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DINNER
appetizer
Tuscan White Bean and Escarole Soup with Pancetta
Baby Greens
Pickled Beets, White Balsamic, Extra Virgin Olive Oil
Fresh Mozzarella and Sicilian Vegetable Caponata
Garlic Peasant Bread
Roasted Beet Salad
Red Oak Lettuce, Bosc Pears, Maytag Blue Cheese, Spiced Walnuts, Vanilla Honey Vinaigrette
Crab and Risotto Cake
Watercress Salad, Grainy Mustard Aïoli (10. additional)
entrée
Today’s Market Fish
Artichoke Hearts, Piquillo Peppers, Kale and Smoked Bacon, Lobster Sauce
Sauvignon Blanc, Oyster Bay, New Zealand
Braised Short Rib
Beef Consommé, Baby Root Vegetables
Merlot, Hogue, Washington
Pumpkin Risotto
Pumpkin Oil and Toasted Pepitas
Pinot Gris, A to Z, Oregon
dessert
Chocolate Cheesecake
Valrhona Chocolate Sauce, Chocolate Pearls
Rock Center Key Lime Pie
Blackberry Reduction
WINE PAIRING (6. additional)
Executive Chef Antonio Prontelli
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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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