Tavern At The Temple

(Buggs Temple)

Course 1
(choose one)

Lobster Tortelli
Handmade Egg Pasta Dough stuffed with Roasted Maine Lobster, Leeks and House-Smoked Tomatoes.
Simmered to finish in a Shallot-Tarragon Beurre Fondue.

or

Gruyere Salad
Michael Romano of Union Square Café came up with this one, and I’ve never had a better salad.
Leaves of Red Oak and Bibb Lettuce are tossed with Dijon Vinaigrette, Garlic Croutons and Gruyere Cheese.

Course 2
(choose one)

Seared Day-Boat Scallops
The freshest Jumbo Georges Bank Scallops are seared to golden finish. The Scallops sit in freshly juiced Native Asparagus with Roasted Baby Vegetables. Each Scallop is topped with a Black Truffle Potato Puree.

or

Niman Ranch Beef
Arguably the pioneers of Organic Farm-Raised Meats. An 8oz Beef Tenderloin is grilled and placed aside
Potato-Stilton Cream and Beef Demi-Glace. Garlicky Fried Potatoes and Grilled Vidalias garnish the dish.



Course 3
(choose one)

Caramelized Banana Tart
Bananas are sliced and layer over Shortbread and baked with Caramel. Served with Vanilla Sauce
and topped with Banana Ice Cream.

or

Chocolate Hazelnut Cake
Layer cake of Chocolate Sponge Cake, Hazelnut Dacquoise, Chocolate Mousse and Hazelnut Mousse.
Served with Raspberries and Chocolate Sauce.