Andina

PLATOS DE FONDO NOVOANDINOS novo-andean main courses HALIBUT AL ROCOTO Y KION roasted halibut over a shitake mushroom, smoked bacon, and bok choy broth, topped with slivers of ginger, rocoto, and scallion basted with smoking hot sesame oil, served with asparagus - quinoa fried rice 25. ATUN CON TACU TACU Y AGUAYMANTO seared yellowfin tuna ...

Apr 29th, 08 | Comments Off

Park Kitchen

Park Kitchen April Lunch (dinner below) SOUP Nettle soup with saffron clams  5.5/7 Celery root, bacon and apple soup  5.5/7 SALADS Mixed garden lettuces with caramelized shallot vinaigrette  4.25/6.5 Flank steak, blue cheese and sherry roasted onions  7.5/11 Asparagus, anchovy and endive salad  7.5/10.5 Terrine of the day  7/10.5 Wilted spinach salad a la polonaise  7/10.5 Roasted beets, oranges, almond ...

Apr 25th, 08 | Comments Off

Carlyle

C A R L Y L E SPRING MENU First Courses & Share Plates Soup of the Day 7.50 Seasonal Oysters on the Half Shell half or full dozen served with classic mignonette 14.00/22.00 Oregon Crab Cake watercress, citrus, radish 15.00 Cascade Beef Tenderloin Tartare cognac, capers, cornichon, brioche toast 12.00 Seared Foie Gras rhubarb puree, toasted gingerbread, vanilla fleur ...

Apr 25th, 08 | Comments Off