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NEW FROM OUR SPRING/SUMMER 2010 MENU:
Duo of Shaved Asparagus
Frisee, Katchkie Farm Radishes and Salmon "Bacon"
Warm Pea Soup
Creme Fraiche, Carrot Caviar
Summer Panzanella
Romaine Leafs, Katchkie Farm Pesto
Roasted Beet Salad
Pistachio Pistou, Goat Cheese Crisp, Mezze Arugula
Yellow Tomato Tart
Mixed Heirlooms, Basil Froth
Lime Cured Rock Shrimp
with Watermelon, Feta, Candied Jalapeno, Cilantro and Toasted Almonds
Katchkie Farm Baby Lettuces
Local Summer Berries, Macadamia Nuts, Fig-Vanilla Mist
Poached Maine Lobster
Vanilla Bean Papaya Vinaigrette, Baby Greens, Tarragon "Glass"
Carpaccio of Beef
Composed Antipasta, Burrata, Parmesan Tuille, Mezze Greens
FALL/WINTER 2009 MENU:
Simply Cut Tomatoes Carpaccio Style
with Citrus and Caper Oils with Hand Harvested Greens
Roasted Beet Salad with a Goat Cheese and Cauliflower Puree
Katchkie Farm Mezza Greens, Apple Cider Vinaigrette
Roasted Seckel Pear Filled with Meyer Lemon Fromage Blanc
with Crisp Farm Greens and Crab Fritters
Butternut Squash Risotto
with Roasted Apples and Toasted Pumpkin Seeds
Shrimp and Fall Vegetable Timbale
with Roasted Baby Artichokes and Beurre Blanc Vinaigrette
Soft Herb Poached Lobster Tail
Smoked Corn Pudding, Katchkie Farm Greens, and Tomato Tarragon Coulis
Duck Confit Roulade
with Pickled Blackberries, Red Watercress, Mustard Vinaigrette
Smoked Cod and Potato Cake
Roasted Red Pepper Coulis, Truffled Mizuna and American Caviar
Leek and Roquefort Salad
with Mimosa Vinaigrette and Farm Head Lettuce
