Sunday, April 4th, 2010
MENU CARTE
Executive
Chef Karsten Hart
*
CHAMPAGNE-GREEN APPLE FRAPPE
Cinnamon
Crème Fraiche
*
WHITE CORN
CREPE (served until
3:00pm)*
filled with whipped
Eggs,
Woodland
Mushrooms, Corn and Easter Ham,
Pecorino
Romano Emulsion
A CLASSIC FRENCH ONION SOUP
(served
3:00pm-8:00pm)
*
‘COQ AU
VIN’
Organic
Chicken simmered in Red Wine,
Sweet
California
Olives
Semolina
Noodles and Seasonal Vegetables
or
MOROCCAN
BRAISED SPRING LAMB IN PHYLLO
Baked
with Currants, Feta and Mint,
Herbed
Tomato Sauce,
Brown Rice
with
Toasted Pine Nuts and Merguez,
Spinach,
Red Peppers and Yellow Squash
or
GRILLED
COBIA FILLET
on a bed of
Apples and Leeks,
Myer Lemon
Juice,
Roasted
Fingerling Potatoes,
Basil
Essence
*
GINGER
CRÈME BRULEE
STRAWBERRY
BISQUIT ROULADE
and
CHOCOLATE NOUGAT ICE CREAM
Brunch
served with a glass of Sparkling Wine,
Croissant,
Brioche, Jams and Coffee
Fifty-eight dollars
***
