The Short Story Brasserie

The first day of Summer was just yesterday. Chef Robert Harrison has rolled out our new fresh and inviting Summer 2010 menu. Chef has refreshed the menu with new items such as a House Made Rustic Flat Bread, Kobe Beef Carpaccio, Crab Cakes with Saffron Mustard Aioli, Veal Milanese and North African Spiced Lamb Trio with Fig Coucous to name a few.

Foreshadowing…
…initial impression

Rustic Flatbread             10-Warm Sour Dough & Crisp Flat Bread & Assorted Spreads            10-
 
The Short Story Handpicked Cheese Plate with Dried Fruits            13-
 
Kobe Beef Carpaccio             15-           

Part I…
…the chilled small plates
 
Organic Mix Greens, Summer Strawberries            8-
           
Baby Arugula Salad, Roasted Red Pepper, Crispy Brioche,             8-
     Goat Cheese Kiss
           
Cold Grilled Asparagus, Tarragon Vinaigrette, Prosciutto Crisp             9-           
 
Spicy Ahi Tuna Tower, Asian Vinaigrette            12-           
 
Part II…
…the hot small plates
 
Crispy Macaroni and Cheese, Lobster, Italian Black Truffle            14-
 
House Made Crab Cakes, Saffron Mustard Aioli            12-
 
Chef Robert’s Foie Gras Feature of the Week            14-
 
Soup of the Moment            7-
 
Smoked Chicken Ravioli, Sundried Tomato Cream            10-
 
Part III…
…the large plates
  
Veal Milanese            24
 
Chef Robert’s Handpicked Fish of the Week             Mkt           
 
Pan Roasted Sea Scallops, Truffled Cauliflower Custard,             24-
     Lobster Hollandaise           
 
North African Spiced Lamb Trio, Fig Couscous            28-
    
Filet Beef Tenderloin, Lobster Yukon Mash, Sauce Béarnaise             32-
 
Pan Roasted Duck Breast with Market Vegetables Pan Jus             27-

The Dénouement…
 
Warm Chocolate Soufflé            10-
 
Duo of Crème Brûlée            8-
 
Coffee Doughnut            8-
 
Summer Strawberry ‘n’ Dream            8-
 
Key Lime Tart, Mango Chutney            8-