Caprice

Shaved red onions, cherry tomatoes, dijon sherry vinagrette.

Baby buttered lettuce, grilled pineapple, thyme honey.

Chef's selection of cheese, prosciutto, capicollo, dried cherry chutney.

Exotic mushrooms, parmesan, truffle cream.

Crispy fries, herb garlic butter, watercress shallot salad.

White wine lemon broth, parmesan bread crumbs.

Marinated in olive oil, fennel and pernod.

With lobster.

Fruit chutney, on brioche toast.

With anchovy.

With tomato, swiss chard, pine nuts and golden raisins.

With roasted beats and lambs lettuce.

With yogurt, traditional garnishes on pita.

With dill creme fraiche and capers on a rye crostini.

With avocado and lime chive mayonnaise on brioche toast.

Fall.

Stuffed with truffled caramelized onions.

Seasonal fruit garnish, assorted crackers.

With green onion dip.

With torn bread, cornichons, fingerling potatoes.

With avocado and lime.

With thin crouton, hot or chilled seasonally.

With corn broth and bacon, summer only.

With creamy sherry vinaigrette, spicy spanish pumpkin seeds and apple chips.

With grilled tomato bread, chickpeas and garlic aioli.

With spanish sherry wine mignonette.

With celery root remoulade and egg garnish.

Macomber turnips, braised endive, cider sauce.

Marinated in mint and chilis with yellow noodles and mushrooms.

With potato mousseline, pea ragout and demi glace.

Warm potato haricot vert hazelnut salad, basil vinaigrette.

Stew of fennel, tomatoes and french lentils.

With smoked paprika aioli, roasted potatoes and arugula.

With flageolet beans, slow roasted tomatoes and olive tapenade.

With warm salad of boiled potatoes, green beans and artichokes.

Red potatoes, haricot verts, baby carrots, leeks, garlic.

With cacciatore peppers and spicy roasted potatoes.

With glazed carrots, beets and haricot verts, herb sauce.

With cassoulet of heirloom beans, mire poix, and rosemary.

With pan gravy and apple pumpkin cheddar crepe.

With mashed potatoes, grilled portabellas and asparagus.

Stewed tomatoes, brown rice, smoked gouda, and sour cream.

With warm yellow beet vinaigrette.

With cumin cheddar fondue.

With lemon and rosemary.

With parmesan or gorgonzola.

With mire poix and rosemary.

With garlic, lemon and olive oil (chard, mustard and or spinach).

With goat cheese.

With hoisin and sesame.

With berries and spiced red wine syrup.

With vanilla ice cream.

With caramel sauce and cinnamon ice cream (fall/winter).

With whipped creme fraiche and cream.

With ginger syrup and lime custard.