Avenue 805; 2013 Spring Restaurant Week

Menu and contact information for the 2013 Spring Restaurant Week.

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Course one

Choose one

  • Spring salad of mixed greens— Tossed in champagne honey vinaigrette, with grapefruit wedges, prosciutto and Pecorino Romano.
  • Bruschetta with duck confit and gorgonzola— Drizzled with raspberry sauce and topped with micro basil.
  • Chilled potato and asparagus soup— With fresh lump crab meat and chives.

Course two

Choose one

  • Braised beef short ribs with au jus over parsnip and potato hash— With brown butter Brussels sprouts.
  • Saffron ravioli stuffed with rockfish and crab— Simmered in court bouillon with tomato concasse and Crimini mushrooms.
  • House made sausage and stewed white beans— With pancetta and swiss chard.

Course three

Choose one

  • Rum raisin gelato over pound cake— Drizzled with a rum royal icing.
  • Tiramisu ice cream sandwich with chocolate ganache— And mocha whipped cream.
  • Carrot cake— With french vanilla gelato and caramel sauce.
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