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Baby arugula with aged balsamic vinegar and virgin olive oil.
Tender herbal greens and organic cucumbers with a wild flower vinaigrette.
Honey mustard sauce, pickled onion and capers.
White wine with garlic, fennel and root vegetables.
Persian ash-ereshteh merges with italian minestrone.
Romaine lettuce with parmesan cheese, croutons and classic caesar dressing.
Hot bacon dressing and wild forest mushrooms.
Lambs lettuce and shaved egg yolks.
Fresh sage and blackberry jam, green asparagus "Au Beurre".
Stir fried julienne vegetables and pea pods.
6 oz. center cut grilled angus filet steak with a 4 oz. jumbo lump crabcake vegetable and potato du jour with bernaise sauce.
Merlot infused demi glaze, crusted with whole grain mustard, mango, chutney, dried figs and apricots with crushed peanuts, pistachios and garlic flavored bread crumbs ratatouille vegetables and our vegetable and potato du jour.
Braised lentils with mushrooms and served with our potato du jour.
Served over salsify puree with rainbow micro greens and radish vinaigrette.
Half of chicken served au jus, with vegetable and potato du jour.
Sliced peaches with hand crafted vanilla ice cream and a raspberry sauce.
Decadent chocolate mascarpone mousse layered with espresso and liqueur soaked lady fingers accompanied with vanilla creme anglaise.
Espresso soaked almond sponge cake layered between silky coffee french buttercream and rich dark chocolate ganache.
Refreshing and tart lemon sorbet adorned with fresh summer berries.
Fresh baked cinnamon raisin bread pudding alongside homemade vanilla ice cream with brandy foster sauce.
Traditional creme brulee.
Menu for Atelier Culinaire provided by Allmenus.com
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