Classic apple tart, calvados caramel, vanilla bean ice cream | Trio of seasonal fruits sorbet: rhubarb, mandarin orange, blood orange
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Auberge du Soleil, Napa (Feb 2017)
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Market salad, roasted curry squash, balsamic onions, sunflower seeds, sherry vinaigrette with Sonoma chicken | Blue crab salad, wakame, watercress, sugar snap peas, radish, yuzu kosho | Tempura maitake mushroom, forbidden rice, bok choy, curry, purple daikon
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Auberge du Soleil, Napa (Feb 2017)
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Lunch in Napa Valley at 1* Auberge du Soleil by Executive Chef Robert Curry. Mediterranean-inspired cuisine that uses fresh, seasonal ingredients and sourced locally.
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Auberge du Soleil, Napa (Feb 2017)
#cityfoodsters_napa
#cityfoodsters_aubergedusoleil