Lunch

Appetizers
- Hudson Valley Foie Gras
  
  Duck confit ravioli quail egg
- Roasted Heirloom Beet Salad
  
  Banyuls vinaigrette
- Seafood Mosaic
  
  Shrimp, periwinkles and oysters
- Jonah Crab and Mango Salad
  
  Citrus vinaigrette

Soup
- Maine Lobster Cream

Entrees
- Scallop Crusted Sea Bass
  
  Yuzu broth
- Poached Red Snapper
  
  Artichoke puree
- Rillette of Rabbit
  
  Wrapped in smoked bacon carmelized brussel sprouts
- Petit Filet Mignon
  
  Golden mushrooms sauce
- Wild Mushroom Risotto
  
  Shaved truffles
- Colorado Lamb Loin
  
  Cuit sous vide byaldi lamb glaze

Dessert
- Gelee
- Coffee
- Confections

Menu for Restaurant On 20 provided by Allmenus.com

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