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| DINNER MENU | |
| First Plate | |
| Pavé of Roast Eggplant, Red Peppers, Guinea Hen and Nicoise Olive | 7.50 |
| Sweet Clam and Roast Red Pepper Risotto | 8.50 |
| Wild Fennel Cake with a Bacallá and Potato Puree, Basil Pesto | 8.50 |
| Seared Marinated Swordfish with Spring Vegetables "a la Grecque" | 9.00 |
| Duck Foie Gras Terrine with Cornbread, Mirabelle Plum and Sage Gastrique | 15.00 |
| Soups and Salads | |
| Tomato Consomme Perfumed with Wild Fennel Oil | 6.00 |
| Cream of Pheasant Soup with Garden Lovage | 7.50 |
| Fan Tan Farms Garden Lettuces, Lemon and Olive Oil Dressing , Garlic Chapons | 6.00 |
| Hearts of Romaine Salad, Anchovy Vinaigrette | 6.50 |
| Marinated Sea Stars Goat Cheese "Crottin", Roasted Beet and Dandelion Salad | 8.00 |
| Second Plate | |
| Poached Salmon, Garden Herb "Egg Farm" Butter, Assorted Peas and Beans | 19.00 |
| "Civet" of Sea Bass with Braised Baby Onions and New Potatoes | 19.00 |
| Breast of Duck Lacquered with Spiced Honey, Raspberry and Verbena Sauce | 21.00 |
| Slow Braised Lamb Shank with Braised Carrots and Green Lentils | 21.00 |
| Filet of Beef with First Baby Blue Lake Beans, Potato Puree | 22.00 |
| David Kinch | |
| Executive Chef |
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Main Menu | Recipe Search | Newsgroups | Rumbles & Murmurs | Culinary Careers QuickMeals | Secret Ingredients | Help Wanteds | Archives | Feedback |
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