Summer menu

  • Chevre marinated in hot pepper, fresh garlic and crushed fennel served on toasts with thinly sliced green tomato.
  • Salad of oakleaf lettuce, lola rossa and butter lettuce topped with poached salmon, haricot verts, crisp shallots and boiled baby red potatoes in a lemon vinaigrette.
  • Cardamon ice cream scoops with Anise cookie hats

Autumn menu

  • Salad of belgian endive, salted celery and persimmon
  • Roasted corvina with red onion mignonette served with a poblano chile flan with lima bean- hominy succotash
  • Blood orange granita flecked with pomegranate seeds
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©2001 Runaway Kitchen. Photo "--Blood Oranges--" by Arlene Feld