MOTHER’S DAY 2018

 

Mother’s Day Dinner

I

Asparagus Soup Extra Virgin Olive Oil, Micro Greens

II

BRUSCHETTA  Ramps Puree, Nettles, Fava Beans, Shimeji Mushrooms, Prosciutto

or

SPRING SALAD  Quinoa, Fava Beans, Chèvre, Rhubarb Vinaigrette

or

SCALLOPS  Fiddleheads, Horseradish Foam, Kumquat Puree, Strawberries

III

Spring Risotto Mushrooms, Ramp Puree, Greens

or

Seared Alaskan Halibut  Pozole Verde, Hominy, Cilantro, Radishes

or

Baby Lamb Chops  Ramps, Carrots, Fava Beans, Cous Cous, Harissa Jus

IV

Rhubarb Tart  Roasted Strawberry Tarragon Ice Cream

or

Mango Upside Down Cake  Salt Caramel Ice Cream, Roasted Pineapple

or

House Made Ice Cream  Biscotti / House Made Sorbet  Tea Cookie

or

Brillat Savarin  Olive Oil Crisp, Honey Comb, Strawberries

 

fifty dollars / optional wine pairing  + 35

 

Francisco Ruiz, Chef