Mother's Day Dinner Menu Mother's Day Children's Menu

Mother’s Day Lunch 2012

First Course

choice of:

Spring Pea Soup
finished with a drizzled of Meyer lemon and thyme infused olive oil,
served with a herb-parmesan cheese crouton
Burrata Cheese wrapped in Prosciutto
fresh burrata cheese wrapped in prosciutto,
served over a bed of wild baby arugula and drizzled with olive oil
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

Second Course

choice of:

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 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

Third Course

Pavlova with Berry Potpourri
a meringue shell filled with a medley of berries and Chantilly cream
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
34.

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