Menu and contact information for the 2012 Spring Restaurant Week.
- 1209 East Cary Street
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- Vegetable soup–With pasta and pesto.
- Country pate–With pickled vegetables and grain mustard.
- Goat cheese crostini–With arugula salad and walnut vinaigrette.
- Avocado and heart of palm–With brandied tomato aioli.
- Bistro steak–With red wine sauce and pommes frites.
- Seasoned ground lamb in puff pastry–With frisee salad and garlic mustard vinaigrette.
- Duck confit–With green peppercorn sauce, roasted potato, and portabello.
- Sauteed trout fillet–With almond butter and haricot vert.
- Rock shrimp risotto–With lemon herb butter.
- Meatless chef’s choice
- White wine poached flounder–With leek, carrot, celery, and cream sauce.
- Chocolate pudding–With marshmallow and passion fruit coulis.
- St Germain creme brulee
- Fresh seasonal fruit–With orange blossom sabayon.
- Crepe–With banana and hazelnut cream.