23rd & Main Taproom; 2015 Fall Restaurant Week

Menu and contact information for the 2015 Fall Restaurant Week.

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Course one

Chose one

  • Mezza — Hummus, artichoke hearts, feta, pickled vegetables, tzatziki
  • Tuna and crab stack — Blackened ahi tuna with sautéed garlic and crabmeat over tomato, field greens, finished with roasted red pepper pesto.
  • Burrata salad — Fresh burrata mozzarella with tomato, red onion, basil, and crostini

Course two

Choose one

  • Lamb french dip — Braised leg of lamb with dijon swiss cheese on toasted baguette
    with red wine demi-glace
  • Chefs seafood selection — Seasonal fish selection over wilted spinach topped with a creole hollandaise
  • Chicken fettuccine alfredo — Pulled chicken, spinach, and sundried tomatoes
  • Black pepper hangar steak and crab — With garlic mashed potatoes, broccolini, and an herbed cream sauce; topped with lump crab meat
  • Herb roasted airline chicken — With risotto, sautéed seasonal vegetables, and garlic herb pan jus

Course three

Choose one

  • Flourless chocolate torte
  • Vanilla crème brulee
  • Key lime pie
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