Appetizer
Blackened Beef Carpaccio And Crisp Salsify
with rocket, corn cream and a basil emulsion
Fall Vegetable Empanada
with heirloom tomato salsa cruda
Brandade Of Salt Cod
with crostini and piquillo peppers
Soup
Winter Squash Puree
with crab and curry oil
Chicken Consommé
with fines herb dumplings, lemon oil and fennel confit
Salad
Salt Baked Beets And Grilled Escarole
with goat cheese, pine nut and thyme feuilleté and a roasted shallot-balsamic emulsion
Wilted Frisée
with duck and bacon lardons, poached egg and a hazelnut vinaigrette
Entrée
Roasted - Rotir
fig stuffed pork loin, brussels sprouts, prosciutto and port redux
Sautéed Or Pan Fried - Sauter
duck scaloppine with chanterelle gnocchi and rapini
Grilled Or Broiled - Griller
rack of lamb, couscous, garbanzo puree, and pomegranate gastrique
Fried - Frire
tempura fish and chips with wasabi tartar sauce
Poached, Boiled Or Steamed - Pocher
confit of rabbit leg ravioli with swiss chard and wild mushroom ragu
Braised - Braiser A Brun
osso buco with gremolata, risotto milanese, grilled radicchio, tomato confit and parmesan-bone marrow crisp
Dessert
Vanilla Bean Crème Brulee
Bittersweet Chocolate Mousse
Fresh Fruit Tartlet
Almond Cream Cake
Menu for Careme 350 is provided by findrestaurantmenu.com
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