Date:
Sunday, May 10, 2009
Class Price:
145
Availability:
Available
This vibrant menu is a kaleidoscope of favors and colors from bitter and salty to sweet. The artichoke caponata has a slight crunch of pine nuts and bright acidity of the currants. The Halibut wrapped in Prosciutto with Asparagus Sauce is the perfect mix of textures and the flavor and salt from the Prosciutto is a perfect foil for the asparagus sauce. Last but not least springs first strawberry tart.
Caponata
Halibut Wrapped with Prosciutto
Asparagus Sauce
Basmati Rice with Spring Vegetables
Strawberry Tart with a Flakey Crust
