May 1 - 6, 2008
Appetizers
Alaskan Oysters in the Nude
Icy cold oysters with pickled bean, radish-celery slaw, and horseradish mignonette. 7.50
Flight of Artisan Cheeses
Three artisan cheeses served along side toast points, nuts and dried fruit, with a drizzle of honey. 10.50
King crab and Risotto Arancini
Arborio rice simmered in crab and lobster stock, then stuffed with crab meat and formed into Arancinis, “little oranges” in Sicilian, lightly fried and paired with lemon-horseradish yogurt. 9.95
Entrees
Fresh "Catch of the Day"
South East Alaska troll caught salmon grilled with sea salt and white pepper, over saffron rice, wilted spinach, mango-avacado and cucumber relilsh with tomato-oil. 32.00
Fresh Alaskan Halibut
Grilled with a chili-pomegranate molasses and tangerine glaze, served over saffron rice, wilted spinach and ruby red grapefiuit relish. 28.00
Fresh Fare Travels to Provence, France
We invite you to join us, as Fresh Fare travels to Provence, situated in the south of France. Provence in spring is equal to Aspen in winter. Like the flora cresting through the earths crust to meet the sun and welcome in a new season, there is the anticipation and excitement of new fresh flavors as we embrace spring. The flavors of this region are all about freshness, the cooking style being simple and straight forward. Spring lamb, artichokes, thyme, lavender, honey, and tarragon define the region. Bon Appetite!
Mushroom and Caramelized Onion Tart
Fennel, mustard and onion tart, with sauteed oyster and crimimi mush¬rooms, arugula, creme fraiche and demiglace. 8.50
2006 Domaine Ott "Les Domaniers" Rose 10.25
Salad of Artichokes and Hearts of Palm
Fennel, mustard and onion tart, with sauteed oyster and crimimi mush¬rooms, arugula, creme fraiche and demiglace. 7.00
Triennes "Sainte Fleur" Viognier 8.95
Umpqua Valley Spring Lamb Chops
Pan seared and oven finished, Swiss chard, golden raisins, roasted root vegetables, pine nuts, tarragon-stone ground mustard demi glace. 34.00
Lurton "Mas Janeil" Cotes du Roussillon Villages 8.25
Viognier Wine Poached Pear
Bartlett pear poached in Viognier, housemade lavender-buttermilk ice cream and poaching reduction. 7.00
Domaine des Baumard "Quarts de Chaume" 14.25