Menu: May 9th 2010



Spring Vegetable Stuffed Butter Cracker w
Fava Bean Hummus & Poached Quail Egg

Semolina Linguini w
Radish Leaf Pesto, Roasted Asparagus
& Ricotta Salata

Sauteed Salmon w Fingerling Potatoes,
Pickled White Asparagus and
Hibiscus Bay Leaf Sauce

Palate Cleanser

Chicken Liver Ravioli w
Braised Artichokes, Preserved Lemon Coulis
& Spring Onion Salad

Grilled Flank Steak w
Skillet Polenta, Caramelized Onion Puree,
Sweet Peas and Daikon Cress

Cannelloni Beans w
Spring Herbs, White Balsamic, Roasted Shallot
Vinaigrette and Dehydrated Beets

Strawberry Shiso Sorbet w
Puff Pastry, Shiso Cream & Rhubarb Sauce

Coffee & Doughnuts


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