Contact us by phone for reservations and information at 505-984-9104
Summer 2010
First Course
Heirloom Tomato Salad
Variety of tomatoes, nasturtiums, migas, goat cheese sorbet 11
Risotto
Carnaroli rice, asparagus, crispy sweetbreads, preserved lemon 14
Sweet Corn Soup
Pork belly “croutons”, leek emulsion 10
Day Boat Scallops
Foie Gras Raviolo, Port Wine, warm celery root “mousse” 17
Organic Field Greens Salad
Baby greens tossed in Banyuls vinaigrette with cherries, Cana De Cabra cheese and almonds 9
Second Course
Porcolet Tasting
Crisp confit, braised shoulder wrapped in chard, seared loin, cipolinni onions, Sauce Robert 24
Sous Vide Sturgeon
Olive, caper crusted potato confit, artichoke piquillo pepper puree 27
Grass Fed Beef Sous Vide
Six ounce Ribeye, Sottocenere stuffed polenta, local mushrooms and asparagus ragout 31
Organic Chicken Breast Panzanella
Proscuitto, heirloom tomatoes, ciabatta croutons, pea sprouts, natural jus 20
“Farmer’s Market Tasting”
Ratatouille, asparagus gratin, corn and mushroom ragout 19
Dessert
“Marjolaine” Cake
Dacquoise, Hazelnut, bittersweet chocolate mousse, caramel sabayon sauce 11
Warm Strawberry Lime Souffle Tart
Strawberry sorbet, Telicherry pepper Anglaise 9
White Chocolate Globe
Mango mousse, white chocolate basil ice cream, warm coconut basil syrup 11
Chocolate in Three Textures
Passion fruit semi freddo, liquid sable 10
Chef Mark Connell
