Spring menu

  • Salad of mache with shaved celeriac and oven baked golden beets, tossed with winter olive oil and aged sherry vinager
  • Alaskan Black cod in a saffron infused tomato- garlic stock
  • Fava bean risotto garnished with shaved primadonna cheese and crisp butternut squash slice
  • Hazelnut cake served with seasonal berries macerated in grappa and brown sugar

Spring menu

  • Handmade gnocchi lighlty tossed in walnut sauce topped with cardoons crusted in breadcrumbs and reggiano parmesan
  • Chiogga beet salad with mizuna greens tossed with slow roasted tomato vinaigrette
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©2001 Runaway Kitchen. Photo "--Blood Oranges--" by Arlene Feld