MONDAY, MAY 10 2004
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| FIRST COURSE |
| Assortment of Canapes |
| Terrine of Foie Gras with Quince Compote |
| House Cured Smoked Salmon Tostada with Mango- Avocado Salsa |
| Roasted Pork Tenderloin with Sage & Caramelized Onion-Smoked Bacon Confit |
| Tuna Tartar with Pickled Plum & Shiso Leaf |
| Montevina Sauvignon Blanc |
| SECOND COURSE |
| Shredded Celery Root & Mizzuna Salad |
| Accompanied with Cheeses from around the world |
| Green Peppercorn Vinaigrette, Sweet Onion Marmalade |
| Trinchero Chardonnay |
| FISH COURSE |
| Roasted ½ Maine Lobster Tail & Diver Scallop Duo |
| Basil Mashed Potatoes, Spicy Black Berry Peppercorn Sauce |
| Pea Sprouts Sesame Soy Vinaigrette |
| Trinchero Meritage |
All contents are (c)2003-2006 by O-Bar Restaurant, LLC
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