Sunday, February 23, 2014


Rabbit Pâté “Country Style” With Bruschetta, Shaved Pecorino Romano, Balsamic Vinegar Reduction & White Truffle Oil

Braised goat on mashed potatoes topped with cheese cracker

Pomegranate Brushed Roasted Rack Of Lamb With Braised Oxtail Demi-Glace, Mascarpone Polenta & Leafy Brussels Sprouts

Braised Ashley Farms Chicken Cassoulet, Cannellini Beans, Goat Cheese, Red Chili, Avocado & Fresh Cilantro

Braised Pork Cheeks Over Rosemary Spaetzle & Sautéed Spinach

Grilled Tenderloin Of Beef, Roasted Marrow Bone, Foie Gras Butter, Mushroom Risotto With Rapini

Table side roasted garlic ice cream with candied walnuts made with hydrogen by Chef LaCivita.

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