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Fashion Institute of Design and Merchandising Design 1 Quarter 2 // Winter 2012
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AMPERSAND
fork & knife
restaurant
STARTERS
ASSORTED SEASONAL PICKLESComes with: dill
4
CRISPY SURF CLAMSComes with: caper, pickle aioli
11
MARKET LETTUCE SALADComes with: olives, tangerines, walnut vinaigrette
11
POBLANO SOUPComes with: crispy pork belly, grapes, crème fraiche
8
ENTREES
BELLWETHER FAMS RICOTTA FRITTERSComes with: saba, saffron honey
7
DASHI MARINATED YELLOWTAILComes with: avocado, hash brown, tonburi
15
LAMB NECK HASHComes with: toasted quinoa, fried jidori egg
13
PAPPARDELLE PASTAComes with: pork and beef rago, fried egg
11
7 OZ LAZY OX BURGERComes with: cantal cheese, green peppercorn mustard
14
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