Tuesday, July 7, 2009

Olive Oil Poached CodSalt Cod Potato Cake, Rainbow Chard
Fines Herbes Salad

Chicken and MortadellaBraised Chicken Thighs with In-House Made Mortadella
Dandelion Greens, Fingerling Potatoes
Poached Egg

Seared Loin of LambCatelli Colorado Lamb Loin
Gnocchi á la Niçoise sautéed with Thyme Lamb Sausage,
Niçoise Olives, Summer Squash, and Heirloom Tomatoes

Herbes de Provence Steamed Chicken Breast
Served Chilled with a Summer Vegetable Salad
Peruvian Purple Potato Salad
Champagne Vinaigrette and Mimolette Crisp

Fennel Pollen Dusted Pork Chop
Braised Fennel, Charred Red Onions Marinated in White Balsamic
Saffron Orzo, Blood Orange infused Olive Oil

Rosemary Grilled NY Strip Steak
Grilled Treviso Wrapped with Prosciutto
Creamy Polenta with Pecorino Romano
Black Truffle Balsamic Reduction

Pan Seared Scallops
Herbed Cauliflower Puree, Sautéed Salsify and Radish
Banyuls Reduction, Tahitian Vanilla Salt

Veal Piccata
Lightly Pan-Fried Veal Cutlet from Catelli
Spinach Sautéed with Garlic, Grapes, and Pine nuts
Squash Blossom Risotto

Taggiasca Olive Pork Shoulder Ragu
Handmade Pappardelle Pasta
Taggiasca Olive Sauce
Tuscano Olive Oil

Summer Vegetable Bouillabaisse
Artichokes, Leeks, Fennel, Onion, Garlic, Celery, Zucchini, Spinach
Simmered with Lemon, Orange, Tomato Water, Pernod, and White Wine
Crispy Fennel Tofu “Croutons”
Aioli on Croustade

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