2941
Restaurant - Lunch
(Menu from 7/26/10 - this is subject to change daily)
A la Carte
Appetizers & Salads
TOMATO & MOZZARELLA, basil, cherry wood aged balsamic vinegar, manchego cheese panini 12
BUTTERHEAD LETTUCE, cherry peppers, tomato, red peppers, pearl onion, spicy vinaigrette 11
NIÇOISE SALAD, haricots vert, purple fingerling potato, red peppers, olive Niçoise 12
BLUE CRAB RISOTTO, goat cheese, grape tomato, candied lemon, basil 16
HAND MADE SPAGHETTI, octopus, piquillo pepper, chorizo 17
TUNA TARTARE, peach gelée, spicy aioli, zucchini salad 19
WARM TOMATO SOUP, brioche, herb oil, egg yolk 12
VEGETABLE TARTINE, honey glazed eggplant, piment d’ Espelette, shaved vegetables salad 14
BOCCOCINI MOZZARELLA, marinated heirloom tomato, lemon basil 16
Sandwiches
VEGETABLE TARTINE, honey glazed eggplant, piment d’ Espelette, shaved vegetables salad 14
BURRATA MOZZARELLA Tartine,basil, olive oil, Maldon sea salt, cherry tomato 17
TURKEY CLUB SANDWICH, ham, tomato, lettuce, bacon, cheese, served with French fries 15
MAIN COURSE
TURKEY CLUB SANDWICH, ham, tomato, lettuce, bacon, cheese, served with French fries 15
HANGER STEAK, herb French fries, Béarnaise sauce 22
GRILLED SWORDFISH, smoked rustic potato, Vidalia onion, Syrah sauce 29
KING SALMON, almond gnocchi, tomatillo, red pepper nage 34
ROASTED DUCK BREAST, Bing cherries, Romano beans, Vidalia onion 34
NIÇOISE SALAD, haricots vert, grilled tuna, red peppers, olive Niçoise 20
$20.10 Three Course Lunch Menu
PRIX FIXE
APPETIZER SELECTION
RED BEET SALAD
shrimp, watermelon, basil, cherry wood balsamic
ENTRÉE SELECTION
BEEF TERES MAJOR
pomme fondant, smoked broccoli, soubise sauce
DESSERT SELECTION
HAZELNUT PARIS-BREST
praline mousseline, Côteaux du Layon glazed apricots
DESSERTS
HAZELNUT PARIS-BREST 9
praline mousseline, Côteaux du Layon glazed apricots
CELEBRATION PARFAIT 9
berry sorbet, Madagascar vanilla ice cream, crispy meringue stars
BLUEBERRY CHEESECAKE 9
coconut meringue, graham cracker tuile, blueberry coulis
FROZEN TANZANIE TRUFFLE 10
coconut caramel, chocolate flourless biscuit, pecan streusel
DEVILS FOOD CAKE 10
caraïbe chocolate crémeux, coffee caramel, tiramisu gelato
QUARTET OF SEASONAL SORBETS 8
apricot-passion fruit, blueberry, peach, raspberry-lychee
ARTISAN CHEESES
served with wildflower honey and dried fruit preserves
four dollars each
Brebirousse d' Argental, France, Rhône-Alpes,
pasteurized sheep’s milk
Leonora, Spain, Castilla y León,
pasteurized goat’s milk, aged one month
Scharfe Maxx, Switzerland, Thurgau,
raw cow’s milk, aged six months
Green Hill, Georgia, Sweet Grass Dairy Farm,
pasteurized cow’s milk
Valdeon, Spain, Castilla y León,
pasteurized goat’s and sheep’s milk
Pastry Chef Anthony Chavez
