La Toque

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