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THURSDAY

August 21, 2014

“RACK OF LAMB”

 

SOUP

Gazpacho

 croutons, chopped egg and parsley  8

 

ENTRÉES

Liver & Onions

Lyonnaise potatoes, kale,

bacon, raisins and sherry mustard sauce   20

 

Roasted Rack of American Lamb

braised lamb shank, feta potato gratin,

spinach and Shiraz sauce   45

 

SIDES

7

Lyonnaise Potatoes

Feta Potato Gratin


CHEESES

6/per selection

Esperanza Manchego, semi-firm, sheep’s milk, Castile la Mancha, Spain

Cashel Blue, soft, cow’s milk, County Tipperary, Ireland

Harbison, soft, cow’s milk, Jasper Hill Farm, Vermont

Cabot Clothbound Cheddar, firm, cave aged, cow’s milk, Jasper Hill Farm, Vermont