TU B’AV MENU
AUGUST 15, 2011

First Course

Local Summer Bean Salad Heirloom Tomatoes, Crispy Shallots, Creamy Mustard Dressing
or
Roasted Brentwood Sweet Corn Soup Sumac Roasted Kernals, Chives, Olive Oil


Second Course

Rainbow Carrot Risotto Peas, Fried Carrots, Fennel, Ginger-Cardamom Broth
or
Roast Salmon Crisp Potato, Baby Vegetables Preserved Citrus ‘Salad’
or
Grilled Lamb Chops (can be served for two) Summer Succotash, Hummus, Tahini Vinaigrette


Dessert

Fresh Berries
or
Dr. Brown’s Rootbeer Float


$42 per person
$56 per person including wine pairings