Menu to May 14, 2008
Appetizers - Select one

Grilled mole marinated quail over a soft taco garnished with pickled onions, jicama, and lime

Veal scaloppini & crispy sweetbreads finished with spicy herb cucumber salad, yogurt

Grilled prawn and octopus over black-eye pea and blood orange salad tossed in a pique vinaigrette

Warm pickled beef tongue garnishes of fried mayonnaise, tomato molasses, red onion streusel & chiffonade lettuce

Soup (included)

Salad (included) Slow Roasted fennel- asparagus with arugula, goat cheese, dressed in a lemon vinaigrette

Entree - Select one

Duck Three Ways - Roasted duck breast wrapped in duck sausage, duck confit mashed sweet potato, black currant duck sauce

Butter poached Australian bay lobster layered in herb lasagna with artichokes & lemon lobster broth.

"Osso Bucco", Slow braised veal shank off the bone with saffron risotto, braised carrots and a white wine beef sauce, gremolata garnish

Grilled Berkshire pork chop, maitake mushroom potato hash, beet reduction, poached quail egg

Enhance your main course with one of the following additions:

Dessert