A.R. VALENTIEN LUNCH

July, 2010

FIRST COURSE

 Coleman Lettuce, Avocado and Citrus Salad, Champagne Vinaigrette

White Gazpacho with Corn, Tomato and Grapes

 Butter Poached Lobster and Fennel, Meiwa Kumquat and Almond Salad

 Frisée Salad with Roasted Beets, Crispy Shallots, Goat Cheese Mezzaluna and Pine Nuts

Charcuterie Plate; Duck and Pistachio Terrine, Potted Shortribs, Chicken Liver Pâté   Home Made Pickled Vegetables and Mustards

“B.L.T.” Braised Pork Belly, Lettuce and Fried Green Tomato Salad with Ranch Dressing

Dungeness Crab Ravioli, Tomato, Citrus, Herb Coulis

Little Gem Lettuce, House Cured Salmon, Minced Onion, Capers, Egg and Mustard Vinaigrette

 Local Lunch $27.00

Pizzetta with Anzio Artichoke, Fontina and Prosciutto

Sea of Cortez Roasted Huachinango, Caponata

 Warm Fitzgerald Peaches with Vanilla, Almond, Amaretto and Vanilla Ice Cream

 Second Course

Chicken “Under a Brick” Braised Cavolo Nero, Shaved garlic and Chile Flakes

 Panino of Melted Eggplant, Prosciutto, Manchego and Tomato Jam

Bacon, Onion and Fiscalini Quiche; La Milpa Organica Mesclun Salad

Wild King Salmon, Wilted Watercress, Warm Radish and Red Wine

Grilled Hanger Steak, Arugula, Tomato and Balsamic Vinegar

Organic Penne, Zucchini, Basil and Home Made Ricotta

Oak Roasted Leg of Lamb, Cannellini Bean Purée, Warm Green Bean, Wax Bean and Olive Salad

Braised Halibut Cheeks and Roasted Oyster Mushrooms Gribiche

THIRD COURSE

Raspberry Parfait with Lemon Sugar Cookies

Meyer Lemon Crème Fraiche Panna Cotta, Blackberries and Candied Almond

Warm Cherry Almond Tart, Kirsch Ice Cream and Clove Anglaise

Chocolate Gianduja Torte, Warm Dates, Orange and Hazelnuts