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