A.R. Valentien | Lunch
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A.R. Valentien Lunch Menu

November 2014


Sunny Side Up Pullet Egg Veracruz, Grilled Scallion and Shaved Radish

Crispy Skin Huachinango, Aquachile, Avocado and Cilantro

Apple Vol au Vent, Caramel Roasted Apples, Chiboust, Green Apple Sorbet


Charcuterie Plate: Duck and Pistachio Terrine, Potted Short Ribs, Chicken Liver Pâté
House Made Pickled Vegetables and Mustards

Pizzetta with Cremini Mushroom, Fontina, Goat Cheese, Parsley and Lemon Salad

Parsnip Soup with Fine Herbs, Olive Oil and Crispy Leeks

Melted Eggplant, La Quercia Prosciutto, Cannellini Bean Purée, Hazelnuts and Boiled Lemon

Butter Poached Maine Lobster with Celery Root, Fennel and Celery Heart Salad, Tarragon Crème Fraîche

“Crab Louis” Crab Salad Stuffed Avocado, Louis Dressing, Sweet 100 Tomatoes and Soft Boiled Pullet Egg

Whole Leaf Caesar Salad with Warm Croutons

Endive, Frisée and Pear Salad with Candied Pecans, Gorgonzola Dolce Crostini and Pear Vinaigrette


Chicken “Under a Brick,” Ribollita

Oak Roasted Pork Loin Banh Mi, Home Made Sriracha Mizuna Salad with Miso Dressing

Grilled Hanger Steak, Rocket Arugula, Marinated Heirloom Tomatoes and Balsamic Vinegar

Organic Spaghetti with Lemon, Parmesan, Basil and Pine Nuts

Roman Style Duck Breast, Vardaman Sweet Potato Purée, Swiss Chard, Spiced Walnuts

Seared Albacore with Green Beans, Nicoise Olives, Cherry Tomatoes and White Anchovy Vinaigrette

Roasted Coriander Swordfish, Braised Celery Heart and Red Walnuts

Smoked Ruby Brook Trout
Braeburn Apple, Sunflower and Corn Shoot Salad, Horseradish Crème Fraîche


Apple Tarte Tatin, Green Apple Sorbet, Caramel Mousse, Roasted Crab Apple

Chilled Pomegranate Soup, Buttermilk Sorbet, Ver Jus Poached Pear

Passion Fruit Cake, White Chocolate Mousse, Tropical Gelée
Sesame and Black Pepper Tuile

Chocolate & Hazelnut Trifle, Chocolate Custard, Hazelnut Dacquoise, Caramélia Cremeux
Salted Caramel Ice Cream

Quince Steamed Pudding with Poached Cranberries, Pecan Florentine, Vanilla Ice Cream

A.R. Valentien