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EASTER APPETIZER L A K E M E A D O W S D E V I L E D E G G S / Dijon / Chives / Ikura / 13 M AT Z O B A L L S O U P / Chicken Consommé / Parsnips / Heirloom Carrots / Dill / 14 L O C A L B O S T O N B I B B / Lolla Rossa Salad / English Pea Crema / Fava Beans / Young Chickpeas / Speck / 17

MAIN B R A I S E D L A M B S H A N K / Pomegranate Seeds / Grilled Swiss Chard / Harissa Tahini / 47 S L O W R O A S T E D H A L I B U T / Confit White Asparagus / Chervil / Sauce Vierge / 49 1 6 O Z P R I M E 3 5 D AY D R Y A G E D D E L M O N I C O / Caramelized Cippolini Onions / Poblano Romesco Sauce / 64

SIDES G R I L L E D B A B Y A R T I C H O K E / Tarragon / Sauce Gribiche / 13 C O N F I T G A R L I C P O M M E S P U R E E / Crème Fraiche / Chives / Chicken Jus / 12

DESSERT R H U B A R B C U S TA R D P I E / Oats / Honey-Almond Gelato / 13 R I C O T TA WA L N U T C A K E / Oporto Gelee / Spiced Honye Sauce / Walnut Tuile / 13

PRIX FIXE MENU T H R E E C O U R S E S / Select one appetizer, main course, side dish, and dessert / 85 No substitutions please, supplemental charges may apply.

CHIEF CULINARY PARTNER, LAURENT TOURONDEL EXECUTIVE CHEF, DANIEL GANEM CHEF DE CUISINE, JOSE CASTILLO

A 20% service charge will be added to all checks