2008 Summer Restaurant Week
Lunch Prix Fixe |
| $24.07 |
| **Sample menu. Selection changes daily** |
|
| Appetizers |
| Chilled Fennel Soup with Aïoli, Dill and Croutons |
| Or |
| Mesclun with Farmer’s Market Vegetables and a Fines Herbes Vinaigrette |
| Or |
| Green Asparagus, Snow Peas and Purslane |
| Pickled Salad of Fennel, Red and Yellow Peppers |
| White Asparagus-Sumac Dressing |
| Entrées |
| Risotto or Homemade Pasta du jour |
| Or |
| Warm Chicken Salad with Seasonal Greens and Baby Potatoes |
| Shallot-Herb Dressing |
| Or |
| Roasted Whole Leg of Lamb with Seasonal Bean Casserole |
| Tomato Compote, Garlic, Baby Scallions and a Persillade - Lamb Jus |
| Desserts |
| Mango Crème Brûlée with Raspberries |
| Or |
| Homemade Chocolate Mousse Grand-Père Payard |
| Or |
| Choice of any Payard Tart, Fancy or Traditional Pâtisserie |
|
|
2008 Summer Restaurant Week
Dinner Prix Fixe |
| $35.00 |
| **Sample menu. Selection changes daily** |
|
| Appetizers |
| Seasonal Soup |
| Or |
| Mesclun Salad |
| Or |
| Cheese Soufflé |
| Entrées |
| Steamed Loup de Mer with Spring Onions, |
| Confit Red Plum Tomatoes, Fennel and Lemon Thyme |
| Or |
| Roasted Stuffed Farm Raised Chicken |
| with Garlic Mashed Potatoes and a Wild Mushroom Jus |
| Desserts |
| Choice of any Payard Tart, Fancy or Traditional Pâtisserie |
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| Executive Chef: Philippe Bertineau |
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