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Le Cigare Volant

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Amerikanisches Restaurant und Weinbar$$$$

Westside, Santa Cruz

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Le Cigare Volant

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Dinner 9

Dinner

Plates

Suggested Bubbles: NV Egly-Ouriet, 1er Cru Brut, “Les Vignes de Vrigny” ∙ Champagne, Pinot Meunier

House-Baked Bread w/ Arbequina Olive Oil

4.00

Emperor Norton Canning Co. Pub Pickles

5.00

Smoked Fingerling Potato

6.00

“Potted” w/ chives

Flatbread

14.00

Braised winter vegetables w/ Brie & candied walnuts (best to share)

Monterey Bay Petrale Sole Escabeche

6.00

Oven-Roasted Brussels Sprouts

6.00

Apple walnut butter

Portobello Mushroom Brioche Buns W/ Herb Yogurt

7.00

Premieres

Suggested Taste: 2006 Heymann-Lowenstein Mosel Riesling

Suggested Taste: 2009 Moscato Frizzante Moscato Giallo

Suggested Taste: 2011 Abbatucci “Cuvée Faustine” Vermentinu

River Dog Farms Fairytale Pumpkin Soup

12.00

Pumpkinseed ice cream, gingerbread

“Snowfall” Winter Salad

14.00

Braised beets, goat cheese “snow”, balsamic & arugula

House-Made Ink Linguini w/ Manila Clam Sauce

15.00

Delicacies

Suggested Glass: 2007 Ch. Simone Palette Blanc Provence

Suggested Glass: 2010 Fronton de Oro Canary Islands Tintilla

Suggested Glass: 2006 Luigi Ferrando Carema, Nebbiolo

Suggested Glass: 2008 Eric Texier Côtes du Rhône Syrah

Suggested Glass: 2008 Ch. Moulin de Tricot Margaux

Smoked Garlic Cream-Braised Ricotta

18.00

Chartreuse spinach, wild rice

Roasted Salsify Driftwood “Bonfire”

18.00

With lacquered yucca, polenta, vegan chorizo

Sage Stuffing Fried 38 North Chicken Breast

24.00

Chestnut biscuit, mulled cranberry

Pan-Seared Skuna Bay Craft-Fed Salmon

26.00

Sunchoke risotto, red wine reduction

Niman Ranch Peppercorn Ribeye & House Pastrami

35.00

With celery root horseradish

Lunch Plates

Suggested Bottle: 2010 Nicole Chanrion Côte-de-Brouilly ∙ Beaujolais, Gamay 38

House-Baked Bread w/ Arbequina Olive Oil

3.00

Emperor Norton Canning Co. Pub Pickles

5.00

Oven-Roasted Brussels Sprouts

6.00

Apple walnut butter

Smoked Fingerling Potatoes

6.00

“Potted” w/ chives

Brandade Fritters, Caper Tartar

6.00

Flatbread

14.00

Braised winter vegetables w/ Brie & candied walnuts (best to share)

Chocolate Sea Salt Cookie Sandwiches w/ Peppermint

5.00

Monterey Bay Petrale Sole Escabeche

6.00

Beets Salad

6.00

Pickled raisins, chèvre

Coconut Polenta

5.00

Maple chipotle

Riverdog Farms Fairytale Pumpkin Soup

7.00

Gingerbread

Diy Reuben

12.00

N-A house pastrami, Brussels kraut, russian dressing

Flatbread

16.00

38 north chicken house mortadella, arugula, green apple (best to share)

Assorted Cheeses

11.00

Fruit, toast

Finales: Plates

Suggested Pairing: NV Egly-Ouriet 1er Cru Brut Champagne

Suggested Pairing: 2001 Viognier Port

Suggested Pairing: Deschutes Jubelale Winter Warmer

Assorted Cheeses

11.00

Fruit, toast

Carrot “Cake”

7.00

With coconut pineapple mousse

Black Walnut, Pomegranate Tart Duo

12.00

With pumpkin ice cream

Shiso Sherbet, Satsuma Granitè

3.00

Finales: Hidden Peak Teahouse

Organic Keemun Mao Feng (Black)

4.00

Dragon Well

3.00

Organic Black Decaf

3.00

High Grade Ben Shan (Oolong)

6.00

2004 Gold Tip (Shou Pu-erh)

7.00

Finales: French Press

The 1950 Blend

5.00 - 7.00

Brown sugar, clove, pecan

La Montaña

8.00 - 11.00

Honey-process, honeydew, exotic

Ghirardelli Steamer

2.00

Vancouver Decaf

5.00 - 7.00

Baker’s chocolate, honey

Milk Steamer

1.00

Frothy Ghirardelli Hot Chocolate

4.00

Finales: Digestif

Framboise Eau De Vie W/Raspberry Chocolate Cordial

6.00

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