Raspberry Chicken Salad
with mixed greens and grilled asparagus
Roasted Leg of Lamb with Swiss chard, Merguez sausage, Lyonnaise potatoes and lamb-rosemary reduction,
topped with Hombolt Fog cheese
Organic Field Greens with Granny Smith Apples, sun-dried cranberries and walnut vinaigrette
King Salmon with French lentils
Seared Diver Scallops with fava and white bean ragout
Slow-braised Short Ribs
with creamy Parmesan polenta and grilled asparagus
Chilled soups ~ Cucumber & Dill,
Tomato Basil and Texas Three Melon Gazpacho
Mediterranean Mussels with tomato, red curry
and lemongrass-coconut milk broth
Charcuterie Plate ~ pate de maison, saucisson de Lyon and proscuitto with traditional garniture
Steak Frites ~ prime rib sirloin, mushrooms,
watercress and frites with ailoi
Baby Heirloom Tomato Salad with barrata mozzarella, sherry vinaigrette and baby arugula
Apple Bread Pudding ~ granny smith apples,
cinnamon ice cream and caramel sauce
Warm Bittersweet Chocolate Torte
with mixed berries and mango sorbet
Bistro Benedict ~ poached eggs over sliced avocado,
prosciutto, tomato pesto, toasted English muffin
and Hollandaise
Eggs Florentine ~ two poached eggs over smoked salmon
and creamed spinach on toasted English muffin
with Hollandaise
Hibiscus Mojito ~ Bacardi Silver Rum, housemade
hibiscus flower tea, and fresh lime juice and mint
White Angria ~ La Fuente Sauvignon Blanc,
Borges White Port and Captain Morgan’s Spiced Rum
with peach, orange and lemon
Lemon-Ginger Sidecar ~ Hennessey VS, Cointreau
and lemon-ginger marmalade with lemon sugar rim
