Menu and contact information for the 2012 Spring Restaurant Week.
- 2110 East Main Street
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- Chilled spring pea soup–With preserves, lemon, mint, and marscapone.
- Foie gras and chicken liver terrine–With strawberry, fennel, and raisin puree.
- Bibb lettuce–With smoky blue cheese, radish, bacon, and gribiche.
- Smoked arctic char–With butter bean mash, citrus, and cucumber.
- Flank steak–With asparagus, charred ramps, fingerling potatoes, and romesco sauce.
- Wood grilled quail–With wild mushrooms, spinach, gnocchi, and parsley-sunflower seed pesto.
- Choice of pizza–White (garlic, fontina, oregano, red pepper flakes, and olive oil), Margharita (san marzano tomatoes, cow mozzarella, prosciutto, and arugula).
- Pavlova roulade–With almonds, basil, marscapone, lemon curd, and strawberries.
- Rusty’s famous cream puff