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Lunch Menu

First Course

Organic Black Mission Fig Salad 11.


English Stilton, Belgian Endive, Arugula and Candied Walnuts

Whole Romaine Heart Leaves 9.


Creamy Mustard Vinaigrette, Roasted Red Peppers and Pecorino Romano

Organic White Corn Soup 9.


Wild Mushrooms and Chantilly Créme

Chilled Brasserie Red & Green Gazpacho 9.


Tomato, Red Onion, Avocado & Chive Oil

Provençal Herb Marinated Goat's Cheese 9.


Green and Black Olive Tapenade with Oven Roasted Tomatoes

Yellowfin Tuna Tartar 14.


Capers, Red Onion, Sun Dried Tomato, Lemon and Fresh Herbs

Entrée Salads

Grilled Garlic and Herb Marinated Lamb Culottes 16.


Wilted Spinach with Mustard Vinaigrette and Feta Cheese

Chilled Seared Ahi Tuna Salad 19.


Field Greens, Oven Dried Tomato, Haricot Verts and Nicoise Olive Vinaigrette

Entrées

Lightly Smoked Chicken Ravioli 16.


Brunoise Vegetables, Mushrooms, Buerre Noisette and Parmigiano-Reggiano

Grilled Yellowfin Tuna 18.


Organic Green Beans, Asparagus, Fingerling Potatoes
Frisée and Truffle Vinaigrette

Pan Roasted Pork Loin 18.


Swiss Chard, Turnips, Glazed Plums and Celery Root Purée

Grilled Certified Angus Top Sirloin 21.


Wild Mushroom, Spinach, Potato Gratin and Bordelaise Sauce

Pan Roasted Pheasant 19.


Swiss Chard, Glazed Root Vegetables, Fingerling Potato and Madeira Sauce

Pan Roasted Alaskan Halibut 18.


Baby Bok Choy, Julianne Vegetables, Mushrooms and Basil Buerre Blanc

Dessert

Flourless Valrhona Chocolate Cake 9.


Créme Anglaise and Caramel Ice Cream

Arborio Rice Pudding 9.


Candied Kumquats, Vanilla Bean and Raspberry Coulis

Classic Vanilla Crème Brûlèe 9.


Served with Assorted Almond Cookies

Trio of Brasserie Desserts 12.


Seasonal Selections

English Stilton Cheese 12.


Served with Apples and Toasted Walnuts

(updated 08/06/08)
Menu Changes Regularly

David Gallardo, Executive Chef


Steve Barr, General Manager
Gary Parker, Proprietor

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