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BONNE SAINT VALENTIN - spring los angeles

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BONNE SAINT VALENTIN
14 Février, 2016
MISE EN BOUCHE
consommé de betteraves
beet, tapioca pearl, celery, chervil
PREMIER PLAT
huîtres glacées
beausoleil oyster, mignonette, lemon
-OR-
salade d’agrumes
chicories, frisée, celery, fennel, citrus, chard lemon vinaigrette
Charles Bove Rose, Touraine NV [Cabernet Franc, Gamay]
DEUXIEME PLAT
risotto au safran
camaroli rice, saffron, broccolini,
parmesan reggiano, extra virgin olive oil
Valduero, Yunquero 2014 [Albillo]
-OR-
pâtes végétarienne
strozzapreti pasta, soft poached egg, bloomsdale spinach, shallots, lemon
Domaine Pfister, Alsace 2012 [Pinot Noir]
PLAT DE RESISTANCE
légumes d’ hiver
winter market vegetables cooked and raw, truffle jus
Domaine Phillippe Tessier, Cour-Cheverny ‘Les Sables’ 2013 [Romorantin]
-OR-
bar d’atlantique
slowly cooked striped bass, lemon crust, braised fennel, jus riviera
Lunae, Liguria Colli di Luni 2014 [Vermentino]
-OR-
magret de canard
maple leaf duck breast, salsify, beets, yams, pear, sauce dolce forte
Domaine de Saint -Just ‘Les Terre Rouge’ Samur-Champigny 2014 [Cabernet Franc]
DESERT
chocolate noisette
praline ganache, hazelnuts, salted caramel, hazelnut ice cream
M. Chapoutier, Banyuls 2013 [Grenache]
ALL OF OUR PRODUCTS COME FROM ORGANIC FARMS AND HAVE BEEN
COMPASSIONATELY RAISED WITHOUT ANTIBIOTICS OR HORMONES.
CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH,
OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS.
*Menu is subject to change based on market availability
Follow us on Instagram: springrestaurant
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