Spring Prix Fixe Lunch Menu by chriskelsay


									      Spring Prix Fixe Lunch Menu
                        Week of May 4, 2009

                           FIRST COURSE

                  Citrus and Endive Salad
minneola tangelos, heirloom navels, murcot tangerines, blood oranges

                 Twice Baked Potato Soup
             bacon, sour cream, chive, cheddar cheese

                          SECOND COURSE

                      Flat Iron Sandwich
      olive and red pepper tapenade, arugula, blue cheese aioli

                          Lamb Chops
          mashed yukon gold potatoes, frisée, mint pesto

                          $18 per person
               excludes beverages, taxes & gratuities
                      no substitutions please

                  Executive Chef – Bob Gilbertson
                     Sous Chef – Kevin Means

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