LC Menu April 1 2011

Sweet Pea Veloute

Dungeness Crab with Meyer Lemon and Dill Risotto

Warm Spinach Salad Duck Confit, Brie, Cranberry, Mandarin, Beignets and Pine Nuts

Country Fried Texas Quail Fig Mustard, Prosciutto, Walnuts and Blue Cheese

Hearts of Romaine ‘Caesar’ Black Truffle Tarragon Dressing, Brioche and Egg

Heirloom Tomato Salad and Grilled Avocado Texas Olive Oil, Local Arugula, Sea Salt

Number One Tuna and Roasted Beets, Goat Cheese Ice Cream, Pistachio and Orange


Ricotta and Black Pepper Gnocchi Tarragon, Dill, Kale, Noilly Prat, Spinach, Chard

Confit of Hudson Valley Duck Clementine Spätzle, Swiss Chard, Cherry Guajillo Sauce

Sea Scallops and Kurabota Pork Belly Celery Root Purée, Radish Sprout and Mushrooms

Texas Striped Bass Celery Root and Marcona Almond Risotto, Sauce Romesco

Alaskan Halibut Heirloom Tomato and Fava Bean Salad, Smoked Tomato Vinaigrette,
Grilled Artichoke and Arugula


Bone-In Veal Chop

10 oz Center Cut Beef Tenderloin Sauce Béarnaise

Chateaubriand of Beef Tenderloin – Carved Tableside Bouquetière of Root Vegetables
and Roasted Fingerling Potatoes with Sauce Béarnaise and Red Wine Demi Glace

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