The Hobbit Menu and Prices

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The Hobbit menu

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Spring
Champagne & Hors D’oeuvres
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Price may varies
New Zealand Grouper
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Rainbow baby beet salad white asparagus tips mint & chive beurre blanc
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Roasted Spring Onion Stuffed Quail
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Warm new red potatoes micro corn shoots fresh sauteed english peas
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Watermelon Salad
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Sweet mint vinaigrette hydroponic mâche greens goat cheese crumble delicate sliced yucca crisps
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Sorbet
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Price may varies
Meyer lemon & thyme
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Garlic Crusted Rack of Lamb
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Spanish chorizo demi-glace or this evening’s alternate entree prime filet mignon with bearnaise sauce or pan seared sea bass with ginger rice
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Freestone Peach Tart Tatin
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House made crème fraiche brandy flamed caramel sauce
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Spring or Summer
Champagne & Hors D’oeuvres
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Price may varies
Seared Pacific Halibut
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Assorted french fingerling potatoes baby artichokes blood orange & sweet beet emulsion
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Allspice & Black Pepper Dusted Kurobuta Pork Loin
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Sauteed fresh brussel sprouts with applewood smoked bacon on a bed of orzo rosemary scented natural jus
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Mixed Heirloom Tomato Tartar
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Micro frisee lettuce humboldt fog cheese black pepper caramel vinaigrette ciabatta bread crisp
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Sorbet
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Clementine orange
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Filet Mignon with Spice Cured Foie Gras
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Porcini mushroom demi-glace or this evening’s alternate entree new zealand blue nose bass with beluga lentils
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Lace Almond Cookie Cup with Mocha Espresso Mousse
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Sweet chandler strawberries with mint tops
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Summer
Champagne & Hors D’oeuvres
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Roasted Ahi Tuna Loin
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Hass avocado & smoked red onion salad fresh assorted micro herbs heirloom tomato consomme
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Grilled New Zealand Lamb Loin
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Marinated in garlic & rosemary bed of israeli cous cous crispy spanish chorizo sweet corn broth
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Baby Frisee & Watercress
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Dressed with pineapple vanilla vinaigrette summer melons manchego cheese curls baguette plank crisp
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Sorbet
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White peach
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Prime Aged New York Steak
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Sauce bearnaise or this evening’s alternate entree grilled swordfish court bouillon beurre blanc
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Meyer Lemon Cake
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Golden raspberries & chandler strawberries candied kumquat syrup star fruit chip
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Fall
Champagne & Hors D’oeuvres
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Cherrywood Smoked Alaskan Salmon
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Grilled baby asparagus chanterelle mushroom jasmine rice with bacon shellfish brothc
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Fire Roasted Lamb Sirloin
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Stewed white bean cassoulet merguez sausage micro herbs brown butter sauce
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Braised Belgian Endive on a bed of Frisee
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Thai basil vinaigrette delicate blood orange & grapefruit supremes crumbled gorgonzola toasted walnuts
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Sorbet
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Blackberry
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Cote de Boeuf, Seasoned & Trimmed Prime Rib
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With fresh horseradish or this evening’s alternate entree grilled new zealand grouper lemon grass cream sauce
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Boca Negra Cake
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Dark stout crème anglaise pine nut brittle crisp strawberry coulis
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DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.

Total Price