Sample Prix Fixe Menu
Fennel and Italian parsley salad; Andante Dairy goat cheese; French breakfast radishes.
Served with pain epi and Straus butter.
APPETIZERS
Grilled French fingerling potatoes, Mariquita artichokes and little leeks
with chervil, wild arugula, frisee, shaved pecorino fiore sardo and champagne caper vinaigrette.
Twice baked goat cheese and green garlic souffle
with fuji apples, walnuts, endigia, frisee and cider vinaigrette.
Wilted savoy spinach salad with Knoll Farms chicory, treviso radicchio, golden beets,
La Peral blue cheese, marcona almonds, shallots, golden balsamic vinegar and hot olive oil.
Green papaya salad with crisp tofu, red onions, Thai basil,
peanuts, butter lettuce and lime chili sauce.
Moroccan carrot soup with spiced yogurt and cilantro.
ENTREES
Red curry - little carrots, peppers cauliflower, turnips, fingerling potatoes, bok choy,
bamboo shoots and spring peas with coconut milk, lemongrass, ginger, galanga, lime leaves
and Thai basil. Served with cashew jasmine rice and Thai garden cucumber salad.
Masa Harina Tartlette with garnet yams, grilled onions, roasted tomatoes,
poblano chilies, St. George cheddar, smoked cheese, majoram and sage.
Served with rainbow chard, fried plantains and Ranch Gordo flor de Junio beans.
Filo purse with artichokes, portobello mushrooms, roasted tomatoes, leeks, fennel,
asiago and thyme. Served with roasted tomato, pepper and garlic sauce,
braised French lentils and Knoll Farms chard with pepper flakes.
Choice of Desserts
Coffee and Select Teas