2008 Spring Menu

"Understanding the seasons brings a sense of structure, rhythm and rightness to your shopping and cooking. In a world where the methods of food production are rapidly unravelling into madness, seasonality is sanity, offering the best and quickest solution to the never-ending question: what shall I cook today?", writes Hugh Fearnley-Whittingstall.

Warm Almond Crusted Brie
Grapes, strawberries, fig-balsamic glaze, walnut raisin crisps, lemon baby green




Seared Chilean Seabass
Soba noodles, pea shoots, snow peas, cucumbers, ponzu sauce, citrus-cashew butter


Seared Halibut
Corn-poblano fritters, tomato jus


Grilled Ancho-Honey Glazed Salmon
Stone ground creamy poblano grits


Seared HalibutChilled red potato salad with haricot verts, tomatoes and toasted mustard seed vinaigrette. Lemon arugula, Mediterranean olives


截至月日 Cashew Chicken
Snow peas, ginger-cashew sauce, steamed basmati rice, jicama-lime salad


Whole Sizzling Catfish
Peanut-ginger slaw, sweet citrus-soy dipping sauce, wasabi mayo


White Chocolate Banana Cream Pie
Fresh bananas, pastry cream, butter crust, caramel


Grapefruit Granite
Fresh fruit & champagne