ris
Menus

THURSDAY

April 23, 2015

“RACK OF LAMB”

 

SOUP

9

Cream of Tomato

shaved Parmesan  

 

 

ENTRÉE

20

Liver & Onions

Lyonnaise potatoes, kale,

bacon, raisins and sherry mustard sauce

 

 

SIDES

7

Lyonnaise Potatoes

 

 

 CHEESES

6/per selection

Bleu de Brebis, soft, sheep’s milk, Basque, France

Ameribella, soft, raw cow’s milk, Connersville, Indiana

Los Cameros, semi-firm, sheep’s milk, La Rioja, Spain

Ossau Iraty, firm, sheep’s milk, Aquitaine, France

 

 

DESSERT

10

Warm Strawberry Rhubarb Pie

vanilla ice cream