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