On the Half Shell
Kumamoto
$2.50
humboldt bay
St. Simon
$2.50
pei
Royal Miyagi
$2.50
british columbia
Tsar Nicoulai California Estate Osetra Caviar
40.00
quail egg, crème frâiche, brioche
$First Course
Roasted Maitake Mushroom Salad
$12.00
delicata squash, goat cheese fondue, cumin, banyuls
Japanese Hirame Sashimi Salad
$15.00
endive, citrus, horseradish oil, crème fraîche
Duck Prosciutto Salad
$13.00
winter fruits and greens, pickled shallots, toasted hazelnuts
Rolled Yellowfin Tuna
$16.00
shiitakes, foie gras, oxtail glaze
Crispy Spiced Quail
$13.00
tart onions, lemon confit and basil
Bouillon of Chicken and Herbs
17.00
black truffle dumplings and extra virgin olive oil
$Second Course
Red Kuri Winter Squash Ravioli
$23.00
chard, wild mushrooms, sage-brown butter
Seared Dayboat Scallops
$31.00
caramelized endive and turnips, black truffle and chestnut sauces
Matsutake Mushroom Crusted Turbot
$34.00
bok choy, celery, green apple and rosemary
Maple Glazed Guinea Hen
$28.00
leeks, foie gras dumplings, toasted oats, salsify jus
Roasted Liberty Duck
$29.00
suerkraut, hdgehog mshrooms, prsimmon, snchoke puree
Niman Ranch Beef Tenderloin
35.00
caramelized cauliflower, cipollini, horseradish bread
$First Courses
Crispy Pork Shank and Potato Cake
$0.00
winter chicories, apple, quail egg and mustard
Pumpkin Soup
0.00
mascarpone, cranberries, brown butter and sage
$Principal Dishes
Hand Rolled Ricotta Cavatelli
$0.00
ragout of beef shortrib, trumpet mushrooms and dino kale
Ginger Roasted Petrale Sole
0.00
bok choy, red miso-meyer lemon vinaigrette
$Dessert
Spiced Bittersweet Chocolate-Pumpkin Cake
$0.00
salted almonds, honey fudge
Vanilla Bean Tapioca
0.00
grapefruit, pomegranate coulis
$Lunch First Courses
Oysters on the Half Shell
$2.50
Assorted Greens Salad
$8.00
mustard vinaigrette, olive crostini, parmesan
Roasted Pumpkin Soup
$11.00
brown butter, sage, mascarpone, pommegranate syrup
Roasted Mushroom Salad
$12.00
fuji apple, pickled red onion, aged balsamic, parmesan
Poached Organic Egg
$11.00
baby golden beets, duck prosciutto, frisee
Orrechiette and Steamed Cockles
$11.00
saffron-wine broth
Cavatelli with Italian White Truffles
60.00
marina di chioggia pumpkin puree and fontina
$Lunch Second Courses
Liberty Duck Breast ?Tartine'
$17.00
sauerkraut, smoked bacon, mustard, persimmon
Seared Dayboat Scallops
$18.00
curried carrots, brown butter, lime
Roasted Petrale Sole
$19.00
fennel, meyer lemon, sweet onion broth
Kobe Beef Ravioli
$20.00
wild mushrooms, leeks, truffle broth
Business Lunch for Wednesday, December 20, 2006
$25.00
2 courses plus dessert
Fuji Apple and Radicchio Salad
$0.00
crème fraiche and extra virgin olive oil
Ragout of Pork and Broccoli di Cicco with Pappardelle
0.00
$Wines of the Week
Au Bon Climat Chardonnay 2004, Santa Barbara County
$12.00-6.00
Patz and Hall Pinot Noir 2005, Sonoma Coast
16.00-8.00
$Weekly Specials for Lunch
Everyday Wednesday, Rubicon Offers a Three-Course Lunch
25.00
$Desserts
Bittersweet Chocolate-Saffron Croquettes
$10.00
spiced cashews, wildflower honey sabayon chateau raymond-lafon sauternes 1997 20/gl
Pumpkin Crème Brulee
$10.00
chili-sesame cookie, roasted derrie date cascinetta vietti moscato d'asti 2004 7/gl
Caramel Apple Crepes
$10.00
chestnuts, masumoto raisins, shiso ice cream kracher beerenauslese cuvée 2005 16/gl
Aged Pecorino and Walnut Cake
$10.00
roasted clementine jam, arbequiña olive oil ice cream casta diva Muscat of Alexandria alicante 2005 9/gl
Assortment of Artisanal Cheeses
$15.00
housemade bread and condiments ($5.00 supplement with tasting menu)
House Made Ice Creams
$9.00
apple cider, masumoto raisin, shiso rene renou bonnezeaux 'tri de vendages' 1999 20/gl
Selection of Seasonal Sorbets
$9.00
grapefruit, kiwi, bergamot dom. montgilet coteaux de L'aubance 1995 13/gl
Menu for Rubicon is provided by findrestaurantmenu.com
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