April 15, 2006

Menu for Saturday April 15th, 2006




Salmon Tartare or Tomato Confit with Lemon Creme Fraiche





Tilapia Ceviche: Lime, Sesame, Chive Oil and Scallion Salad




Asian Pear and Cucumber Lime Salad with Basil Vinaigrette




Seared Scallop in Caper Jalapeno Tomato Consommme




Roasted Beets with Blue Cheese and Orange Reduction





Seared Tuna with Tamari Glaze and Wasabi Avocado





Browned Oyster Mushroom, Sauteed Spinach and Olive Oil




White and Green Asparagus Soup with Fried Leeks and Bacon Lardons





Goat Cheese Caramelized Onion Mushroom Tart with Balsamic Port Sauce and Arugula Salad





White Corn Crusted Hearts of Palm with Citrus-Kiwi Vinaigrette and Orange Supremes





Crispy Char with Pinapple Cilantro and Watermelon Ginger Consomme





Swiss Chard Duck Roulade with Parsnip Puree and Cherry Bordelaise Sauce





Caramelized Endive with Parsnip Puree and Orange Beurre Blanc





Shiraz Braised Beef Short Ribs with Risoleed Fingerling Potatoes and Glazed Vegetables





Butternut Squash Risotto with Toasted Almonds






Molten Chocolate Cake, Chocolate Mousse and Red Wine Chocolate Sauce





Chefs Jeff Ho, Zachary Mahone and Jonathan Gorman