YALE FAMILY WEEKEND
Saturday, October 10, 2026
prix fixe dinner menu
$85 per person; three courses
(tax, gratuity, and beverages are not included)
On Saturday, October 10 our standard dinner menu is not available.
Please make your reservations via Open Table.
APPETIZERS choose one
charcutería (gl.d.n)
lomo, chorizo and salchichón ibérico, manchego cheese, house made pickled vegetables, chicken liver spread-port reduction, walnuts, toast
gazpacho (gl.d.n.vegetarian)
cold vegetable soup; tomatoes, cucumber, bell pepper, extra virgin olive oil, aged sherry vinegar, bread tuile, marcona almond cloud
squash green salad (vegetarian)
organic mix lettuce, roasted squash, caramelized pumpkin seeds, grape tomatoes, Manchego cheese, white balsamic-Dijon dressing
shrimp vichyssoise (d)
creamy shrimp soup; potato, leeks, chives, shrimp oil
tuna tartare (gl)
yellowfin tuna; tomato, ginger, soy sauce, sesame seeds, aioli, crispy wonton
octopus (d)
Spanish octopus; cauliflower-potato purée, potato, sriracha aioli, potato foam, extra virgin olive oil, paprika
lamb meatballs (d.gl)
white bean purée, tapenade, escalivada, yogurt, cumin, mint
foie gras (d.gl)
2.5 oz. grade A foie gras; polenta cake, orange, blueberry purée, yuca chips, px reduction
ENTREES choose one
fresh pasta (d.gl.vegetarian)
assorted mushrooms, Parmesan cheese, thyme, truffle oil
Mediterranean sea bass
skin-on filet a la plancha; baby squid, squid ink calasparra rice, mussels escabeche
shellfish fideuà (gl)
Catalan style vermicelli pasta; mussels, clams, shrimp, parsley, aioli
cod fish (gl.d)
fresh Atlantic cod fish; aioli gratin, saffron potatoes, porrusalda (leeks, onion, potato, garlic), piperrada (bell peppers, onions, paprika, tomato)
cornish hen
whole roasted small chicken; potato confit, pickled organic brown beech mushrooms, tomato confit, garlic-lemon sauce
duck confit (gl.d)
duck leg confit; parsnip purée, zucchini, green apple, apple paste, brioche, fennel, lavender-citrus gastrique
Wagyu beef short ribs (d.gl)
braised and bone-in; potato fondant, broccolini, tomatoes, sweet piquillo pepper, ginger-beer-soy sauce
cochinillo (d)
roasted-boneless suckling pig; lemon, thyme, honey-port wine, parmesan cheese dauphinoise potato, petit mesclun salad (please allow 40 minutes cooking time)
DESSERTS choose one
torrija (d.gl)
caramelized soaked brioche, tahitian vanilla infused milk, honey-rosemary ice cream
ópera cake (d.n.gl.contains alcohol)
gioconda sponge cake, dark chocolate ganache, coffee mousseline, dulce de leche
coconut & passion fruit (d)
coconut mousse, passion fruit gelè, berry sauce, coconut crumble
strawberries and cream (d.n)
tahitian vanilla panna cotta, strawberry compote, orange sponge cake, pistachio tuile, white balsamic air
almond sablé (vegan.gl.n.soy milk)
dark chocolate mousse, lemon curd, pistachio biscotti crumble, piña colada ice-cream