Ken Frank’s Kitchen is Proud to Present...
Sunday, April 13, 2008
Chilled White and Green Asparagus Soups
Marshall Island Big Eye Tuna with Sesame Vinaigrette, Wasabi Kizami and Japanese Pickles
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Alaskan Halibut with Fennel, Sunchoke and Ruby Shrimp with Pastis
Dayboat Sea Scallop with Saffron, Fatted Calf Spanish Chorizo and Fried Baby Fava Beans
Liberty Duck with Soft Polenta and Pear Poached in Red Wine
Seared Artisan Foie Gras and Broiled Freshwater Eel with Forbidden Rice and Sweet Soy
Scottish Salmon with Parsnip, Braised Salsify, Black Trumpets and Thyme Jus
Niman Ranch Beef Sirloin with Cheddared Pearl Tapioca, Blue Lake Beans and Red Wine Foie Gras Sauce
Porcini Ravioli with Ricotta, Reggiano Parmesan and English Peas
Selections from our Cheese Board with Toasted Walnut Currant Bread Supplement __________
Pont-Aven Meyer Lemon Meringue Tart with Strawberry Sorbet
Chocolate Espresso "Pot de Creme" with Chocolate Hazelnut Biscotti
Mignardises
Prix Fixe $98.00
18% service charge will be added. Tipping is not necessary.
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1140 Rutherford Road, Rutherford, California 94573Phone 707.963.9770 Fax 707.963.9072
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