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Aix
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updated
7/23/2003
APPETIZERS
PROVENCAL PLATTER two 12 four 15
smoked trout ‘brandade’ shaved fennel salad,
roasted almonds, house marinated French green olives
VEGETABLE TERRINE 8
balsamic reduction, basil oil
MANILLA CLAM RISOTTO 8
roasted fennel, Applewood smoked
bacon, lemon zest
SEARED FOIE GRAS 12
sauteed country ham, summer berry reduction
AHI TUNA TARTAR 16
avocado, white truffle vinaigrette
AIX CHEESE PLATTER 16
w/ poached fruit and white honey
SOUPS
AND SALADS
PROVENCAL ‘GAZPACHO’ SOUP 8
prawn, avocado, cucumber, tomato
HEARTS OF ROMAINE 8
Cyd’s Caesar dressing
WARMED GOAT CHEESE SALAD 8
baby-field greens, orange-ginger vinaigrette, parmesan tuile
AIX BLEND OF MIXED GREENS 6
house vinaigrette
HEIRLOOM AND BASIL SALAD 8
shallot-balsamic reduction
ENTREES
THREE CHEESE RAVIOLI 17
sauteed baby artichoke, basil pesto,
parmesan Reggiano
CRAB AND ZUCCHINI CAKES NAPOLEON 23
saffron mashed potatoes, tomato essence,
roasted pepper aioli
GRILLED CHICKEN BREAST
AND MELON RELISH 21
Mediterranean marinade, current couscous
DOUBLE LAMB T-BONE 28
roasted fennel and bean ragout, mint vinaigrette
FRENCH OLIVE STUFFED QUAIL one quail 17 two quails 23
arugula, bacon- vinaigrette, balsamic glaze
HERB-LACQUERED SALMON 24
Colorado corn relish, heirloom tomato, basil oil
GRILLED TOP SIRLOIN 26
herbed compound butter, grilled garden vegetables
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