A.R. Valentien Lunch

January, 2012

First Course

Belgian Endive, Persimmon, Pomegranate and Walnut Salad with Sherry Vinaigrette

French Onion Soup Gratinee

Marinated Artichokes, Almonds and Fennel Salad with Preserved Orange Vinaigrette

Charcuterie Plate; Duck and Pistachio Terrine, Potted Shortribs, Chicken Liver Pâté

Home Made Pickled Vegetables and Mustards

Mushroom and Sweet Garlic Risotto with Oyster Mushrooms and Delicata Squash Salad

Rincon de Ballenas Mussels with Shallots and Butter Lettuce

Roasted Forona Beets, Frisee, Crispy Shallots, Goat Cheese Ravioli and Pine Nuts with Balsamic Vinaigrette

Seared Rare Albacore Tuna with Dill Vinaigrette; Olive, New Crop Carrots and Olive Oil Poached Tomato Salad

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Local Lunch $27.00

Roasted Warren Pear with Prosciutto, Parmesan and Aged Balsamic Vinegar

Guerrero Negro Scallops with Roasted Romanesco, Gribiche

Apple Cinnamon Napolean with Caramel Apple Cider Ice Cream

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Second Course

Chicken “Under a Brick” Braised Cavolo Nero, Sliced Garlic and Chile Flakes

Smoked Trout “BLT”, Coleman Lettuces with Mustard Vinaigrette

Dungeness Crab, Lemon and Jalepenos Quiche; Griffin Farm Mesclun Salad

Grilled Hanger Steak, Green Farro, Torpedo Onion and Pickled Mushrooms

Linguini, Rapini, Shaved Garlic and Chiles

 Roasted Duck Breast with Turnips and Orange

Roasted Swordfish with Cracked Coriander and Tim’s Creamed Spinach

Roasted Local Halibut, French Cut Green Beans, Shallots and Nicoise Olives, Provencal Vinaigrette

Third Course

Lemon Creme and White Chocolate Cake with Vanilla Ice Cream

Tiramisu with Chocolate Dipped Hazelnut Biscotti

Dolce de Leche Bar with Chocolate Sorbet

Pumpkin Cheesecake with Candied Pumpkin and Spice Cake Crisps