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L u n c h
appetizer
Cauliflower Velouté
Curried Cauliflower Florets
Frisée au Lardons
Glazed Chicken Wings, Apples, Hen’s Egg
House Cured Gravlax
Avocado, Sea Urchin, Brioche Croutons
entrée
Herb-Crusted Skate
Lentils, Bacon, Pineapple, Capers
Braised Pork Belly
New Zealand Cockles, Parsnip, Baby Carrots
Moroccan Lamb Tagine
Meyer Lemon, Prunes, Honeycomb
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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