Summer Menu (August 2011) Prosecco! Fig and almond Gyoza, Solliès Fig Vinegar PPP pressed intelligence pollack with radish and scallion salad, orange glaze rabbit and veal crépinette, sauce charcutiere red berry cool surprise coffee or tea, mignardise of the moment Each course will be paired with a glass of wine, chosen specifically by my connaisseur wine specialists. For questions or more info please contact: news@lunchintheloft.com *The chef reserves the right to change the menu due to the impact of globalization and the greenhouse effect. ** Vegetarian?? The meat ingredient can easily be swapped for veg and co, just let me know!! A big thank you to the ever present generosity of Première Pression de Provence, their AOC Olive Oils can be found on: www.premiere-pression-provence.com and not to forget either the continuous generosity of pepper from Gérard Vives: http://www.lecomptoirdespoivres.com/ and last but not least, a big thank you for insight, dedication and adventure in the land of delicious prosecco: http://www.prosecco-club.com/blog/ http://www.prosecchiamo.com Previous Menus Spring Menu (March-May 2011) Prosecco! hot and yet cold eggie, maple syrup skate on a bed of braised red cabbage, mustard sauce prosciutto duck with citrus chutney, spring greens sweatbreads in crusty filo, white truffle oil risotto trio of chocolate all in one coffee or tea, mignardise of the moment Winter Menu (Deccember 2010-February 2011) Prosecco! Squash Soupette Turbot, Skate and Mussel trio, Artichoke Mayo and Radicchio Sweet Potato Gnocchi, Sage sauce Braised Rolled Veal Breast With Parsnip Puree Persimmon Napoleon coffee or tea, mignardise of the moment Fall Menu (september-November 2010) Prosecco! Oyster jargon rabbit medallions stuffed with capers and herbs, quince sweet and sour, pear mostarda artichoke ragout, buffala mozzarella, pistachios Ricotta Cavatelli, Lamb Ragout FaLL Baci From Pantelleria coffee or tea, mignardise of the moment Summer Menu (July-August 2010) Prosecco! soupe of the month trout velouté, safran jelly bresaola of duck, bean bed ravioli di casa, eggplant and goat cheese, tomato confit baci di pantelleria coffee or tea, mignardise of the moment Winter Menu (December-February 2010) Prosecco! zuppa surprise! green oak leaf, oysters and Sea scallops veal tongue medley, warm potatoes and grerens chestnut fettucine,wild boar sauce apple and pineapple turbans, cinnamon ice cream coffee or tea, mignardise of the moment Fall Menu (Septembre-December 2009) prosecco! quail egg and creamed celeriac in a cocotte sévènnes slow cooked onion crespelle in white truffle cream foie gras pastrami and pear mostarda not in the marquise de brinvilliers’ fashion saintly squab and squash purée pear almond tart with gianduia mousse coffee or tea, mignardise of the moment Summer Menu (August 2009) prosecco and crostini Ricotta Fritelle on bed of refreshing dressed mesclun coolest white gaspacho almond tortellini with snow white truffle sauce lavender gelato with chocolate shell and sofffiotti &fils from Nice A.O.P extra virgin olive oil coffee or tea, mignardise of the momen Autumn Menu (September-November 2008) My caper harvest in Salsa Verde Squid Ink Pasta Turban and its Gambas Treasure Wild Sea Fennel Salad from Pantelelria Liver Duet on a Bed of Root Vegetables in a Shell of Ox Tail Jelly Braised Cheaks on an Atoll of Carrots My Grandmother Césarinne’s Baklava and Mastic Ice-Cream Winter Menu (December-February 2008-2009) Salsa Verde with Janapese Twist, AOC Olive Oil by F. Cauvin* Turban Puff Filled with Celery Duo Clear Broth Made Festive, Skate Raviolis di Casa Gnocchi di Casa with Capers and Ricotta, Drizzle of AOC Olive Oil by R. Brès-Kaneko* on coulis Boudin Blanc di casa, Sorbet with Gérard Vives' Pepper and Apples in Wine Jelly Malva Puds with Rooibos Crème Anglaise and Kaki Mousse *The AOC Olive Oils can be found on: www.premiere-pression-provence.com *More about Gérard Vives on: lwww.lecomptoirdespoivres.com Spring Menu (March-May2009) Blue cheese grissini, gruyere tartelette and blinis trio Foie gras terrine, Le Puy lentilles, celeriac and red wine jelly Braised veal sweatbreads, vegetable tagliatelle Suppli al telefono Squid cannelloni, saffran cream and herb juice Babas and poached pineapple Spring Menu (March-May2010) Prosecco! soupe of the month warm custard and caviar spring salad, smoked eel, horseradish cream sweetbread ravioli, veal sauce the return of Miss Lunch baklava, mastic ice cream coffee or tea, mignardise of the moment  mailto:news@lunchintheloft.comhttp://www.premiere-pression-provence.comhttp://www.lecomptoirdespoivres.com/http://www.prosecco-club.com/blog/http://www.prosecchiamo.comhttp://www.premiere-pression-provence.comhttp://livepage.apple.com/shapeimage_1_link_0shapeimage_1_link_1shapeimage_1_link_2shapeimage_1_link_3shapeimage_1_link_4shapeimage_1_link_5shapeimage_1_link_6
The Menu