marcus rios |
friday dinner party
Pissaladiere: Caramelized Onion and Olive Tart
House Made Cured Salmon with Caper Berries
Salad of Duck Confit, Fried Potatoes and Fig Jam Toast
Beef Two Ways: Grilled Beef Tenderloin, Braised Ox Tails with
Chanterelle Mushrooms, Creamed Rapini and Spoon bread
Black Mission Fig Tart with Vanilla Ice Cream
saturday breakfast
Morning Buns
Late Summer Berries with Big Biscuits and Whipped Cream
Artichoke and Goat Cheese Frittata
saturday lite lunch
Country Pork Pate with Pickled Vegetables and Mustard
Artesian Cheese with Olives
Sliced Baguette
Serrano Ham
Mesclun Greens with Sherry Vinaigrette
sunday brunch
Morning Pastries
Cured Salmon with Caper Berries
Murcia al Vino with Quince Jam
Shrimp and Grits
Pissaladiere: Caramelized Onion and Olive Tart
House Made Cured Salmon with Caper Berries
Salad of Duck Confit, Fried Potatoes and Fig Jam Toast
Beef Two Ways: Grilled Beef Tenderloin, Braised Ox Tails with
Chanterelle Mushrooms, Creamed Rapini and Spoon bread
Black Mission Fig Tart with Vanilla Ice Cream
saturday breakfast
Morning Buns
Late Summer Berries with Big Biscuits and Whipped Cream
Artichoke and Goat Cheese Frittata
saturday lite lunch
Country Pork Pate with Pickled Vegetables and Mustard
Artesian Cheese with Olives
Sliced Baguette
Serrano Ham
Mesclun Greens with Sherry Vinaigrette
sunday brunch
Morning Pastries
Cured Salmon with Caper Berries
Murcia al Vino with Quince Jam
Shrimp and Grits
