A.R. Valentien Lunch

May, 2012

First Course

Bibb Lettuce, Citrus and Avocado Salad, Citrus Vinaigrette

Spring Vegetable Minestra with Parmesan and Extra Virgin Olive Oil

Butter Poached Lobster, Celery and Celery Root Salad, Tarragon Creme Fraiche and Melba Toast

Charcuterie Plate; Duck and Pistachio Terrine, Potted Shortribs, Chicken Liver Pâté

Home Made Pickled Vegetables and Mustards

Roasted Organic Asparagus, Sunny Side Up Egg and Shaved Parmesan

Prince Edward Island Mussels with Shallots and Butter Lettuce

Seared Rare Albacore Tuna, Meiwa Kumquats, Marcona Almonds, Blood Orange and Belgian Endive, Preserved Lemon Vinaigrette

Roasted Beets, Frisee, Crispy Shallots, Goat Cheese Ravioli and Pine Nuts with Balsamic Vinaigrette

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Local Lunch $27.00

Prosciutto with Parmesan Doughnuts and Meyer Lemon Date Marmalade

Roasted Robalo, Artichoke, Spring Onion, Sultana, Caper and Picholine Olive Salad

Citrus Almond Tart with Meyer Lemon Sorbet and Caramel

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Second Course

Chicken “Under a Brick” Cavolo Nero, Sliced Garlic and Chile Flakes

Porchetta, Romesco and Arugula Panino, Griffin Farms Mesclun and Balsamic Vinaigrette

Smoked Ruby Trout, Celery Horseradish Quiche, Bacon Marmalade, Frisee Green Apple Salad

Roasted Hanger Steak, Wilted Spinach, Walnuts and Crispy Eggplant with Montpelier Butter

Organic Penne, Zucchini, Basil and Home Made Ricotta

Roman Style Duck Breast, Jeweled Farro and Pickled Carrot

Roasted Swordfish with Roasted Cauliflower, Gribiche

Roasted Local Halibut with English Peas, Pea Tendrils and Herbs

Third Course

Coconut Passion Fruit Cake, Coconut Sorbet and Passion Fruit Caramel

Chilled Lemon Souffle, Raspberry Sauce and Lemon Shortbread

Black Magic Cake, Chocolate Sorbet and Warm Mint Chocolate Filled Beignet

“Tea and Crumpets” Warm Crumpets, Organic Berries, Creme Fraiche, Berry Sorbet and Hibiscus Tea