Restaurant Week Menu

Summer 2008

First Course

Spinach-Vidalia Onion Veloute
Golden Raisin Mousse, Toasted Pine Nuts

Belle Farms Chicken Liver Parfait
Country Bread, Seasonal Pickles

Grilled Marinated Squid
Capers, Sweet Lemon Rind Puree

Frisee Lettuce
Fried Poached Egg, Shallot Confit

Main Course

Grilled Swordfish
Eggplant Agro-Dolce, Bok Choy

Braised Beef Brisket
Smoked Celery Puree, Fingerling Potato

Roasted Organic Chicken
Summer Squash Ragout, Natural Jus

Sweet Corn Risotto
Wild Mushrooms, Pea Shoots

Grilled Flat Iron Steak
Potato Puree, Olive Oil Emulsion, Pickled Mushroom Condiment
(Add $10)

Desserts

Artisan Cheese
Walnut bread

Chocolate-Toasted Coconut Tart
Brown Butter-Almond Crust

Vanilla Crème Brulee

Summer Fruit and Berry Crisp
Oatmeal Streuzel, Tahitian Vanilla Ice Cream

Executive Chef: Logan Cox