Restaurant Week LUNCH 2010

3 Course lunch $20.10
3 Course Wine Pairing

Premier Plats
(Pick One)

Smoked Bluefish Pate
Minced Red Onion, Horseradish Crème Fraiche and Crouton     

Fried Oysters
Garlic Rouille and Frisée Radish Salade   

Heirloom Tomato Salade
Forme D’ Ambert, Mache and Chive Blossom  

Suggested Wine Pairing
 La Noble, Chardonnay

Plats Principaux
(Pick One)

Cuban Sandwich
Roasted Pork, Smoked Ham, Gruyere, Cornichon, Dijon Mustard with a Petite Salade 
 
Roasted Chicken Sandwich
Beef Steak Tomatoes, Warm Chevre, Baby Arugula, Garlic Aioli and Frites   

Hand Cut Fettuccine with Lump Crab Meat   
Allandale Farm’s Sweet Corn, Basil, Shallot Confit and Cold Pressed Olive Oil  

Suggested Wine Pairing
Reserve St. Martin, Cabernet Sauvignon

Dessert
(Pick One)

Chilled Citrus Soufflé
Bing Cherry Coulis    

Allandale Farm’s Fresh Peach Tart Tatin
Vanilla Bean Ice Cream  

Toasted Hazelnut Chocolate Marquis
Raspberries and Crème Anglaise  

Suggested Wine Pairing