Menu April 2013

choice of first course -

Carrot Ginger Soup -
olive oil, turmeric, crouton

Baby Spinach Salad -
black olive vinaigrette, pumpkin seed, feta

Cauliflower Salad -
tahini vinaigrette, almond, golden raisin

Potato Borek -
leek, phyllo, gruyere

choice of second course -

Taylor Shellfish Manila Clam Tagine -
pearled couscous, almond milk, sundried tomato

Savory Chicken & Chickpea -
mascerated apricot, yogurt, crouton

Rabbit Pizza -
harissa-caramelized onion, mozzarella, currant

Lentil & Rice Stew -
islaak, spinach, crispy shallot
*add lamb sausage   $2.50

choice of third course -

Black Walnut Baklava -
phyllo dough, cinnamon, rose water

Grilled Local Apple -
cacao nib, candied walnut, cardamom

Chocolate Torte -
rhubarb coulis, chantilly, candied rhubarb

Spiced Donuts -
honey syrup, cardamom, cinnamon