Choice of
CLASSIC LOBSTER BISQUE sautéed tiger prawns and black truffle crème fraiche
HOUSE MADE GRANOLA AND GREEK YOGHURT served with a fresh fruit salad
HEART OF BABY ICEBERG LETTUCE house made blue cheese dressing
GRILLED SHRIMP ON ROSEMARY SKEWER pearl couscous, taboule style
HOUSE MARINATED SALMON GRAVLAX ON YUKON GOLD POTATO CAKE escarole lettuce with dill vinaigrette
MACARONI AND CHEESE, A’S STYLE comte cheese, emince of black truffles and white truffle oil
MAINE LOBSTER STRUDEL, EXTRA $4 with wild mushrooms in filo, cognac lobster sauce
EGGS BENEDICT WITH FRESH CRAB MEAT basil hollandaise and yukon hash brown
FRITATTA OF CHINO’S FARM “RATATOUILLE” medley of spring vegetables
MEDITERRANEAN STYLE PAELLA assorted shelfish, chicken, saffron arborio rice
ROASTED LEG OF CALIFORNIA LAMB garlic jus, flageolet beans and tomato confit
SAUTEED TROUT “MEUNIERE” spoon spinach, steamed yukon potatoes
DUO OF DUCK CONFIT AND CRISPY PORK BELLY rosemary roasted potatoes and red cabbage
SEARED RARE AHI TUNA sauce vierge and spring vegetables
GRILLED PRIME ANGUS BEEF TENDERLOIN, EXTRA $10 forest mushroom sauce and spaetzle
VEGETARIAN MAIN COURSE braised red cabbage in potato shell, artichoke bariguoule yukon gold potatoes napoleon
CHOCOLATE AND PEANUT BUTTER MOUSSE
WHITE CHOCOLATE CHAMBORD CRÈME BRULE
STRAWBERRY SHORTCAKE
March 2, 2010 Menu subject to change
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