Mid Winter Selections
Appetizers
Yukon Potato Soup
maine lobster, truffle
Chicory Salad
toasted pumpkin seeds, diced pear, shaved tomato, champagne vinaigrette, and blue cheese
Tender Slow-Cooked Duck
puffed pastry, dried cherry chutney, apple slaw
Grilled Marinated Pork Tenderloin
thin sliced, baby kale, young watercress, radish, blood orange, drizzled with chef’s barbecue sauce
Entrees
Mary’s Eggplant Stuffed Pepper with Herbed Rice
family recipe, served vegetarian, or with charred cantabrian pink anchovies
Pan Seared Bronzino
spring onion soubise, leek and carrot julienne, crispy potato
Grilled Marinated Lamb Chops
polenta cake, peeled asparagus, natural jus, grain mustard oil
Fried Sea Scallops
spring pea puree, lemon-red miso aioli, pea shoots
Herb Basted Cornish Hen
farm fresh boneless breast, spring vegetable fricassee, wild mushroom jus
Short Rib Cavatelli
tender short rib, fresh pasta, roasted carrots, peas, chive ricotta, shaved reggiano
Dessert
Lemon Thyme Panna Cotta
fresh raspberries, pistachio praline
Chocolate Parfait in a Jar
chocolate cake, chocolate mousse, whipped cream
Seasonal Fruits
with or without lightly whipped cream, fresh mint
Two Course Prix FixeUS$60.00
Three Course Prix FixeUS$70.00