Upscale Weekly Menu
Tomato-Saffron Soup
Belgium Endive and Orange Salad
Roasted Half Chicken
with Fingerling Potatoes, Baby Artichokes and Preserved Lemons

Spicy Asian Slaw
Halibut with Eggplant Brunoise and Red Thai Coconut Curry
Flamb�ed Bananas

Root Vegetable soup with Truffle Oil
Watercress with Sun Dried Tomatoes, Pine nuts and Feta
Lamb Tenderloin with 3 Onion sauce and Risotto

Yellow Split pea with Mint and Cr�me Fraiche
Veal Osso Bucco with Shitake Mushrooms and Horseradish mashed Potatoes
Strawberry � Nutella Crepes

Toor Dal with Coriander and Cumin
Paneer, Fig, Walnut and Arugula Tart
Mango Mousse with crystallized Ginger