The Ginkgo Tree
at your service since 1972
Avocado, frisee, and key lime vinaigrette 11.
Balsamic poached pear, walnut, argula, and chevre 9.
Miso, cucumber, pickled radish, and lamar 11.
Ambercup squash, shallot brown butter, and green apple chutney 10.
GreensPears, spiced walnuts, shemy vinagrette 7.
Butterleaf lettuce, candied pecans, gorgonzala 8.
Field greens, cucumber, miso-wasabi dressing 11.
served with seasonal vegetables and your choice of twice-backed jacketed potatoes, vegetable couscous, or parmesan risotto
Roasted with a spicy chili infusion, served medium rare and topped with chimichurri salsa 26.
Aged 8 oz prime rib slow roasted in rock salt and served with aujus and freshly grated horseradish 28.
New Orleans Bouillabaisse
Petite prawns, Andouville sausage, mire poix and Cajun cream sause served over red ice 16.
Sauteed fresh boneless trout with targon butter sause, parley and caramelized shailols 19.
Oven-roasted line-caught salmon with chervil and kumguat pesto 29.
Thinly pounded grilled veal chop stulted with yellow peppers, San Marzana tomatoes and ricotta salata 29.
Oven-roasted organi duck boneless breast topped with Champagne vinaigrette, pancetta and pickled red onions 26.
Lobster Macaroni and Chesse
Gruyere, Irish Cheddar and Catija cheese, bay shrimp and chunks of Maine lobster baked with heavy cream and penne pasta 25.