THIRSTBARÀVIN DINNER MENU
Wednesday, June 8, 2011
STARTERS
Wild nettle soup, $8
Baked Ardith Mae goat cheese with spring lettuces, $10
Sorrel and onion tart with wild watercress salad, $9
Warm French lentils with lardons & egg, $9
Chicken rillettes with pickled ramps & cornichons, $12
Watercress & radish salad with crème fraiche dressing, $9
Asparagus vinaigrette, $7
MAINS
Macaroni gratin, $14
Roasted chicken leg with tapenade, aioli & watercress salad, $16
Roasted pork loin with wild porcini mushrooms & pea shoots, $19
DESSERTS
Chocolate mousse with salty caramel, $8
Bread pudding with rhubbarb compote & crème anglaise, $8
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