23rd and Main; 2016 Spring Restaurant Week

Menu and contact information for the 2016 Spring Restaurant Week.

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Course one

Chose one

  • Risotto fritters — With crispy prosciutto, goat cheese, tomato coulis
  • Roasted yellow pepper bisque — With lump crab and chive oil                                                                                                  
  • Caprese salad — Fresh mozzarella, tomato, red onion, basil and balsamic

Course two

Choose one

  • Blackened ahi tuna — With couscous, lump crab, asparagus
  • Chicken cordon bleu — Airline breast topped with prosciutto and Swiss, grits, mustard cream
  • Black pepper sirloin — With garlic mashed potatoes, tobacco onions, bleu crumbles, whiskey jus
  • Pasta primavera — With roasted vegetables and pomodoro

Course three

Choose one

  • Chocolate mousse
  • Key lime pie
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