Sunday, May 11th, 2008

 

MENU CARTE

Chef Karsten Hart

 

STRAWBERRY-PEACH FRAPPE

with Strawberry Crisps

****

SOUR CHERRY COFFEE CAKE

Sweet Ricotta and Bing Cherry filled Apricots,

Vanilla Bean-Kirsch Sauce

Chocolate Mint

****

BAKED ORGANIC EGG IN PHYLLO

Red Bell Peppers, Artichoke Heart,

Hollandaise Sauce

****

CINNAMON BRAISED BEEF SHORT RIB

Mustard-Rosemary Spätzle,

Aleppo Glazed Asparagus,

Cinnamon-Beef Jus

or

PAN SEARED HALIBUT FILLET

with Carrot-Ginger Powder,

Soba Noodles, Bok Choy and Water Chestnuts,

Carrot-Cilantro Sauce

or

FREE RANGE CHICKEN BREAST

filled with Tomato, Mozzarella and Basil,

Parmesan Risotto with Crispy Prosciutto,

Tomato-Basil Nage

****

LAVENDER SCENTED ALMOND MILK FLAN

with Grand Marnier soaked Berries
 and
MERLOT CHOCOLATE TORTE 

with Hibiscus Cream and Citrus-Rosewater Ice

 

All served with a glass of  Sparkling Wine,

Croissant, Brioche, Jams and Coffee

 

Fifty-eight dollars

***