GOODSTONE INN & RESTAURANT
~ EASTER DINNER 2013 ~
Amuse Bouche
CLAMS CASINO & PANCETTA
Appetizers
ASPARAGUS BISQUE
Caviar Crème Fraiche, Chives
CRAB IMPERIAL STUFFED MUSHROOMS
Thermador, Cabernet Reduction
PRIME BEEF TARTARE
Capers, Cornichons, Champagne Dijon, Quail Egg, Toast Points
Salad
GARDEN SPINACH, HOUSE MADE BACON LARDONS
Green Goddess Dressing, Tobacco Shallots, Hard Boiled Egg
Intermezzo
BLOOD ORANGE SORBET
Entrées
RACK OF LAMB HERICOTS VERTS
Gratin Dauphinois, Rosemary Jus
STUFFED ROASTED RABBIT
Goodstone’s Lamb Raviolis
PRIME FILET
Braised Brussels Sprouts, Gratin Dauphinois, Truffle Sauce
BRIQUE WRAPPED HALIBUT
Spring Pea and Mint Puree, Oyster Mushroom Potatoes
Dessert
PASSION FRUIT WHITE CHOCOLATE MOUSSE CAKE
Chef’s Holiday Menu Four-Course Offering:
$95 per person, $50 for children under 10 years old
Executive Chef: Ian Dieter
Restaurant Manager: Freddy Gonzalez
