April-May 2009 SPRING

Appetizers - Select one

Crab, avocado, mango salad roll, tempura egg yolk on local Asian
greens with passion fruit ginger dressing

Rabbit nuggets, braised artichokes, pickled red onions and smoked
rabbit sauce

Pea cannelloni, shaved fennel, Parmesan cheese sauce, brown butter,
julienne mint

Honey and harissa spice glazed quail, Haitian style carrot and cabbage
slaw, and bee pollen

Soup (included)

Salad (included) Mixed greens, strawberries, sliced speck, warm
halloumi cheese, balsamic vinaigrette and pecans

Entree - Select one

Brazil nut coated pike fillet, scallop ceviche, triple cooked yam
fries, green beans
and butter enriched Acai sauce

Boneless lamb loin, filo wrapped braised lamb, spiced apricot
couscous, Rapini, mint yogurt and lamb pomegranate jus

Berkshire pork loin, braised pork ravioli, beets, apples, beluga
lentils with bacon mustard vinaigrette and pork jus

Milk fed Veal tenderloin, potato napoleon, mushroom puree, asparagus and jus

Enhance your main course with one of the following additions:
Atlantic lobster tail (about 4oz)               $20
Seared grade A foie gras (1oz)                          $15

Dessert

$89 per person

Please turn cell phones ringer off

Menu items subject to change