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

April 2014


Roasted Asparagus, Sunny Side Up Egg and Shaved Parmesan

Stuffed White Shrimp with Roasted Artichoke, Saffron Pickled Tomatoes and Tomato Citrus Coulis

Citrus Trifle with Lemon Chiffon, Orange Sorbet, Kaffir Lime Cream and Citrus Segments


Bloomsdale Spinach, Roasted Garlic, Apple and Lamb Bacon Salad with Poached Egg

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

Ira’s House-Made Short Rib Pastrami, Red Quinoa Salad, House Made Pickles and Mustard

Pizzetta with House Made Mint Ricotta, Preserved Lemon, Sweet 100 Tomatoes and Curried Lamb Pancetta

Zucchini, Green Garlic and Spring Onion Soup with Olive Oil and Parmesan

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

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

Bibb Lettuce, Blood Orange, Cara Cara Orange, Pink Grapefruit and Tangerine Salad with Big Rock Blue


Chicken “Under a Brick” Braised Cavolo Nero, Shaved Garlic and Chili Flakes

Panino of Roasted Chicken, Bacon, Apple and Roquefort
Mesclun Salad with Balsamic Vinaigrette

Smoked Brook Trout, Pickled Beets, Avocado, Shaved Radish, Ruby Grapefruit and Horseradish

“Rueben Plate”
Warm Corned Veal, Home Made Sauerkraut, Spaetzle and 1000 Island Dressing

Organic Spaghetti with Lemon, Parmesan, Basil and Pine Nuts

Roman Style Duck Breast, Star Anise Braised Fennel, Pistachio and Preserved Orange Peel

Seared Scallops with Roasted Mushrooms and Thyme

Roasted Swordfish and Cracked Coriander, Braised Celery Heart and Red Walnuts


Strawberry Clafouti Tart, Strawberry Crème Fraiche Sorbet, Basil Sauce

Tropical Semifreddo, Sesame Seed Macadamia Nut Cake, Fruit Salad and Banana Sauce

Meyer Lemon White Chocolate Cake, Meyer Lemon Sorbet

Milk Chocolate Panna Cotta, Chocolate Ice Cream and Chocolate Cremeux

A.R. Valentien