Sunday, May 20, 2007

Spring Menu Changes

Baked Lobster Cavatelli

Sea Scallops topped with Brie Cream and Bacon, Mushroom-artichoke ragout, Chef's Garden Watercress

Seared Alaskan Halibut, Yukon Gold Potato Puree, Hearts of Palm Slaw in a Basil-Lime Cream

Grilled Flat Iron Steak over Blue Cheese and Fingerling Potato Hash, Topped with Seared Foie Gras, Port Syrup

Grilled Lamb Loin, Spring Vegetagle Panzanella, Greek Vinagraitte

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B.B. said...

Yum Michael! Now I see why you had a camera on the line Saturday night :-)

I have enjoyed looking at your blog as I started my own! You've done an excellent job capturing your work. I am glad to have met you at Fahrenheit- here is my own link if you care to see it.

Perhaps when you open your own restaurant- I can do some art for the walls ;-)

B.B. said...