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DINNER
appetizer
New England Clam Chowder
Pork Belly, Cockles, Lobster
Frisée au Lardons
Glazed Chicken Wings, Apples, Hen’s Egg
Fluke Tartare
Avocado and Sea Urchin, Mango Vinegar, Cucumber
entrée
Olive Oil Poached Cod
Razor Clams, Salsify Purée, Pistou
Slow Braised Goat
Chicken of the Wood Mushrooms, Polenta
Pan Roasted Breast of Chicken
Barley, Pearl Onions, Purple Cabbage Gazpacho
dessert
Blood Orange Mirror Cake
White Chocolate Mousse, Passion Fruit Coulis
Orange Bread Pudding
Cranberry Compote, Brioche Ice Cream
Coconut Soup
Chocolate Panna Cotta, Tropical Fruit
Executive Chef Julian Alonzo
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*Please note that these are the most current prix fixe menus from the restaurants featured at TravelsinTaste.com. They may have changed their personnel, menu, pricing, decor, hours of operation, etc., since the last publication. The competitive and creative nature of the fine dining scene virtually assures that changes will occur on a frequent basis in order to make diners happier, meals more pleasurable and visits more frequent. Most restaurants welcome inquiries about their current hours, menu and more.
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