Prune Spring 2013 Menu

Appetizers

Wild leek & potato soup, whitefish caviar, sour cream

Church Hill Farm lamb tartare, lime, coriander, chili

Ravioli of house made ricotta, herbs, tomato butter

Chicken liver mousse, rhubarb, brioche

Shaved fluke, japanese plums, wasabi, cucumbers

Smoked trout rillette, lemon, grilled bread

Mains 

Pickerel, fava beans, potato confits, basil, sauce vierge

Poached trout, lardons, cinnamon caps, asparagus, parmesan

Duck breast, wild leeks, polenta, preserved elderberries

Braised veal cheeks, dandelions, egg, anchovy, toasted breadcrumbs

Church Hill Farm lamb leg, thyme & mustard, potatoes baked in cream, mache salad

Risotto of asparagus, crab, tomato, chervil

Desserts

Chocolate nemesis, peanut brittle tuile, caramel ice cream

Poached rhubarb, cardamom custard, oat crumble, rhubarb syrup

Lemon semifreddo, amaretti crust, elderberries

Selection of artisanal cheeses with walnut-currant bread ($5,00 suppl)

Vegetarian Menu

Salad of honey roasted beets, Monforte's Piacere sheeps milk cheese,
baby arugula, citrus chili dressing, hazelnut crumb

Galette of grilled asparagus and wild mushroom ragout, tomato broth, spiced pastry

Choice of dessert

 
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