Docstoc

dessert APIARY 3-COURSE PRIX FIXE MENU 35 appetizer main course

Document Sample
dessert APIARY 3-COURSE PRIX FIXE MENU 35 appetizer main course Powered By Docstoc
					dessert
BLACKBERRY FINANCIER 8
     with a glass of Domaine Cauhape, "Baller d'Octobre", Jurancon, France 18   APIARY 3-COURSE PRIX FIXE MENU                               35
VANILLA PANNA COTTA raspberry coulis 8                                                                     (Sun, Tues, Wed & Thur)
     with a glass of Moscato d'Asti, La Spinetta, 2009 Piedmont, Italy 17
PEACH TARTE TATIN crème fraîche 8                                               appetizer
     with a glass of Chaume, Domaine Du Petit Metris, 2007 Loire, France 18
                                                                                APIARY GREEN SALAD fines herbes, shallots, red wine vinaigrette
WARM VALRHONA FLOURLESS CHOCOLATE CAKE vanilla ice cream 8
                                                                                CHILLED CORN VELOUTE corn salsa, chorizo oil
    with a glass of Port, Quinta do Noval “Noval Black”, Ruby, Portugal 17
                                                                                BABY ROMAINE SALAD grilled garlic croutons,
TRIO of ICE CREAM & SORBET 8                                                                   anchovy, whole grain mustard, parmesan
SELECTION of CHEESE artisanal honey 16
                                                                                main course
cafe drinks
                                                                                ATLANTIC MERLUZA sautéed shiitakes, green peas, spring herb emulsion
COFFEE 3.75                                                                     ROASTED ORGANIC CHICKEN potato puree, garlic confit,
ILLY ESPRESSO 4.75                                                                            english peas, lemon, madeira

CAPUCCINO, CAFÉ LATTE 5.25                                                      CONFIT OF DUCK LEG parsnip puree, caramelized endive, tokyo turnips,
                                                                                                brandied cherry jus
SELECTION of MIGHTY LEAF TEA artisanal honey service 5
     vanilla bean, organic breakfast, hojicha green, chamomile citrus,          dessert
     marrakesh mint
                                                                                BLACKBERRY FINANCIER
dessert wine                                                                    VANILLA PANNA COTTA raspberry coulis

Moscato d'Asti, La Spinetta, “Bricco Quaglia”, 2009 Piedmont, Italy 10          TRIO of ICE CREAM & SORBET

Chaume, Domaine Du Petit Metris, 2007 Loire, France 11
Domaine Cauhape, "Baller d'Octobre", Jurancon, France 11
Tokaji, Oremus, “Late Harvest”, 2006 Hungary 16                                 Monday is Apiary’s “No Corkage” Wine Night.
Quinta do Noval, “Noval Black”, NV, Porto, Portugal…10

                                                                                EXECUTIVE CHEF             SCOTT BRYAN
appetizer                                                         main course
APIARY GREEN SALAD 8                                              ATLANTIC MERLUZA 25
fines herbes, shallots, red wine vinaigrette                      sautéed shiitakes, green peas, herb emulsion

CHILLED CORN VELOUTE 10                                           ROASTED MONKFISH 25
corn salsa, chorizo oil                                           fregola, zucchini, tomato, saffron shellfish essence

BABY ROMAINE SALAD 12                                             SCOTTISH SALMON 24
grilled garlic croutons, anchovy, whole grain mustard, parmesan   asparagus, shaved fennel, trout roe, white port

ASPARAGUS SALAD 13                                                ROASTED ORGANIC CHICKEN 22
fava beans, pecorino, rocket                                      potato puree, garlic confit, english peas, lemon, madeira

HAMACHI CRUDO 14                                                  BERKSHIRE PORK CHOP 26
avocado, hearts of palm, jalapeno                                 mascarpone polenta, sautéed escarole, royal king trumpets

SWISS CHARD & RICOTTA RAVIOLI 12                                  PEKING DUCK BREAST 27
sage, brown butter, poppy                                         parsnip puree, caramelized endive, tokyo turnips, brandied cherry jus

SHRIMP & POTATO GNOCCHI 15                                        CREEKSTONE NEW YORK STRIP STEAK 32
smoked bacon, peas, tomato, lemon                                 roasted shallots, creamed spinach, red wine jus

CRISP SWEETBREADS 15                                              BRAISED RABBIT PARPADELLE 24
romesco, frisée                                                   aromatic vegetables, tomato, olives, parmesan

SELECTION of CHEESE 16
artisanal honey

                                                                  sides         8
chef’s tasting
                                                                  GRILLED ASPARAGUS olive oil, lemon
5 COURSES 65             7 COURSES 80                             MASCARPONE POLENTA

20% gratuity will be added for parties of 6 or more.              ORZO “MAC” & CHEESE

				
DOCUMENT INFO
Shared By:
Categories:
Tags:
Stats:
views:118
posted:7/29/2011
language:French
pages:2