KEN FRANK'S KITCHEN IS PROUD TO PRESENT
Daikon Sesame Salad
with Thinly Sliced Atlantic Fluke
Seared Artisan Foie Gras
with Roasted Grapes and Toasted Brioche
Curried Dungeness Crab Salad
with Papadums
Duffy's Early Girl Tomato Soup
with an "Arancini" and Pesto
Crispy Skinned Gilt-Head Bream
Bream with Roasted Red Pepper and Maitake Mushrooms
Dayboat Sea Scallop
with Squid Ink Pearl Tapioca and Hollandaise
Monterey Bay Baby Squid Stuffed
with Pine Nuts and Candied Eggplant on Sweet Garlic Puree, Drizzled with Sauce Verte
New England Skate Wing
with Artichoke "Grenobloise"
Warm Autumn Foragers Salad
with Crisp Niman Ranch Pork Confit
Liberty Farm Duck Breast
with Twice Fried Tarragon Potatoes and Forelle Pears in Red Wine
Wild Troll Caught King Salmon
Salmon with Hearts of Palm, Sweet Corn and Chanterelles
Ravioli
Ravioli with Sautéed Porcini and Fava Beans in a Parmesan Wild Mushroom Broth
Wild Atlantic Striped Bass
Bass with Orzo and Lobster Red Wine Sauce
Wisconsin Veal Tenderloin
with Delicata Squash and Forbidden Rice
Boneless Lamb Loin
with Cumin Scented Carrot Puree and Chick Pea Fries
Niman Ranch Rib Eye
Served Rare with its' own "Hachis Parmentier" Potatoes and Rutherford Red Wine Sauce
Menu for La Toque is provided by findrestaurantmenu.com
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