menu this week at the Hidden Kitchen
Start:
Leek, Roquefort, and Crème Fraiche Tart
Organic Baby Arugula Salad
or
Organic Kabocha Squash Soup
Rye Croutons & Nutmeg Crème Fraiche
or
American-Made Charcuterie Plate with Accompaniments
Prosciutto, Chorizo, and Speck
Main:
Pan-Roasted Cod with Thyme
Tomato, Pine Nut , Chile , Currant, and Olive
or
Braised Shoulder of Veal
Anson Mills Grits, Glazed Turnips
End:
Artisinal Cheese Plate with Accompaniments
or
Lemon Tart
Chantilly Cream, Lemon Zest
Call 714-662-5808 for reservations
Thursdays and Fridays only
