Correspondents' Lunch menu for January 27 through February 2
Soup: Tomato and Bean Soup
Salad: Chef Salad with Carrot Julienne and Black Olive
Chef's Recommended Fish with Massa Sauce
Beef Cheek Curry with Pumpkin and Rosemary-flavored Potatoes
Spaghetti Aglio Olio Peperoncino with Rape Blossoms
For other available menu items, please see the Main Bar page.