father`s day brunch 39

FATHER’S DAY BRUNCH 39
SUNDAY, JUNE 21th 2015
APPETIZER
MAINE LOBSTER BISQUE
Pimenton chive mascarpone, olive oil crackers
With lobster Add 6
FIG & OLIVE SALAD
Manchego, gorgonzola dolce, fig, apple, tomato
walnut, olive, romaine, mesclun, scallion, fig balsamic
Arbequina Olive Oil
TRUFFLE MUSHROOM CROQUETTE
Cremini mushroom, parmesan, béchamel
Truffle Olive Oil aioli
CRAB & HEIRLOOM TOMATO
Jumbo lump crab, heirloom cherry tomato, garlic
cilantro, shallot, harissa, avocado basil tapenade
Cobrancosa Olive Oil
BEEF CARPACCIO*
18 Year Balsamic, Tomato, Parmesan
micro arugula – White Truffle Oil
MAIN COURSE
FRENCH OMELET
Fines herbes, scallion, chive, asparagus, goat cheese
served with Mediterranean fries and mixed greens
POACHED EGGS WITH PROSCIUTTO & MUSHROOM
Poached eggs on toasted bread, mushroom, Gruyere cheese
bechamel, sautéed cremini mushroom with onions, prosciutto
Served with a side of mixed salad – Arbequina Olive Oil
PROVENCE ROASTED CHICKEN
Chicken marinated with Herbs de Provence, rosemary
garlic, lemon, ratatouille, roasted potato
basil olive oil emulsion
RIVIERA ORGANIC SALMON
Seared organic salmon, grilled asparagus, braised fennel
pea purée with Koroneiki olive oil emulsion, lemon zest
Basil infused olive oil
ROSEMARY LAMB
Grilled lamb on rosemary skewers, bell pepper
Greek yogurt, honey, couscous with
fig, red onion, scallion, tomato
Koroneiki Olive Oil
DESSERT
PANNA COTTA A L’ORANGE
Orange Panna Cotta with cookie crumble
basil strawberry jam
DESSERT “CROSTINI”
Amarena cherry, mascarpone, pistachio
shortbread with micro-basil
*Eating raw or undercooked fish, shellfish, eggs, or meat increases the risk
of foodborne illness. Limited to parties of 10 or fewer.
FATHER’S DAY DINNER 52
SUNDAY, JUNE 21th 2015
APPETIZER
FIG & OLIVE SALAD
Manchego, gorgonzola dolce, fig, apple, tomato, walnut
olive, romaine, mesclun, scallion, fig balsamic
Arbequina Olive Oil
BURRATA & HEIRLOOM TOMATO CAPRESE
Burrata with heirloom tomato, fig and basil
18 year balsamic vinegar – Basil Green Olive Oil
FIG GORGONZOLA TARTLET
Prosciutto, gorgonzola dolce, fig, walnut, arugula
scallion, tomato on thin puff pastry
YELLOWFIN TUNA CARPACCIO*
Cilantro, Marcona almond, toasted sesame Oil
BEEF TARTAR*
Marinated hand cut filet mignon, caper
shallot, parsley dijon olive oil emulsion, crackers
Manzanillo Olive Oil
MAIN COURSE
TRUFFLE RISOTTO
Arborio rice, cremini and black trumpet mushroom
parmesan, scallion, parsley – White Truffle Olive Oil
FIG & OLIVE TAJINE
Moroccan spiced chicken served with fig, olive, apricot
carrot, zucchini, cipollini onion, tomato, toasted almond
couscous with cilantro and harissa – Hojiblanca Olive Oil
CHILEAN SEA BASS
Marinated with lemon thyme, carrot, asparagus, celery
root purée, roasted potato, charmoula mascarpone
harissa olive oil emulsion
SIRLOIN
Painted Hills farm 12oz sirloin, roasted potato
caramelized heirloom carrot with sautéed
cremini mushroom – Arbequina Olive Oil Béarnaise
DESSERT
CHOCOLATE POT DE CRÈME
Crunchy praline financiers & vanilla cream
PANNA COTTA A L’ORANGE
Orange Panna Cotta with cookie crumble
basil strawberry jam
*Eating raw or undercooked fish, shellfish, eggs, or meat increases the risk
of foodborne illness. Limited to parties of 10 or fewer.