Citrus Grille Lunch
Beginnings
Soup of the Day |
|
Galantine of Duck, Green Peppercorns and Pistachios, Nectarine Chutney |
8 |
Carpaccio of Beets, Poached Pears and Greens, Warm Cambozola Cheese |
7 |
Char-Grilled Vegetable Roll with,
Goat Cheese Pinenut Serrano Chili Pesto |
7 |
Endive and Apple Salad, Honey Roasted Walnuts and Roquefort Cheese |
8 |
Spinach and Bibb Lettuce, Warm Passion Fruit French Toast, Citrus Fruits and Avocado |
8 |
Main Courses
Steamed Beef Dumplings, Braised Shortribs, Lemon Grass, Ginger and Coconut Broth
|
15 |
Breast of Chicken Baked in a Pecan Crust Dried Fruits and Orzo
|
15 |
Chicken Rollatini Stuffed with Prosciutto, Spinach, Manchego and Sage, Marsala Wine
|
16 |
Lemon Parmesan Crusted Loin of Veal and Broccoli Rabe
|
16 |
Poached Fillet of Salmon with Confit Fennel, Blood Orange Vinaigrette
|
16 |
Pasta of the Day with Sea Scallops and Shrimp, Roasted Tomato Broth, Pesto and Cream
|
16 |
Cassoulet of Lamb and Duck, Garlic Herb Crust
|
16 |
Espresso and Cocoa Powder Dusted Hanger Steak, Caramelized Onions and Peppers, Cabernet Shallot Sauce
|
17 |
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