|
 |
|
|
PREMIER PLAT
Petite Pommes Frites with Truffle Aioli 6.
Hot Marinated Olives 5.
Soup du Jour 6.
Classic Onion Soup Gratinée 8.
Chicken Liver Pate with Red Onion Relish & Crostini 7.
Fennel and Saffron Steamed Mussles 10.
Risotto with Fava Beans, English Peas, Cherry Tomatoes and shaved Parmesean 10./19.
Wild Watercress with Roasted Beets, citrus Vinaigrette and Chèvre 9.
Organic Greens with Poached Pear, Hazelnuts and Bleu Cheese with Red Wine Vinaigrette 9.
Baby Arugula Salad with Strawberries, Pistachios and Strawberry-Balsamic vinaigrette 9.
Salade Niçoise with ahi Tuna, Heirloom tomatoes, Haricots Verts and Dijon Vinaigrette 14.
LES ENTREES
Petaluma Chicken Breast with Mushroom Duxelle Stuffing, Potato Gratin and Thyme Jus 25.
Pan Seared Halibut with a Strqw Vegetable Haystack, Fresh Herbs and Citrus Butter Sauce 25.
Natural Filet Mignon with Pommes Frites, Spinach nd Marchand du Vin 32.
Braised Beef Shortrib with White Polenta, Peas and Carrots 25.
Seared Muscovy Duck Breast with Herb Risotto, Local Green Beans and Kumquat Marmalade 26.
Domestic Lamb Rack with Porcini French Lentils, Arugula and Huckleberry Veal Glace 28.
Classic White Bean Cassoulet with Duck Confit, Cured Pork, Roasted Lamb, Sausage d' Avignon & Toasted Bread Crumbs 23.
***All meats are natural & hormone free. Our produce is supplied to us from local and organic farms when possible. More information available upon request.
LES DESSERTS
Chocolate Pot de Creme 9.
Fresh Peach Clafoutis 9.
Fresh Fruit Tart with Pastry Cream 9.
Seasonal Glace 6.
Seasonal Sorbet 6.
All our Ice Cream and Sorbet is made in house with Premium ingredients!
.........................................................................
Executive Chef – Bo Maisano
Pastry Chef - Rich Coffey
Owner – Karen Binder
|
|
|
|
|
(206) 324-2626
Home Page
Dinner Menu
Valentine's Dinner 2008
About Madison Park Cafe