Sunday, May 11th, 2008

 

MENU CARTE

Chefs Karsten Hart

 

AMUSE BOUCHE

Petit Ravioli

with Eggplant, Capers and Pecorino Romano,

Saffron Boquerones,

Roasted Red Pepper Sauce

 

DIVER SEA SCALLOP IN POTATO ROSTI

Broccoli Chowder

 

GRILLED TOMATO-DUCK CONSOMME

with Crispy Crepes

 

SLICED ANGUS BEEF TENDERLOIN

marinated in Shallots and Marjoram,

Rosewater glazed Radishes, King Oyster Mushrooms and Cauliflower Gnocchi,

Green Cardamom-Beef Jus

 

SALAD OF ORGANIC GREENS

Candy Cane and Golden Beets,

Sour Cream-Cucumber Vinaigrette

 

LAVENDER SCENTED ALMOND MILK FLAN

with Grand Marnier soaked berries
 and
         MERLOT CHOCOLATE TORTE  

with Hibiscus Cream and Citrus-Rosewater Ice

Ninety-five dollars

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