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THURSDAY

November 20, 2014

“RACK OF LAMB”

 

SOUP

9

Winter Squash and Apple

cider cream and pumpkin seed oil

 

ENTRÉES

Roasted Rack of American Lamb

braised lamb shank, feta potato gratin,

spinach and Shiraz sauce   45

 

Liver & Onions

Lyonnaise potatoes, kale,

bacon, raisins and sherry mustard sauce   20

 

SIDES

7

Lyonnaise Potatoes

Feta Potato Gratin


CHEESES

6/per selection

Nufenen, firm, raw cow’s milk, Grisons, Switzerland

Fat Bottom Girl, firm, sheep’s milk, Tomales, California

Chiriboga Blue, semi-firm, cow’s milk, Bad Oberdorf, Germany

Le Chevrot, semi-soft, goat’s milk, Loire Valley, France

 

DESSERTS

10

Pumpkin Cheesecake

quince ice cream