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L u n c h
appetizer
Salad of Blood Orange and Avocado
Winter Greens, Grains of Paradise
Skate Wing a la Plancha
Pickled Peppers, Olives, Saffron Orange Sauce
Soup of Chickpeas and Spanish Chorizo
Tender Greens, Olive Oil
entrée
Roasted Cod Romesco
Black Olive Oil, Shaved Zucchini, Basil
Sangiovese, Bibi Graetz “Casamatta,” Tuscany, Italy 2008 12.
Braised Beef Cheeks
Red Wine, Pomegranate, Celery Leaf
Malbec, San Telmo, Mendoza, Argentina 2009 11.
Roasted Chicken
Piquillo Peppers, Potatoes, Spinach
Pinot Grigio, Vigneti del Sole, Tre Venezie, Italy 2008 9.
dessert
Citrus Poached Pear
Turron Ice Cream
Spiked Hot Chocolate
Almond Covered Marshmallows, Orange Liqueur
Pudin de Pan (Bread Pudding)
Caramelized Bananas, Spiced Whipped Cream
Executive Chef Josh DeChellis
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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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