Restaurant Devon - Monrovia, CA

with vinaigrette

fresh mozzarella, sliced tomatoes and basil layered between wontons, with a balsamic reduction

selected by the chef daily

radicchio endive

veal stock reduction

in a garlic butter sauce

in a champagne sauce, and topped with salmon roe

over julienne cucumbers, caviar dressing

romaine lettuce with sherry orange vinaigrette

french feta cheese with a tomato fig dressing

sauteed, over enoki mushrooms with a truff1e sauce

selected daily

grilled and finished with a light mustard sauce

fresh calf's liver sauteed, with capers, shallots and extra-virgin olive oil, served over onions

madeira sauce

with a morel mushroom sauce

basil sauce

roasted with a black current reduction

rib-eye steak with a port wine sauce

stuffed with lamb mousse, sauteed with a red wine sage sauce

selected by the chef daily