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Summer menu
- Chevre marinated in hot pepper, fresh garlic and crushed fennel served on toasts with thinly sliced green tomato.
- Salad of oakleaf lettuce, lola rossa and butter lettuce topped with poached salmon, haricot verts, crisp shallots and boiled baby red potatoes in a lemon vinaigrette.
- Cardamon ice cream scoops with Anise cookie hats
Autumn menu
- Salad of belgian endive, salted celery and persimmon
- Roasted corvina with red onion mignonette served with a poblano chile flan with lima bean- hominy succotash
- Blood orange granita flecked with pomegranate seeds
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