Appetizers
Field Greens and Herbs
with a chvre croquette and Meyer lemon vinaigrette
House Cured Salmon
layered with buckwheat blini, fromage blanc micro greens and herbs
Baby Spinach Salad
with fried Liberty duck livers, roasted mushrooms
and a mustard dressing
'Tapas De Citron' A.Q.
assorted salads, skewers and charcuterie with olives
Charcuterie Citron
duck livers moussette with morels, duck confit and
country sweetbreads terrine
Spring Asparagus Soup
with greeen garlic and crispy prosciutto
Entrees
Mixed Grill of Lamb
with spring vegetable bread pudding, lavender carrots
and lamb jus
Pork Loin 'Saltimbocca'
with prosciutto and sage, broccoli di cicco buttered noodles
and a wild musrhoom sauce
Pacific Grouper Filet
with 'forbidden' black rice, baby fennel
and a pink peppercorn beurre blanc
Provenal Seafood Stew
of halibut cheeks, Kauai prawns, and mussels
in a sweet pepper-saffron broth with rouille
Fallen Chvre Souffl G ratin
of Abalone mushrooms, roasted beets, peas,
spring onions, favas and a sorrel sauce
La Salad Verte Au Cleri-Rave
butter lettuce salad with celery root chips, ricotta salata
and hazelnut vinaigrette
Riesling "Innere Bergen," Zull, Schrattenthal, Austria 1999
La Tarte De Truite Fum
smoked trout tartelette with a peppercress salad
and fried shallots
Sancerre, Domaine Robert et Marie-Solange Crochet 2001
Le Steak Grill
grilled sirloin tip with roasted baby turnips and sauce brnaise
Twomey Merlot, Napa Valley 1999
Assiette de Fromage
a selection of artisan and farmhouse cheeses
Le Gratin De Fraise Et Rhubarbe
strawberry-rhubarb crips with vanilla ice cream
Kir Royale, Mdot & Cie, Reims NV
Last Updated 04/27/2006
$32.00 for Three Courses, $40.00 for Four Courses, $48.00 for Five Courses
Wine Pairing for Three Courses $16.00, Four Courses $24.00,
Five Courses $32.00
More Courses May Be Added
A La Carte Portions are Available
Butter Lettuce Salad
with Crispy Bouquerones, Hard-cooked Eggs and Creamy Olive Vinaigrette
Day Boat Scallop Ceviche
with a Fennel, Red Onion, Cucumber and Red Onions Salad
Fried Duck Liver Salad
over a Confit of Artichokes, Ruccola and a Preserved Meyer Lemon Dressing
Spring Asparagus Terrine
with a Spicy Coppa, Bay Shrimp and Fava Bean Salad
Maine Lobster Bisque
with Tarragon Cream
Country Pork Pate
Grilled Toasts and Whole Grain Mustard
Grilled Merguez Sausage
with a Chickpea -Arugula Salad and Harissa Sauce
'Coq au Vin'
with Smokey Bacon, Red Wine and Roasted Potatoes
Loch Duarte Salmon
Black Rice Risotto, Spring Vegetables and Lemon Sauce
Creole Spiced Prawns
Honey Cornmeal Spoonbread, Braised Mustard Greens and Fennel-Pepper Slaw
Parmesan Potato Gnocchi
with English Peas, Cherry Tomatoes and Asparagus
Assiette de Fromage
Choice pf Artisan Cheese with Almonds and Grilled Bread
Honey Lavender Ice Cream Bombe
Braised Strawberries and Warm Almond Butter Cookie
Pineapple Sorbet
Coconut Cookie
Milk Chocolate Caramel Fondue
Strawberries, Banana, Homemade Marshmallow and Peanut Butter Cookie
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