The Kitchen – December 2012 Menu
Menu starts Wednesday December 5th
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First Course
Randall’s French Onion Soup
with Brioche, Swiss Gruyere
and Black Truffle
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Second Course
Nantucket Bay Scallops, Monterey Calamari
with Lardo, Orange, Fennel, Croutons
and Crisped Potato
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Intermezzo
Sushi • Sashimi • Crudo
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Third Course
Slow Braised Chicken and Maine Lobster “Egg&rdquo
with Preserved Lemon, Goat Butter, Marcona Almonds,
and Goat Cheese Ravioli
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Fourth Course
Montana Ranch Beef Tenderloin
with Duck Fat Fries, Porcini-Pork Jowl Mousse,
and Peppercorn-Cabernet Reduction
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Dessert Course
The Kitchen’s “White Bread” French Toast
and Walnut Ice Cream
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