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V Mertz Restaurant
with creamy Vidalia onion dressing, cracked pepper-grana padano croutons, oven-dried tomato and basil
with brandy cream sauce, roasted baby red potatoes and a medley of vegetables
with bacon-leek-tomato tard and maytag blue cheese pan sauce
with beurre blanc and whipped potatoes
with artisan ricotta and Vidalia onion, sauteed porcini with herb jus
with blood orange gelee, sea beans and lotus root chips
with smoked tomato mousse, caper emulsion, red pepper agrodulce and artisan honey-thyme vinaigrette
with peach, puree, fennel crisp and fennel tapenade
with tomato-cilantro reduction, balsamic vidalia onion and roasted artichoke
roasted rack and braised lamb shank with porcini-vegetable succotash and pistachio-mint filo
with brandy cream sauce and oven-roasted baby red potatoes
sheep's milk
sheep's milk
cow's milk
goat's milk
goat's milk
goat's milk
golden gooseberry asparagus coulis country toast organic greens and New Yukon gold potato
gala apple soubise caramel apple gastriqu baby leek lemon verbena consomme
summer vegetable ragout panisse lamb jus and condensed radicchio porcini puree
summer berries rosewater-orange reduction
Menu for V Mertz Restaurant provided by Allmenus.com
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