Menu and contact information for the 2015 Fall Restaurant Week.
- 2300 Main Street
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- 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
- 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
- Flourless chocolate torte
- Vanilla crème brulee
- Key lime pie