A.R. Valentien | Lunch
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Roasted Asparagus, Sunny Side Up Pullet Egg and Shaved Parmesan

Roasted White Sea Bass with Wilted Bloomsdale Spinach, Shallots, Pine Nuts and Lemon

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 Bufala Mozzarella, Shaved Brussels Sprouts and Framani Smoked Pancetta

Parmesan, Leek and Bibb Lettuce Brodo with Warm “Barrel” Crouton

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

Bibb Lettuce with Citrus, Avocado and Champagne Vinaigrette

Endive, Frisée and Pear Salad with Candied Pecans, Humboldt Fog Crostini and Pear Vinaigrette


Chicken “Under a Brick”, Curried Crispy Chick Pea, Carrot and Organic Lettuce Salad

Roasted Sirloin, Caramelized Onion and Taleggio Panino
Mesclun Salad

Grilled Hanger Steak and Calçot Onion with Arugula and Romesco

Organic Spaghetti with Rapini, Chili Flakes, Lemon and Parmesan

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

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

Roasted Swordfish, Jeweled Farro Verde and Satsuma Tangerines

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


Meyer Lemon Chiffon Cake, Meyer Lemon Panna Cotta, Earl Grey Crumble, Basil Granita

Coconut Bavarois, Pineapple Ice Cream, Roasted Pineapple, Coconut Tuile

Grand Marnier Cheesecake, Orange Blossom Mousse, Citrus, Champagne Gelée

Chocolate Pot de Crème, Caramel Jam, Chocolate Sorbet and White Chocolate Feuilletine

Praline Mousseline and Gianduja Ganache Torte, Coffee Ice Cream, Coffee Macaron

A.R. Valentien