so i changed a few things on the menu this week.
lamb-roasted red pepper, apricot, couscous, orange honey and cinnamon braised shank and a roasted rack of lamb
beef tenderloin-composed spring vegetable salad
spring greens-cherry, hazelnut, hazelnut vinaigrette, 3 year gouda
chevre pudding-roasted apricot, arugula, candied pecans, balsamic reduction
braised chicken cannelloni-english pea puree, morel mushroom, black truffle sauce
shrimp-hot sauce, celery root puree, celery salad
scallops-carrot puree, roasted carrot salad, vadouvan granola
thats the new stuff. hope to see you soon
john
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