A.R. Valentien Lunch
May 2013
LOCAL LUNCH $27.00
Pizzetta with Speck, Roasted Peppers, Fontina and Oregano
Roasted White Seabass Caponata
Steamed Persimmons Pudding, Brandy Crème and Marzipan
FIRST COURSE
Citrus Salad, Pomegranate, Avocado,
Coleman Lettuces, and Citrus Vinaigrette
Little Gems, Cured Salmon and Small Crouton
Cucumber, Fennel and Caper Vinaigrette
Charcuterie Plate;
Duck and Pistachio Terrine,
House Made Pickled Vegetables and Mustards
Duck Meat Balls, Butternut Squash, Red Pepper
Cabbage Salad; Mole Sauce
Parsnip Apple Puree Soup with Truffled Gruyere Crostini
Maine Lobster and Tahitian Squash Risotto
Pickled Squash and Sage
Seared Rare Albacore “Tonnato” French Cut Green Bean, Nicoise Olive and Marcona Almond Salad
Moroccan Spiced Chicken Thigh, Farro Verde,
Wilted Frilly Mustard Greens and Yogurt Sauce
Oak Roasted Pork Loin and Fontina Panino with Romesco;
Mesclun Salad with Balsamic Vinaigrette
Smoked Ruby Trout, Pickled Beets, Avocado,
Radish and Ruby Grapefruit
Braised Veal Cheeks, Escarole,
Potato and Caper Purée with Parmesan
Linguini with Crispy Pancetta,
Caramelized Cauliflower, Cipollini Onions and Pesto
Roman Style Duck Breast,
Roasted Carrots, Parsnips and Grapes
Roasted Swordfish,
Toasted Coriander and Creamed Spinach
Braised Yellowtail Flounder with English Peas,
Pearl Onions, Lettuce, Mint and Pea Tendrils
THIRD COURSE
Almond Dacquiose with Lemon
Buttercream, Pomegranate Molasses Ice Cream
Coconut Lime Cake,
Coconut Sorbet, and Blueberry Compote
Shoofly Pie, Citrus Salad, Toasted Walnuts and Grand Marnier Sabayon
Chocolate Cheesecake,
Caramel Chocolate Sauce and 70% Chocolate Curls