Mother's Day Lunch Menu Mother's Day Children's Menu

Mother’s Day Dinner 2012

First Course

Beef Raviolis and Marchand de Vin
raviolis filled with a savory mixture of braised beef tenderloin, herbs, shallots and fresh mozzarella, served in a red wine reduction sauce and finished with shaved Parmesan
Rock Shrimp Petit “Potpie”
rock shrimp, grimini mushrooms, spinach, garlic and herbs in a sherry cream sauce fill a small ramekin, sealed with savory pastry and baked to perfection
Burrata Cheese wrapped in Prosciutto
fresh burrata cheese wrapped in prosciutto,
served over a bed of wild baby arugula and drizzled with olive oil

Second Course

Spring Pea Soup
finished with a drizzled of Meyer lemon and thyme infused olive oil,
served with a herb-parmesan cheese crouton
Savory Mushroom Tart with Italian Parsley Salad
a medley of sautéed mushrooms, shallots, herbs and goat cheese top this savory tart, topped with an Italian parsley salad
Farmer’s Spring Salad with Fromage de Chèvre
baby spring lettuce mix of wild arugula, Belgian endive and lola rosa
tossed in a sherry vinaigrette with toasted hazelnuts
and topped with pickled spring vegetables and fromage de chèvre

Third Course

Slow Roasted Angus Prime Rib with Bordelaise Sauce
bone-out Angus Prime Rib slow roasted, served with potato gratin
and a medley of seasonal vegetables
Coq au Vin and Fettuccini
classic French… Jidori chicken thigh-leg marinated in red wine with herbs and onions, simmered slowly with bacon and mushrooms, served with house-made fettuccini
and a medley of seasonal vegetables
Salmon Roulade served over a bed of Israeli Couscous, Spring Peas and Mint
Scottish salmon rolled with a savory blend of garlic and fresh herbs, pan sautéed and finished with a citrus glaze, plated over a bed of Israeli couscous
with spring peas and fresh mint, served with seasonal vegetables

Fourth Course

Pavlova with Berry Potpourri
a meringue shell filled with Chantilly cream and topped with a medley of mixed berries
Hazelnut Paris-Brest
created in 1891 in commemoration of the famous Pairs-Brest bicycle race,
a pâte à choux pastry filled with a hazelnut praline cream
Dessert du Jour
46.

per guest
Seating is limited.
Please call the restaurant for reservations.