PHOTOGRAPH
PRIX FIXE MENU
The Menu is divided into several parts. There is a prix fixe menu which consists
of a first and main course plus dessert for $69.00 or the five course menu
listed as either the April Market Menu or the Spring Menu for $85.00
APRIL MARKET MENU
CHILLED SWEET PEA CHANTILLY AND MAINE CRAB MEAT
rosemary brioche and extra virgin olive oil
FLASH COOKED WILD STRIPED BASS
smoked salmon, asparagus and caviar nage
HERB ROASTED COD AND MORELS
foie gras and spinach emulsion
SAUTEED QUAIL WITH PARMESAN POLENTA
nicoise olive juice and baby arugula
CARAMELIZED LAMB LOIN OVER SLOW COOKED SHOULDER
porcini, roasted garlic and thyme
AUREOLE DESSERTS
$85.00
SPRING VEGETARIAN TASTING MENU
CHILLED SWEET PEA VELOUTE
rosemary brioche and extra virgin olive oil
SOFT TINY POTATO GNOCCHI AND WHITE ASPARAGUS
green asparagus emulsion
WARM SALAD OF BABY SPINACH AND MORELS
4 minute egg and crisp shallots
CRISP PARMESAN POLENTA AND EGGPLANT OLIVE RELISH
nicoise olive juice and baby arugula
SKILLET OF PORCINI, ARTICHOKES AND THYME
red wine reduction
AUREOLE DESSERTS
$85.00
WITH A SIGNED COPY OF GREAT AMERICAN FOOD $120
These Composed Menus Are For The Entire Table To Ensure Proper Service
No Substitutions Please
Thank You
First Course
ROASTED SHIITAKE MUSHROOM VELOUTE
fresh peanut sabayon
SALAD OF SEASONAL LETTUCES AND HERBS
citrus-dijon vinaigrette
"CARPACCIO" OF ROASTED BEETS AND BAKED AGED GOAT CHEESE
salad of endive, watercress and frisee, roasted walnut vinaigrette
WARM SMOKED SQUAB AND BABY ARTICHOKE SALAD
4 minute egg and roasted Argane oil
HERB GRILLED QUAIL AND FRENCH GREEN LENTILS
foie gras mousse, toasted brioche and shallot jus
SAUTEED FOIE GRAS AND TOASTED CORN CAKE
red onion marmalade, duck confit and chipolte glaze
($12.00 supp.)
SASHIMI OF YELLOWFIN TUNA AND SOBA NOODLE SALAD
Chinese parsley essence and spicy soy-lime dressing
TASTING OF ATLANTIC SALMON THREE WAYS
dill marinated gravlax, tartare and smoked with corn blini
HOT SMOKED RAINBOW TROUT WITH FINGERLING POTATO SALAD
mache, marinated red onions and whole grain mustard
A SERVICE OF CASPIAN OSETRA CAVIAR
in the traditional fashion
($30.00 supp. per 28 g)
MAIN COURSE
WILD STRIPED BASS IN A MANILA CLAM STEW
saffron potatoes, escarole and white beans
PAN ROASTED HALIBUT WITH SPRING ASPARAGUS RISOTTO
caramelized mushroom jus, asparagus sabayon
BUTTER BRAISED LOBSTER AND SWEET PEA LEAF RAVIOLI
crisp ginger cracklings and carrot juice emulsion
($9.00 supp.)
SAUTEED SALMON FILLET BRUSHED WITH LEMON PARSLEY PESTO
thyme roasted tomatoes, white bean agnolotti
or
simply grilled with select steamed vegetables
CEPE STUFFED RIGATONI AND FRICASSEE OF FIELD MUSHROOMS
tiny green beans, caramelized onions and parmesan broth
CARAMELIZED "CLARK FARM" CHICKEN WITH CHANTERELLES
soft potato gnocchi, red swiss chard and herb pan sauce
ROASTED LOIN OF RABBIT WITH EGGPLANT-OLIVE RELISH
sauteed parmesan polenta and oyster mushroom gratinÈe
MIXED GRILL OF GLAZED LAMB CHOP, SMOKED SQUAB AND MERGUEZ
salad of sweet peppers and cumin spiced almonds
DRY AGED SIRLOIN OF BEEF AND RED WINE BRAISED SHORT RIB
honey glazed turnip, melted mustard greens
ROSEMARY CRUSTED RACK OF LAMB FOR TWO
phyllo wrapped "Pot Pie" of morels, gnocchi and market vegetables
($18.00 supp. - limited availability)
PRIX FIXE $69.00
