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THURSDAY

August 28, 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

Humboldt Fog, mold-ripened, soft goat’s milk, Cypress

Cabot Clothbound Cheddar, firm, cave aged, cow’s milk,

Jasper Hill Farm, Vermont