Velvet Oak Fine Dining Menu
The heart of the Velvet Oak experience — masterfully executed entrees celebrating the finest American and European culinary traditions with California's exceptional local produce.
Pacific wild king salmon encased in golden puff pastry with a duxelles of wild mushrooms, spinach, and shallots. Served with champagne beurre blanc and micro herbs.
Herb-crusted Colorado lamb rack cooked to perfection, accompanied by Provençal ratatouille, white bean cassoulet, rosemary jus, and a mint-pistachio gremolata.
6oz Japanese A5 Wagyu tenderloin, dry-aged 28 days, served with black truffle pomme purée, roasted bone marrow, charred asparagus, and a rich red wine demi-glace. The pinnacle of beef excellence.
California Liberty Farms duck breast, slow-roasted to a perfect medium-rare, with cherry-port reduction, root vegetable gratin, braised red cabbage, and duck confit croquette.
Classic French-style Dover sole pan-fried in brown butter with capers, lemon, and fresh parsley. Served with haricots verts amandine and pommes vapeur. Filleted tableside.