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DineLA Summer 2017
1st Course
Heirloom Tomato Gazpacho
Chilled Poached Shrimp, Cucumber
Extra Virgin Olive Oil, Teeny Cilantro
Roasted Asparagus
Burrata, Shaved Prosciutto
Sweet Peppers, Baby Mizuna
Basil Buttermilk Dressing
Fresh Yellow Peach Salad
Feta, Watermelon Radish
Mint, Baby Arugula
Pomegranate Molasses
2nd Course
Second Course
Grilled Pork Rib Chop
Creamy Polenta, Blistered Cherry Tomatoes
Sugar Snap Peas , Balsamic Reduction
Lamb Meatballs,
Red Wine Tomato Sauce, Braised Kale
Black Pepper Bucatini
Shaved Pecorino Romano, Fennel Pollen
Seared Duck Breast
English Peas, Yogurt Spatzle
Scallion, Crispy Onions
Whole grain Mustard Sauce
Creme Fraiche Panna Cotta
Cherry Compote
Toasted Almonds
Sticky Toffee Pudding,
Vanilla Bean Ice Cream
Sorbet Duo
Chocolate & Raspberry
Sommelier: Marilyn Snee
Executive Chef: ~