"The Backroom" Menu Spring 2009

Photographed by David Esquire www.esquirephotography.com

"Mix mushroom flatbread with truffles...oh my God! We come here at least twice a week for her fabulous food. Cinthia is original, nothing she makes can compare to any restaurant in Orange County. She is simply one of a kind." - Greg & Ashley

Chef Cinthia Madrid has put together a dynamic grouping of delicious artisan cheeses
and savory charcuterie from around the world as well delicious accompaniments,
fresh flatbreads, and wonderful desserts to enhance your wine and beer tasting pleasure!

Our staff is also very happy to offer wine pairing suggestions.

Tapas

truffled artichoke parmesan tapenade 8

nicoise olive tapanade 8

spinache artichoke dip 8

lanfranco or nicoise marinated olives 6

roasted garlic potatoes with aioli 5

Cheeses
choose your own cheese assortment & quantity:

soft
brillat savarin, cow, france, passion fruit reduction & fresh citrus

bucherondin, goat, france, balsamic reduction and
fresh pomegrate seeds

semi soft
abbaye d' belloq, cow, france, beer sauce

speziato al tartufo, cow, italy, spicy brittle

verde capra, goat, italy, veal mushroom sauce

hard

manchego, sheep, spain, glazed pearl onions

Charcuterie
choose your own charcuterie assortment & quantity quantity:

busseto sopressata, italy, cornichons

spanish chorizo, spain, saffron aioli

coppa, italy, grain mustard

salametti secchi, california, dijon mustard

one cheese or charcuterie 7, two cheese or charcuterie 13, three cheese or charcuterie 19,
four cheese or charcuterie 24, five cheese or charcuterie 29

Artisan flatbreads

mixed mushrooms - prosciutto, caramelized onions, banyuls glazed figs, truffle oil, fontina cheese, fresh mozzarella, & creamy white sauce 14

fingerling potatoes - crisp pancetta, fresh rosemary, roasted bell peppers, fontina cheese, fresh mozzarella, & bechamel 12

caprese - fresh cherry tomatoes, basil, fresh mozarella, banyuls vinagrette, wild arugula and tomato sauce 12

spinach - crisp pancetta, caramelized onions, mascarpone & ricotta cheese 13

foie gras - duck salami, foie gras mousse, arugula, sliced
asian pears 15

Fondue
three cheese fondue - banyuls figs, prosciutto wrapped apple, nutmeg fingerling potatoes & foccacia bread 22

tomato and mozzarella cheese fondue - sausage, breaded zuchini, mushrooms & brioche bread 20

chocolate fondue - apples, berries and pinapple 22

white chocolate peanut butter fondue - chocolate cake, bananas, and apples 22

Accompaniments (Cinthia's originals!)

coconut curried macadamia nuts 4

cayenne pecans 6

spicy brittle 6

rosemary thyme marcona almonds 8

Dessert

brioche bread pudding - fresh lavender infused honey vanilla ice-cream 8

chocolate fondue - apples, berries and pinapple 22

white chocolate peanut butter fondue - chocolate cake, bananas, and apples 22

chocolate cake - panecotta ice-cream and caramel sauce 8

brioche bread pudding - fresh lavandar infused honey vanilla ice-cream 8

* a 20% gratuity will be added to parties of 6 or more
**our ever evolving menu subject to change without notice