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RESTAURANT
DEVON DINNER MENU
FIRST
SOUPE DU SOIR
SEVEN
BABY GREENS
With vinaigrette
SIX
CAPRESE
Fresh mozzarella, sliced tomatoes and basil
layered between wontons, with a balsamic
reduction
NINE
SASHIMI
Selected by the chef daily
TWELVE
GOAT CHEESE SALAD
Radicchio endive
EIGHT
BLACK BEAR RAVIOLI
Veal stock reduction
FOURTEEN
STEAMED BLACK MUSSELS
In a garlic butter sauce
THIRTEEN
CURRIED OYSTERS
In a champagne sauce, and topped with
salmon roe
FOURTEEN
SMOKED SCALLOPS AND SALMON
Over julienne cucumbers, caviar dressing
FOURTEEN
PHEASANT SALAD
Romaine lettuce with sherry orange
vinaigrette
THIRTEEN
ARTICHOKE SALAD
French feta cheese with a tomato fig
dressing
NINE
SQUAB
Sauteed, over enoki mushrooms with a
truff1e sauce
FIFTEEN
We feature FIJI Natural Artesian Water
MAIN COURSES
FRESH FISH
Selected daily
TWENTY-FOUR
FREE RANGE CHICKEN BREAST
Grilled and finished with a light mustard
sauce
NINETEEN
LIVER
Fresh calf's liver sauteed, with capers,
shallots
and extra-virgin olive oil, served over
onions
EIGHTEEN
PORK TENDERLOIN
Madeira sauce
TWENTY-FOUR
CARIBOU
With a morel mushroom sauce
TWENTY-NINE
LINGUINI WITH SEA SCALLOPS
Basil sauce
SEVENTEEN
VEAL LOIN
Roasted with a black current reduction
TWENTY-EIGHT
PRIME DRY AGED BEEF
Rib-eye steak with a port wine sauce
TWENTY-NINE
QUAIL
Stuffed with lamb mousse, sauteed
with a red wine sage sauce
TWENTY-SEVEN
VEGETARIAN
Selected by the chef daily
FIFTEEN
Beef is dry aged for twenty-one days at
Alexander's Meats
Howie's Ranch Market, San Gabriel
Our Lunch Menu |
