lunch menu $28

Two- Course Prix fixe. One appetizer, One Entrée

appetizers
Octopus Salad with mizuna, avocado and radishes
Green Salad with shaved young vegetables and almonds
Artichoke Salad with arugula, bacon lardons, manchego and pine nuts
Sweet Corn velouté with nova scotia lobster and bacon
Slow Poached Organic Egg with asparagus, hollandaise and parmigiano reggiano
Four Story Hill Tête de Cochon with pickled baby vegetables
Lamb Ravioli with eggplant, mint and pecorino romano
Spaghetti Alla Chitarra with cherry tomatoes and basil
main course
Roasted Salmon with mint, garden peas and yogurt
Poached Red Snapper with fennel, shellfish and sauce bouillabaisse
Seared Atlantic Skate with meyer lemon, capers and parsley
Tagliatelle with veal ragout, rosemary and parmigiano reggiano
Nova Scotia Lobster Roll with mixed greens				supp 10
Lamb Sausage with arugula, tomato confit and potato mousseline
Organic Chicken "basquaise" with chorizo, basil and taggiasca olives
Suckling Pig with broccoli rabe and pickled mustard seeds
Sauté of Black Angus Beef with peas, carrots and sauce bordelaise
gourmand lunch menu $68
Wine Pairings $45
Hawaiian Blue Prawn roulade with avocado, lime and yogurt
Foie Gras mille-feuille with green market plums, umeboshi and bitter almonds
Atlantic Turbot sous-vide with sweet corn, summer radishes and purslane
Elysian Field Farm Lamb herb roasted with sheep’s milk tart, sweet onions and bacon
Jivara Chocolate moelleux with vanilla, olive oil and cocoa citrus sorbet

dinner $88

Three-course Prix Fixe (two savory, One sweet)

appetizers
Heirloom Tomatoes salad with jamón ibérico, melons and fino verde basil
Hawaiian Prawns roulade with avocado, lime and yogurt
Atlantic Fluke carpaccio with meyer lemon oil, sea urchin cream and piment d’espelette
Knoll Krest Farm Egg slow poached with green asparagus and parmigiano reggiano
Foie Gras mille-feuille with green market plums, umeboshi and bitter almonds				supp 20
Lynnhaven Farms Ricotta di Capra gnocchi with violet artichokes, taggiasca olives and bacon
fish and crustaceans
Atlantic Halibut seared with meyer lemon, capers and parsley
Loup de Mer seared with celeriac fondant, tomato confit and star anise
Nova Scotia Lobster poached with lemon verbena and the flavors of ratatouille				supp 20
meat and poultry
Four Story Hill Farm Suckling Pig roasted with garden peas à la française
Black Angus Beef grilled tenderloin with asparagus, vin jaune and oregon morels
Colorado Lamb herb roasted with eggplant, crispy panisse, cumin and sheep’s milk yogurt
Milk Fed Veal glazed with ris de veau, morel panna cotta and fava beans
Grimaud Farms Guinea Fowl roasted with lemon, rosemary and summer truffles (for two)
Muscovy Duck glazed with honey, lavender, rhubarb and spices (for two)
early summer 2009 tasting $125
Wine Pairings $95
Hors D’oeuvres
Greenmarket Heirloom Tomatoes composition with terre bormane olive oil and fino verde basil
Organic Rabbit rillette with cherries, pickled onions and grilled pistachio bread
Nova Scotia Lobster poached with lemon verbena and the flavors of ratatouille
Elysian Field Farm Lamb herb roasted with sheep’s milk tart, garden peas and bacon
Jivara Chocolate moelleux with vanilla, olive oil and cocoa citrus sorbet
Mignardises
tasting menus
Four Story Hill Suckling Pig five-course seasonal tasting				125
Wine Pairings				95
Gourmand Menu "eleven" - chef daniel humm’s selection of eleven courses				175
Wine Pairings				125

dessert

lunch dessert
Selection of House Made Tarts
Rhubarb & Brown Sugar Crumble
Lemon Meringue
Raspberry Linzer Tart
Chocolate Passion Fruit
Chocolate Caramel
&Quot;cookie plate" a selection of macarons				12
Fromages Naturels a selection of artisanal cheeses				15
dinner dessert - fruit
Summer Melons honey dew, cantaloupe, watermelon and citrus tapioca
Cherry "crumble" variations of bing and sour cherries with toasted almonds
Tahitian Vanilla soufflé vermont quark and passion fruit sauce
Sorbet & Ice Cream cherry, strawberry, chocolate, passion fruit vanilla, popcorn, espresso, toasted almond
dinner dessert - chocolate
Jivara Chocolate moelleux with vanilla, olive oil and cocoa citrus sorbet
Mint Chocolate Chip ice cream sandwich with araguani chocolate
Chocolate Peanut Butter Palette caramel popcorn and popcorn ice cream
Eleven Madison’s Symphony no. 2 chocolate tart with caramel and maldon sea salt