Dinner Served Friday and Saturday 6:00 pm - 9:30 pm
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COOL DOWN
Chilled Cucumber Sour-Cream Soupvs. Frozen Tomato Consomme' |
6.90 |
| Cappucino of Pea with Molecular Ravioli |
6.90 |
| Infused Scallop w/Ratatouille Parmesan: Spaghetti & Air Salmon: Smoked in Herbal-Tobacco Fume and Salmon Tartare |
18.50 |
| Chef's Variation of Duck and Foie Gras |
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| Smoked Duck-Breast with Mousse of Peas |
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| Roasted on Brioche and Apricot |
18.50 |
| Slightly Melted "Buratta" |
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| with Nectarine Cherry -Tomato Confit and Basil Oil |
15.50 |
| In Herbs Roasted Saddle of Lamb on Small Ratatouille paired with |
27.50 |
| Stewed Shoulder of Lamb in Vegetable Sauce |
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Filet of Tilapia
Poached in Basil Milk with Fresh Spinach and Whipped Potatoes |
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Filet of Hereford Beef
Roasted in Szechuan Peppercorn with Bacon Foam Semolina and Beans
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