A.R. VALENTIEN LUNCH

August, 2010

FIRST COURSE

 Coleman Lettuce, Bacon and Soft Boiled Egg with Garlic Verjus Vinaigrette

French Onion Soup Gratinée

Seared Albacore Tuna with Saffron pickled Tomato and fennel Salad

 Frisée Salad with Roasted Beets, Crispy Shallots, Goat Cheese Mezzaluna and Pine Nuts

Charcuterie Plate; Duck and Pistachio Terrine, Potted Shortribs, Chicken Liver Pâté   Home Made Pickled Vegetables and Mustards

Pizzetta with Anzio Artichoke, Fontina and Speck

Warm Peppered Black Mission Figs, La Quercia Prosciutto and Balsamic Vinegar

Heirloom Cherry Tomatoes, Feta Cheese, Fried Capers and Parsley, Fresh Chick Peas and Torpedo Onion

 Local Lunch $27.00

Ricotta, Olive and Orange Stuffed Oro de Toro Pepper

Guerrero Negro Scallops, Caponata

Warm Sea Canyon Peaches with Vanilla, Almond, Amaretto and Praline Ice Cream

 Second Course

Chicken “Under a Brick” Creamed Corn and Celery

 Croque Madame with Fried Green Tomato and Salsa Verde 

Roasted Red Pepper and Basil Quiche; La Milpa Organica Mesclun Salad

Swordfish with Lavender beans, Caramelized Confit Fennel and Pancetta Lardons

Grilled Hanger Steak, Arugula, Tomato and Balsamic Vinegar

Organic Penne, Zucchini, Basil and Home Made Ricotta

Duck Breast Saltimbocca alla Romana, Braised Cavolo Nero and Roasted Temecula Honey Onion

Crispy Skin Wild King Salmon with Peperonata, Eggplant and Red Okra

Third Course

Neapolitan Ice Cream Sandwiches with Banana Anglaise

Hungarian Shortbread with Fig Jam, Honey Ice Cream and Fresh Fig

Baked Vanilla Custard, Stone Fruit and Peach Sorbet

Chocolate Walnut Tart, Valrhona Chocolate Ice Cream, Candied Walnuts