Plated Dishes
September 24, 2018
Roasted Cauliflower Salad, Watercress, Almonds, Golden Raisins, Curry Vinaigrette and Pasta Salad
Fresh English Pea Soup, Ravioli of Pancetta and Ricotta, Lemon Oil
Crispy Duck with Napa Cabbage, Red Onion Compote, Shiitake Mushrooms, Sweet Soy
Pan Seared Cod, Spring Onion Purée, Fennel, Roasted Tomato, Herb Oil
Pan Roasted Sea Bass, Cous Cous, Roasted Bell Pepper, Warm Tomato and Garlic Dressing, Baby Zucchini, Tarragon
Oven Roasted Jidori Chicken, Corn and Broccoli Rabe Succotash, Sweet Baby Tomatoes, Basil Lemon Oil
Prime Flat Iron, Mashed Potatoes with Wild Arugula and Roasted Pine Nuts, Buttered Green Asparagus, Roasted Chanterelle Mushrooms
Tea Créme Brulée with Guanaja Chocolate
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