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Easter Sunday Dinner| Small Plates| Dinner| Dessert
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Easter Sunday Dinner

April 4, 2010
served 3:00pm - 9:00pm

First Course

HAWAIIAN AHI TUNA "NICOISE" SALAD   
TRUFFLE VINAIGRETTE
COMPOSED SALAD OF POACHED PLUMS AND APRICOTS   
WILD ARUGULA AND WARM BRIE
CARAMELIZED SHALLOT VINAIGRETTE
BIBB LETTUCE SALAD   
MARINATED TOMATOES / CRISPY SHALLOTS
CREAMY BUTTERMILK DRESSING
JUMBO LUMP CRAB CAKE   
HEIRLOOM CRESS / TEARDROP TOMATOES
LEMON AIOLI
WARM POTATO LEEK SOUP   
POACHED MAINE LOBSTER
 

Main Course

OVEN ROASTED JOHN DORY   
SAUTEED RAINBOW SWISS CHARD
LEMON THYME VINAIGRETTE
PAN ROASTED CHILEAN SEA BASS   
FAVA BEAN RAVIOLI / LOBSTER BROTH
FIRE ROASTED SONOMA CHICKEN   
PARMESAN GNOCCHI
TRUFFLE JUS
10 OZ. CHARCOAL GRILLED FILET MIGNON   
ROASTED SHALLOT JUS
16 OZ. NY STRIP STEAK   
CARAMELIZED GARLIC JUS
HERB ROASTED LEG OF LAMB   
THREE CHEESE POLENTA
ROSEMARY NATURAL
 

Sides

OREGON MORELS WITH SWEET PEAS   
SPRING PEAS WITH CARROTS   
CRISPY FINGERLING POTATOES   
 

Dessert

LEMON SPONGE CAKE GATEAU   
SEASONAL BERRIES
TANGERINE SCENTED CARROT CAKE   
CREAMSICLE ICE CREAM TERRINE
 
three course menu
$65 per person

 

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