiss Potato Croquette
• $32.00

  Steak Frites

  Hanger Steak | Calabrian Chimichurri | Bleu Cheese Crema
• $52.00

  Sumac Crusted Rack of Lamb

  Mint Yogurt | Harissa | Cous Cous | Parsley | Snap Peas
• $52.00

  Grilled Filet Mignon

  Pommes Dauphinoise | Grilled Asparagus | Celery Root Puree | Herb Butter | Veal Jus

STARTERS

• $14.00

  Summer Rolls

  Mint | Cilantro | Basil | Rice Noodles | Fresh Vegetables | Tahini Ponzu
• $18.00

  Cured Salmon

  Pommes Paillasson | Creme Fraiche | Caviar
• $16.00

  Porcini Mushroom Soup

  Caramelized Onion & Truffle Jam | Goat Cheese Mousse
• $12.00

  Farm Greens

  Watermelon Radish | SC Preserved Lemon Vinaigrette
• $14.00

  Caesar Salad

  Horseradish | SC Crouton
• $18.00

  Apple & Walnut Salad

  Candied Walnuts | Spinach | Goat Cheese | Pomegranate | Spiced Orange Vinaigrette
• $15.00

  Crispy Calamari

  Four Chile Lime Sauce | Tartar Sauce

• Maine Lobster Rolls

  Baked Bread | Farm Greens | Tartar & Tarragon Butter
• $16.00

  Duroc Pork Dumplings

  Ginger | Napa Cabbage | Sesame Tahini Ponzu

MAIN

• $22.00

  Steamed Mussels

  Hatch Green Chile | Coconut Milk | House Made Curry
• $18.00

  Maggie's Pasta

  Maggie has been making pasta at SC for almost 30 years! Maggie's Pasta changes monthly and is always vegetarian.
• $26.00

  Branzino

  Zucchini Noodles | Lemon Caper Butter Sauce | Pequillo Coulis
• $18.00

  SC TUNA SALAD MELT

  Olive Oil Poached Tuna | Cheddar | Sourdough | Farm Greens
• $16.00

  Enchiladas

  Green Chile | Chicken | Cilantro Rice
• $18.00

  Christmas Cheddar Burger

  Hatch Green Chile| Red Chile Aioli | Parmesan Fries
• $32.00

  Grilled Hanger Steak

  Thai Chile-Lime Sabayon | Summer Greens | Puffed Quinoa | Crispy Sweet Onions

Christmas 2023

• Executive Chef Dale Kester, Sous Chef Nelson Portillo

  Substitutions politely declined. To accommodate all guests, we kindly ask that you are respectful of your time and of the others waiting for their table this holiday.

Starters

• APPLE & WALNUT SALAD

  Candied Walnut | Spinach | Goat Cheese Pomegranate | Spiced Orange Vinaigrette

• PORCINI MUSHROOM SOUP

  Truffled Caramelized Onions | Goat Cheese Mousse

• LOBSTER SALAD

  Sweet Corn Panna Cotta Shaved Fennel | Lemon Oil

• DUROC PORK DUMPLINGS

  Ginger | Napa Cabbage Sesame Tahini | Ponzu

• SEARED QUAIL

  Blackberry Glaze | Sweet Potato Hash

Dinner

• SEARED CHICKEN THIGHS

  Stewed Hominy & Tomato | Braised Kale | Chicken Jus

• SEARED SEA BASS

  Crab Cake | Celery Root Puree | Passionfruit Butter

• PORK TENDERLOIN

  Chile Lime Sweet Potato Puree | Braised Red Cabbage & Apples

• POTATO GNOCCHI

  Red Coconut Curry | Brussels Sprouts Confit Sweet Pepper | Thai Basil Oil

• LOBSTER TAIL SOUS VIDE

  Kabocha Squash Puree | Roasted Acorn Squash Ginger Sauce Américaine

• BOLOGNESE

  Pappardelle | Parmesan | Garlic Grill Bread

• GRILLED FILET MIGNON

  Pommes Dauphinoise | Grilled Asparagus Herb Butter | Veal Jus

• CÔTE DE BOEUF “FOR TWO”

  Horseradish Duchess Potatoes | Bacon Brussels Sprouts

Dessert

• FLOURLESS CHOCOLATE TORTE

  Blackberry Coulis | Pistachio Powder Gold Crème Fraiche

• LEMON CAKE

  Yuzu Marmalade

• VANILLA BEAN PANNA COTTA

  Mixed Berries

• CHERRY BREAD PUDDING

  Bourbon Anglaise Cherry Citrus Coulis

NYE 2023

• Executive Chef Dale Kester, Sous Chef Nelson Portillo

  Substitutions politely declined. To accommodate all guests, we kindly ask that you are respectful of your time and of the others waiting for their table this holiday.

Starters

• SEARED FOIE GRAS

  Banana Bread | Caramelized Pineapple

• CAESAR SALAD 

  Horseradish | SC Crouton

• PORCINI MUSHROOM SOUP

  Truffled Caramelized Onions | Goat Cheese Mousse

• APPLES & WALNUTS

  Candied Walnut | Spinach | Goat Cheese Pomegranate | Spiced Orange Vinaigrette

• POACHED LOBSTER

  Coconut Panna Cotta | Grapefruit Pickled Buddha Hand | Shaved Fennel | Lemon Coulis

• CURED HAMACHI

  Prickly Pear Paint | Blood Oranges Anise | Togarashi | Black Sesame Crisp

• DUROC PORK DUMPLINGS

  Ginger | Napa Cabbage Sesame Tahini | Ponzu

Dinner

• FILET MIGNON & LOBSTER TAIL

  Pommes Dauphinoise | Black Truffle Jus Grilled Asparagus | Sauce Américaine

• SEARED SEA BASS

  Crab Cake | Celery Root Puree | Passionfruit Butter

• GRILLED ELK TENDERLOIN

  Rutabaga Puree | Cranberry Salad | Elk Jus

• POTATO GNOCCHI

  Red Coconut Curry | Brussels Sprouts Confit Sweet Pepper | Thai Basil Oil

• VEAL CHOP

  Squash Risotto | Fava Beans | Cippolini Onions Sherry Veal Demi-Glace

• Beef Bourguignon

  Carrots | Mushrooms | Pearl Onions | Appenzeller Swiss Potato Croquette

• CÔTE DE BOEUF “FOR TWO”

  Horseradish Duchess Potatoes | Bacon Brussels Sprouts

Dessert

• FLOURLESS CHOCOLATE TORTE

  Blackberry Coulis Gold Crème Fraiche

• LEMON CAKE

  Yuzu Marmalade

• CHERRY BREAD PUDDING

  Bourbon Anglaise Cherry Citrus Coulis

• VANILLA BEAN PANNA COTTA

  Mixed Berries

First

• HAMACHI

  Prickly Pear Paint I Blood Oranges Anise I Togarashi I Black Sesame Crisp.

• POACHED LOBSTER

  Coconut Panna Gotta | Hibiscus Jelly | Breakfast Radish | Candied Buddha's Hand

• PORCINI MUSHROOM SOUP

  Caramelized Onion & Truffle Jam | Goat Cheese Mousse

• DUROC PORK DUMPLINGS

  Ginger | Napa Cabbage | Sesame Tahini Ponzu

• ROSE POACHED PEAR SALAD

  Frisée | Fried Goat Cheese Blood Orange | Piñon Vinaigrette

• VENISON CARPACCIO

Main

• FILET MIGNON & LOBSTER TAIL

  Peruvian Blue Duchess Potatoes I Tempura Asparagus | Sauce Américan

• COQ AU VIN

  Parmesan Polenta I Seared Cippolini Onions I Parsley Oil

• SEARED SEA BASS

  Crab Cake I Passion Fruit Butter I Celeriac Puree

• POTATO GNOCCHI

  Red Coconut Curry | Brussels Sprouts | Confit Sweet Pepper | Thai Basil Oil

• SHORT RIB RAGU

  Pappardelle I Parmesan I Garlic Grill Bread

• GRILLED PORK CHOP

  Celery Root Puree I Swiss Chard I Sherry Pork Jus

• ELK TENDERLOIN

  Kabocha Squash I Apples I Cranberry Chutney I Pork Jus

Dessert

• CHOCOLATE MOUSSE

  Olive Oil Cherry Emulsion I Hazelnut Powder

• RED VELVET TRES LECHES

  Cream Cheese Icing I Macerated Strawberries

• FLOURLESS CHOCOIATE TORTE

  Blackberry Coulis I Gold Creme Fraiche

• LEMON CAKE

  Yuzu Marmalade