23rd & Main Taproom; 2015 Spring Restaurant Week

Menu and contact information for the 2015 Spring Restaurant Week.

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Course one

Chose one

  • Crab gratin — Blue crab creamed with sherry, broiled with aged Swiss and served with house-made flatbread
  • Tuna and crab stack — Blackened Ahu tuna with garlic sauteed lump crabmeat over sliced tomato and field greens and finished with a roasted red pepper pesto
  • Burrata plate — Fresh burrata mozzarella over sliced tomato with basil pesto and toasted challah bread

Course two

Choose one

  • Lamb French dip — Braised leg of lamb with Dijon Swiss cheese on toasted baguette served with red wine demi-glace
  • Chefs seafood selection — Seasonal fish selection over wilted spinach, topped wtih a creole pesto hollandaise
  • Chicken fettuccine alfredo — Parmesan cheese, pulled chicken, spinach, butter, cream, and sun-dried tomatos
  • Black pepper dusted teres — Major steak and crab with garlic mashed potatoes, broccolini, and an herbed cream sauce, topped with lump crabmeat
  • Herb-roasted airline chicken — With risotto, sauteed yellow squash, and finished with a garlic herb pan jus

Course three

Choose one

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