Jarnac Menu May 2009
3 Course Prix Fixe Carrot and Ginger Soup or Terrine of Chicken Liver & Bacon or Grilled Vidalia & Tomato Salad ****** Daube of Beef Nicoise or Marmite (Fish Pot Pie) Dieppoise or Confit of Duck Leg ****** Bread & Butter Pudding with Crème Anglaise or A Selection of Cheddar Cheese Appetizers Carrot and Ginger Soup Duck Rillettes with Toast, Cornichons and Mixed Green Salad “Frittura” of Whitebait with Fresh Lemon and Fried Parsley Mixed Organic Green Salad with Balsamic Vinaigrette Grilled Asparagus and Baby Leeks with Burrata Roasted Red and Gold Beets with Forme d’Ambert Dressing Grilled New Vidalia Onions with Heirloom Cherry Tomato Salad Ricotta Gnocchi with Fava Beans, Pancetta and Chiffonade of Sage Grilled “Mountain Sweet Berry Farm” Ramps w/ “Tamarack Hollow Farm” Bacon & Fried Organic Duck Egg Terrine of Chicken Liver & Bacon Mains Monkfish & Fresh Shrimp cooked in a Saffron-Vanilla Sauce with Marinated Shaved Baby Artichoke Rabbit stewed with Wild Mushrooms, English Peas and Fiddlehead Ferns Roasted Baby Chicken with Walnut Butter Daube of Beef Niçoise- Short rib braised in Red Wine, Orange Zest & Dried Ceps w/ Black Olives Oven-Roasted Filet of Sturgeon on Shaved Fennel with Sweet Navel Oranges Poached Hake with Mashed Potatoes with Ramps and Fresh Garbanzo Beans Roasted Confit of Duck Leg with Yukon Gold Potatoes Marmite Dieppoise– Normandy Fish Pie with Shrimp, Mussels, Clams, Hake, Scallops &Veggies Grilled Filet of Barramundi w/Lemon, Confit of Garlic, Parsley & Fresh Almonds on Cous Cous Braised Lamb Shank in Yogurt with Sugar Snap Peas and Grilled Ramps Sides •Roasted Yukon Gold Potatoes • Mashed Potatoes with Ramps • Sautéed Salsify • Fresh English Peas • Sugar Snap Peas Tossed with Leeks •Baby Artichoke “Barigoule•	35 9 12 12 9 14 12 12 14/24 14 12 28 27 26 26 27 27 27 26 27 27 7
Our menu changes regularly. No substitutions. A 20% gratuity is added to parties of 6 or more. Shared entrees attract an $8 supplement. Inquire about our catering service.