Mumford’s Spring Tasting Dinner

Friday April 20^th & Saturday April 21^st, 2012

Accepting Reservations between 5:00 and 8:45

$68.00/person (not including tax or gratuity)

Appetizer

Spring Soup & Sandwich

Spring asparagus consommé and a crustless brioche bread with Vermont white cheddar cheese and herb butter

or

Cumin Seared Shrimp & Cilantro Pesto Quesadilla

Leaning on a pile of spicy mango salsa

April’s Salad

A salad consisting of warm roasted carrots, new potatoes, beets, with tarragon, Romaine lettuce and feta cheese and dressed with a mustard vinaigrette

Fish

Higinio’s Crispy Fried Calamari

Finished with a spicy Romano cheese dusting and stacked in a pool of chunky tomato and cilantro sauce

or

Carrot Stabbed and Bacon Wrapped Monkfish Tail

Served on a pile of creamy mushroom & farro risotto and topped with spicy dressed mâche. Drizzled with lemon and opal basil olive oil

Entrée

Braised Lamb Shank Crepes

Stuffed crepe rolled with melted spring leeks, slow roasted carrots, boursin cheese and sautéed shitake mushrooms, served on a bed of parsley-buttered noodles and finished with natural lamb jus

or

Thai BBQ Spare Ribs

Presented along with a scoop of freshly steamed jasmine rice tossed with Thai basil,  lime juice and toasted coconut and served lemon grass and chili infused snow peas

Dessert

Butter Pecan Profiteroles

or

Pineapple Raviolis

Filled with a mascarpone-coconut mixture and served with a tropical sauce