Summer Menu, June 2010

Appetizers

Florida White Corn Soup 
    Maine lobster salad, basil oil, crispy phyllo stick

  10.

Sola Chop Salad
    cucumber, avocado, tomato, blue cheese, bacon & Fuji apple
    with petite mixed greens & a honey Dijon vinaigrette

 

 10.

House made Foie Gras Terrine
    rhubarb confi, frisee letuce, toast crute
    sherry reduction
            

 14
Spanish Rock Octopus
    chick pea, chorizo sausage & artichoke salad,
    smoked paprika aioli, herb pistou

 12
Red & Golden Baby Beet Salad
    blue cheese, rainbow micro greens, navel orange,
    candied walnuts & blood orange vinaigrette

 10

Hand Cut Potato Gnocchi 
     sauteed shrimp, asparagur & grape tomatoes with
     fresh herbed ricotta & extra virgin olive oil

   

 12

Duo of Crab                                                
     tempura battered softshell with fresh salsa verde
     peeky toe crab salad with spicy mango & jicima

 16.
 
   
 
    Entrees  
    
  
 

Seared Diver Sea Scallops
   roasted cauliflower gratin, tomato-corriander chutney,
   mizuna, curry-shellfish emulsion

 26
 

Roasted Veal Tenderloin
  Yukon Gold potato tart, sauteed wild mushrooms,
  crispy sweetbread, mushroom-veal jus

 34
 

New England Swordfish
   Maine lobster & fava been risotto, French watercress,
   oil poached cherry tomato, & a lobster-verjus sauce

 27
 

 House Made Pappardelle Pasta
   
slow roasted & pulled natural chicken, morel mushrooms, English
   peas, preserved Meyer lemon, shaved pecorino cheese

 24
 

  
    

 

 
 

 Crispy Skin Red Grouper Fillet
   fried green tomato "BLT", with baby arugula & pancetta,
   creamy white grits &  a garlic saffron sauce

 26

 Grilled Australian Rack of Lamb
   braised fennel puree, ratatouille vegetables, mango chutney


 32
 

Pan Roasted Halibut Fillet
     fingerling potatoes,fiddlehead ferns & wildmushrooms, with
     Jerusalem artichoke puree, black olive oil & beurre noisette sauce

 

28

 Espresso Braised Beef Short Rib
  creamy potato croquettes, tomato marmalade, 
  pea tendril salad, royal trumpet mushrooms, natural braising jus
 27
 

Corkage:  $2 / bottle

 
    
    
  
Desserts

(all desserts are made in-house)

Frozen White Chocolate Hazelnut Mousse
dark chocolate cake, Valrhona chocolate ganache

Warm Chocolate Gâteau
malted milk ice cream, raspberry coulis

Individual Key Lime Tart 
graham cracker crust,meringue, gingered blueberries 

Black Plum Clafouti
dulce de leche ice cream, stewed black plums

Creme Brulee Trio
classic vanilla, nutella, ginger 

 Espresso-Brown Sugar Gelato 
  
Prickly Pear-Butermilk Sorbet

~All Above Desserts $8. ~

 
    
    
  
Cheese Plate ~ $12.

3choices with traditional garnishes
Rocchetta • Langa Italy, mixed milk, double crème, pungent
Chabichou • France, goat's milk, semi-firm
Zamorano • Leon Spain, sheep's milk,  firm, nutty, herbal
Munster Gerome • Alsace France, cow’s milk, barnyardy
Valdeon • Spain, sheep's/cow's milk, blue, chestnut leaves
Taleggio • Lombardy Italy, cow's milk, semi firm
Prefere de Montagnes • Jura Mnts. France, cow, soft & ripe
Ballarina • Holland, goat’s milk Gouda, sharp & salty
Jasper Hills Cloth Bound Cheddar • Vermont, Cabot cream, aged, firm
Tomme de Crayeuce • France, cow's milk, semi-firm, sweet, salty
St Felicien • France, sort ripened cow's milk, gooey


Beverages

Espresso                                           3.00

Cappuccino     small     2.75    large  3.75

Café Latte       small    2.75     large   3.75

Café Americano                                2.50

Mighty Leaf Teas                             2.75

chamomile-citrus, jasmine, earl grey, vanilla bean
mint green, breakfast, orange dulce, African nectar

All coffee beverages available caffeinated and decaffeinated

 
    
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Chef's Prix Fixe Menu is available T, W & TH

Chef’s Prix Fixe Menu
Week of July 13, 2010

~no substitutions please~
$40 per person


Black Mission Fig Flatbread
crispy polenta dough, shaved Virginia ham,
goat cheese, baby arugula

White Corn Risotto
smoked bay scallops, guancaile, soft poached egg

Bacon Wrapped Rabbit Loin
summer vegetable fricassee, grain mustard

Baba au Rhum
fresh cream, macerated strawbrries