The Inn at Dos Brisas

Chef’s Easter Menu

Sunday, April 4, 2010

Amuse Bouche

Trio of Deviled Farm Fresh Eggs

First Course Selections

House Smoked Salmon Beggars Purses, Hand Picked Blue Crab, Cream Cheese Emulsion

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Dos Brisas Organic Asparagus Panna Cotta, Grilled Purple Asparagus, Frisée Lardon Salad

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Handmade Morel Agnolotti, Fiddle Head Ferns, Pickled Ramps, Fresh Spring Truffle, Melted Foie Gras

Intermezzo

Dos Brisas Organic Fennel Soup, American Caviar, Spice of the Angels

Main Course Selections

Kazu Glazed Chilean Sea Bass, Garden Pea Tendrils, White Miso Essence

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Free Range Rack of Lamb, Confit Organic Potatoes, Grilled Wild Ramps, Madeira Lamb Jus

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“Surf & Turf”

Wagyu Petit Filet, Grilled African Prawn, Anson Mills Grits, Greenhouse Watercress, Red Wine Jus

Dessert Selections

Warm Valrhona & Banana Crepes, Malted Ice Cream, Salted Rum Caramel

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Dos Brisas Organic Strawberry Napoleon, Strawberry Champagne Gelée, White Chocolate Espuma

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Not Your Mama’s “Rice Pudding”

Roasted Pineapple, Lavender Beet Ice Cream, Salted Caramel, Rice Pudding Emulsion

85. pp*