Graduation Weekend
June 11, 12, 13, 2010
$45 per person *
MENU
STARTERS
served family style
ARTICHOKE AND CHEESE TARTLETS
CRISPY GINGER PRAWN LOLLIPOPS
PEA SHOOT SALAD, VIETNAMESE DIPPING SAUCE
BRUSCHETTA
WITH GOAT CHEESE AND A TOMATO-HERB RELISH
FIRST COURSE
select from
TOSSED BABY GREENS WITH ROASTED BEETS
SCALLIONS, FRIED GOAT CHEESE, TOASTED WALNUTS, DIJON VINAIGRETTE
CAESAR SALAD
HEARTS OF ROMAINE, CAESAR DRESSING, FRESH SHAVED PARMESAN
& GARLIC-HERB CROUTONS
SOUP OF THE DAY
ENTREE
select from
ARTICHOKE AND THREE CHEESE RAVIOLI, LEMON GARLIC CREAM SAUCE
ARTICHOKE HEARTS, TOMATOES, CARAMELIZED ONIONS AND PARMESAN CHEESE
GRILLED NIMAN RANCH, NEW YORK STEAK, ROSEMARY BALSAMIC BUTTER
CREAMY SPRING LEEKS AND BABY BUTTER BEANS
PORK SCHNITZEL, STONEGROUND MUSTARD MASHED POTATOES, HOUSE APPLE SAUCE
BREADED PORK CUTLETS, PAN FRIED WITH WATERCRESS SALAD
SPRING PEA RISOTTO
SAUTEED LEEKS, ASPARAGUS, WILD MUSHROOMS, GREEN PEA PUREE, PARMESAN
FRESH PASTA SHELLS WITH ROCK SHRIMP AND PANCETTA
OYSTER MUSHROOMS, PEAS, TOMATOES, WHITE WINE CREAM SAUCE
CHICKEN POT PIE WITH SPRING VEGETABLES
PUFF PASTRY CRUST, FRISEE SALAD
GRILLED SALMON FILET, YOGURT MINT SAUCE, CUCUMBER ONION RELISH
ROASTED FINGERLING POTATOES, STEAMED GREEN BEANS
DESSERT
select from
STRAWBERRY BREAD PUDDING
SERVED WARM WITH VANILLA BEAN CREME ANGLAISE AND WHIPPED CREAM
APPLE TARTE TATIN
SERVED WARM WITH VANILLA BEAN GELATO
PROFITEROLES WITH PISTACHIO GELATO
TOPPED WITH DARK CHOCOLATE SAUCE
TIRAMISU
WITH CHOCOLATE ESPRESSO SAUCE
DUET OF SEASONAL SORBETS
WITH A HOMEMADE GINGERSNAP COOKIE
*
sales tax and 18%
gratuity added to all checks