David's Restaurant March 2009 Dinner Menu

Starters Goat cheese tartlette Caramelized onions, oven-dried tomato, roasted spinach, balsamic drizzle, pesto oil 9 Tuna tartar Napoleon yellow fin, truffled pommes goufrette, scallions, capers, truffle oil 10 Fried calamari salad feta, olives,... More

Starters Goat cheese tartlette Caramelized onions, oven-dried tomato, roasted spinach, balsamic drizzle, pesto oil 9 Tuna tartar Napoleon yellow fin, truffled pommes goufrette, scallions, capers, truffle oil 10 Fried calamari salad feta, olives, vine ripened tomato, chili-balsamic dressing 8. 5 Crispy packets of herbed goat cheese grilled vegetables, frizzled leeks 8. 5 Bruschetta with artichoke and peppers fresh mozzarella, Greek olives, basil, balsamic glaze 8. 5 Oysters “David” Rockefeller wine cream, roasted tomato, spinach, bacon, parmesan 9. 50 Oysters on the half shell 6 or 12 oysters, origin changes daily market price Jumbo Gulf shrimp cocktail Six colossal Gulf shrimp 11. 5 Lobster cakes Lobster, scallops, sweet potato, red pepper, lobster sauce 9. 5 Mussels with two texture chourizo sweet soft Portuguese and spicy hard Spanish chourizo, roasted tomato, garlic, wine 9. 5 David’s clam chowder thyme, brown sugar, bacon 6 Salads Blue cheese w Less