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

Roasted White Sea Bass , Sweet Corn, Honey Onion, Chanterelle and Thyme Succotash

Mason Jar Torte of Pear, Caramel and Spice Cake with Pear Sorbet and Red Walnut Tuile


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

Pizzetta with Artichoke, Fontina and Marcona Almond
Parsley and Boiled Lemon Salad

Sweet Corn Soup, Chorizo Sarta and Chives

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

Heirloom Tomato, Burrata and Herb Salad, Sherry Vinaigrette

Little Gem “Wedge”
Crispy Slab Bacon, Point Reyes Blue, Candied Pecans, Radish and Lemon Balsamic Herb Vinaigrette


Chicken “Under a Brick,” Shaved Fennel, Watercress, Walnut and Caramelized Fig Salad

Roasted Pork Loin, Arugula and Romesco Panino
Mesclun Salad

Grilled Hanger Steak, Arugula, Heirloom Tomatoes and Balsamic Vinegar

Organic Spaghetti, Oregano and Marinated Tomatoes

Roasted Roman Style Duck Breast, Jewelled Farro and Roasted Carrots

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

Roasted Swordfish, Tabouleh, Cumin Scented Yogurt and Avocado

Warm Parmesan Bombaloni with Proscuitto, P. Balestreri Salumi, Fràmani Salume Toscano and Speck
“Pepato” Sheeps Milk Cheese, Dried Fruit Mostarda


Crème Fraîche Panna Cotta, Roasted Figs
Candied Almonds and Merlot Reduction

Profiteroles with Three Ice Creams and Fudge Sauce
Chocolate, Mint Chocolate and Milk Chocolate Malt

“Fried” Apple Pie, Fiscalini Cheddar, Vanilla Ice Cream
Bourbon Caramel

Mason Jar Torte of Pear, Caramel and Spice Cake
Pear Sorbet and Red Walnut Tuile

Blueberry Coconut Cake
Blueberry Compote and Coconut Sorbet

A.R. Valentien