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

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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

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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

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Selections from our Cheese Board with Toasted Walnut Currant Bread
Supplement
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Pont-Aven Meyer Lemon Meringue Tart with Strawberry Sorbet

Chocolate Espresso "Pot de Creme" with Chocolate Hazelnut Biscotti

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Mignardises

Prix Fixe $98.00

18% service charge will be added. Tipping is not necessary.

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