Scribd Logo
Upload

Welcome to Scribd!

  • 23 views

    August Menu

    Uploaded by

    eatlocalmenus
    This document is a menu for an August 2008 dinner featuring various appetizers, salads, main courses and desserts. Appetizers include seared foie gras, rabbit en croute, chilled tomato soup with salmon, fried oysters, bison tartare and more. Salads include beet salad with goat cheese, blue cheese salad and summer vegetable salad. Main courses provide options of seared duck, roasted ostrich, paella, lamb, monkfish, veal and seafood. The menu also offers a vegetable entrée, a mizuna tasting menu and additional cheese course.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd

    August Menu

    Uploaded by

    eatlocalmenus
    23 views3 pages
    This document is a menu for an August 2008 dinner featuring various appetizers, salads, main courses and desserts. Appetizers include seared foie gras, rabbit en croute, chilled tomato soup with salmon, fried oysters, bison tartare and more. Salads include beet salad with goat cheese, blue cheese salad and summer vegetable salad. Main courses provide options of seared duck, roasted ostrich, paella, lamb, monkfish, veal and seafood. The menu also offers a vegetable entrée, a mizuna tasting menu and additional cheese course.

    Copyright

    © Attribution Non-Commercial (BY-NC)

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document is a menu for an August 2008 dinner featuring various appetizers, salads, main courses and desserts. Appetizers include seared foie gras, rabbit en croute, chilled tomato soup with salmon, fried oysters, bison tartare and more. Salads include beet salad with goat cheese, blue cheese salad and summer vegetable salad. Main courses provide options of seared duck, roasted ostrich, paella, lamb, monkfish, veal and seafood. The menu also offers a vegetable entrée, a mizuna tasting menu and additional cheese course.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    23 views3 pages

    August Menu

    Uploaded by

    eatlocalmenus
    This document is a menu for an August 2008 dinner featuring various appetizers, salads, main courses and desserts. Appetizers include seared foie gras, rabbit en croute, chilled tomato soup with salmon, fried oysters, bison tartare and more. Salads include beet salad with goat cheese, blue cheese salad and summer vegetable salad. Main courses provide options of seared duck, roasted ostrich, paella, lamb, monkfish, veal and seafood. The menu also offers a vegetable entrée, a mizuna tasting menu and additional cheese course.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    


    


    


    Dinner

    August
2008

    

    First
Courses

    

    Seared
Hudson
Valley
Foie
Gras


    Morton
Farms
Apricot
Chutney,
Sweet
Onion
Pithivier
&
Honey
Gastrique

$17

    


    Rabbit
en
Croûte

    Oven
Roasted
Tomato,
Spring
Onion,
Braised
Rabbit,
Potatoes
Parisienne
$15

    


    Chilled
Rocky
Mountain
Ranch
Tomato
Soup

    Cured
Wild
Coho
Salmon
&
Rooftop
Herbed
Mascarpone
$12

    


    Cornmeal~Fried
Oysters

    
Goose
Point
Oysters,
Fried
Green
Tomato
$12

    


    Bison
Tartare

    Truffle
Aioli,
Truffled
Parmesan
Frites
$15

    


    Chili
Barbeque
Hamachi

    
Fried
Shishito
Pepper,
Tempura
Onion,
Chili
Glaze
$14

    


    Crème
Fraiche
Agnolotti

    Fresh
Dungeness
Crab,
Olathe
Corn
Velouté
&
Verde
Farms
Fines
Herbs
$14

    


    Macaroni
&
Cheese

    Poached
Maine
Lobster,
Mascarpone
Enriched
Elbow
Pasta
$18

    

    Salads

    


    Roasted
“Oxford
Gardens”
Beet
Salad

    Warm
Laura
Chenel
Goat
Cheese,
House
Cured
Bresaola,
Toasted
Pine
Nuts
$11

    


    Lola
Rosa
Salad

    
Roaring
40’s
Blue,
Preserved
Figs,
Roasted
Cipollinis
$9

    


    Summer
Vegetable
Salad

    Seasonal
Local
Vegetables,
Buttermilk
Emulsion,
Ricotta
Salata
$10

    

    

    


    

    Dinner

    August
2008

    

    Main
Courses

    


    Seared
“Maple
Leaf
Farm”
Duck

    Anson
Mills
Polenta
Flan,
Crispy
Confit,
Grilled
Figs,
Foie
Gras
Jus
$32

    


    Roasted
Cervena
Ostrich
Loin

    
Cashel
Blue
Cheese
&
Hominy
Fondue,
Colorado
Corn
Fritter,
Bacon
Slaw
$29

    


    Roasted
Jumbo
Prawn
“Paella”

    
Valencia
Rice,
Calamari
Soffrito,
Spanish
Chorizo
$29

    


    Rack
of
Colorado
Lamb


    Rosemary~
Goat
Cheese
Potato,
Summer
Squash
Byaldi,
Morel
Mushroom
Daube
$43

    


    
Pancetta‐Wrapped
Monkfish

    House‐Cured
Pancetta,
Petite
Nicoise
Salad
&
Sauce
Gribiche
$30

    


    Oven
Roasted
Veal
Tender

    Risotto
Tortellini,
Porcini
Mushroom,
Grilled
Asparagus
$41

    


    Alaskan
Halibut

    Crab‐Stuffed
Squash
Blossom,
Sauce
Choron,
Heirloom
Tomato
$31

    


    Pan‐Seared
Striped
Bass

    Herbed
Confit
Potato,
Spring
Onion
Velouté,
Fresh
Summer
Truffles
$31

    


    Harris
Ranch
Beef
Tenderloin

    2
R’s
Farm
Potato
Salad,
Red
Wagon
Farms
Radish
&
Horseradish
Vinaigrette
$38

    

    Vegetable
Entrée


    Yukon
Potato
Gnocchi,
Colorado
Peas,
Morel
Mushrooms
$28

    

    Mizuna
Tasting
Menu
Available
$85

    Additional
Cheese
Course
$10

    Paired
With
Wine
$130

    ~

    Chefs
Frank
Bonanno
&
Tony
Clement


    You might also like

    pFad - Phonifier reborn

    Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.

    Note: This service is not intended for secure transactions such as banking, social media, email, or purchasing. Use at your own risk. We assume no liability whatsoever for broken pages.


    Alternative Proxies:

    Alternative Proxy

    pFad Proxy

    pFad v3 Proxy

    pFad v4 Proxy