Summer Menu Changes
WEDNESDAY JULY 15 SUMMER MENU CHANGES FROM CHEF PAUL HYMAN
BUCATINI WITH LAMB MEATBALLS AND AGED RICOTTA
AL CEPPO WITH OLIVES , CAPERS AND TOMATOES
ROASTED HALIBUT WITH RATATOUILLE AND TAPENADE
GRILLED WILD SALMON WITH FRENCH LENTILS AND POMMERY MUSTARD SAUCE
SAVORY CHARD TART WITH PINE NUTS AND GOLDEN RAISINS
SEAFOOD FRITO MISTO WITH GRICHE SAUCE
SHAVED LOCAL ZUCCHINI SALAD WITH PECORINO ROMANO, ALMONDS AND MINT