Plates for Fall 2009

A generous and unique array of delectable sushi from around the world.

Rosemary, chile pepper,and oregano seasoned tuna lay atop a bed of fingerling potatoes "in potacchio."

Fragrantly spiced meatballskewers, made of chicken and lamb, garnished with fresh onions and peppers, lay upon a bed of Chef Special green herb sauce. This dish is reflective of the flexibility that Indian cuisine has to blend in with popular food preparation.

An assortment of mini-bites chosen daily by the Chef. Each crostini is decorated with small portions from the menu. From honey ricotta and prosciutto topped with white figs, and avocado basil puree with poached shrimp and yellow cherry tomato, to goat cheese with roasted bell peppers, and eggplant caponata.

A traditional Greek rack of lamb succulently flavored with rosemary, thyme and garlic.

Slow roasted chicken breast, filled graciously with country-style Colombian chorizo, dried apricots and yucca stuffing, accompanied by cream whipped potatoes and wilted greens, topped with an orange-tequilla & honey reduction.