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L u n c h
appetizer
Today’s Soup
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 (8. additioinal)
entrée
Pennette Caprese
Fresh Tomato Sauce, Mozzarella, Basil
Chianti, Caposaldo, Italy
Slow Roasted Salmon
White Bean Purée, Taggiasca Olives
Chardonnay, Jacobs Creek, Australia
Roasted Pork Panino
White Cheddar and Apple Butter
Pinot Noir, Buena Vista, Carneros
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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