2941
Restaurant - Lunch
(March 8, 2010 menu - this is subject to change daily)
A la Carte
Appetizers
SALSIFY VELOUTÉ 8
beech mushroom, truffle essence
SWEET CRAB RAVIOLI 19
mascarpone, brown butter, cilantro, citrus
GRILLED ROMAINE SALAD 12
Romaine lettuce, Parmesan cheese, mint-caper dressing
Add Chicken for 9
Add Shrimp for 12
SALMON TARTARE 15
cucumber carpaccio, yuzu aioli, wonton cracker
HANDMADE LINGUINI PASTA 14
duck Bolognese, Parmesan cheese, orange gremolata
GRILL
choice of french fries or salad
PROSCIUTTO DI PARMA PANINI 14
Fontina, arugula, truffle essence
HAM & BRIE PANINI 14
lettuce, tomato, Brie de Meaux
STEAK & CHEESE PANINI 14
caramelized onion, mushrooms, Provolone
TURKEY CLUB SANDWICH 15
ham, tomato, lettuce, bacon, cheese
MAIN COURSE
GRILLED SCOTTISH SALMON 22
hickory smoked, fennel tartar, baby spinach, golden raisins
SUZUKI 32
taro crust, green mango, mitsuba, toasted basmati broth
CRISPY DUCK CONFIT 19
Savoy cabbage, Yukon gold potato, natural jus
ROASTED LAMB RACK 36
crispy & spicy panisse, baby turnips, natural jus
$20.10 Three Course Lunch Menu
PRIX FIXE
(available throughout March)
APPETIZER SELECTION
WILD MUSHROOM VELOUTÉ
fricassée of mushroom
or
ROMAINE SALAD
poached shrimp, caper-mint dressing
ENTRÉE SELECTION
HANDMADE POTATO GNOCCHI
sweet crab, tangerine, Parmesan
or
ATLANTIC FLUKE
Andouille sausage, shrimp, polenta, frisée salad
or
GRILLED CHICKEN BREAST
braised leg, celery, leek, Béarnaise sauce
DESSERT SELECTION
TROPICAL FRUIT PANNA COTTA
cardamom meringue, passion fruit coulis
or
BANANA CARAMEL TART
brown butter ice cream, english toffee
DESSERTS
CHOCOLATE CHEESECAKE 10
blood orange segments, praline rice, blood orange sorbet
FRIED APPLE GALETTE 9
Calvados soaked raisins, candied pecans, caramel ice cream
TROPICAL FRUIT PANNA COTTA 9
passion fruit syrup, tropical fruit salad, cardamom meringue
BAILEY’S IRISH CREAM MOUSSE GANACHE 12
coffee sablé, caramel marmalade, tonka bean émulsion,
chocolate arabesque
BANANA CARAMEL TART 9
brown butter ice cream, salted caramel mousse, english toffee
QUARTET OF SEASONAL SORBETS 8
grapefruit, mandarin, lychee-rose, pineapple
ARTISAN CHEESES
served with Hall’s wildflower honey,
Italian plum and tellicherry peppercorn preserves
four dollars each
Selles sur cher, France, raw goat’s milk
Amanteigado, Portugal, raw ewe’s milk
Montboisse, Auvergne, France, pasteurized cow’s milk
Tarentaise, Vermont, Spring Brook Farm, raw cow’s milk
Blu di bufala, Italy, Bergamo, pasteurized buffalo’s milk
Sommelier’s selection of three two ounce wine pairings 20
Pastry Chef Anthony Chavez
