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 provided by Allmenus.com

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