Bistro 27; 2013 Spring Restaurant Week

Menu and contact information for the 2013 Spring Restaurant Week.

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Course one

Choose one

  • Spiced leeks and potato soup— With parmesan cheese fritter.
  • Calamari fritti
  • Bistro 27 salad— Mesclun mix with candied walnuts, bosc pears, gorg?onzola & honey vinaigrette.
  • Classic caesar salad.

Course two

Choose one

  • Homemade beef ravioli— With a tomato cream sauce.
  • Ruby red trout with crayfish etoufee— Over a parsnips puree
    and beurre blanc.
  • Quail stuffed with sausage— Over a shitake mushroom farro risotto
    vegetarian spanakopita with feta cheese.
  • Pork tenderloin medallion wrap— With bacon ,grilled mascarpone and rosemary.
  • Polenta cake madeira wine glaze
  • Beef goulash— With roasted shallots and carrots over rice and barley cake.

Course three

Choose one

  • Hazelnut chocolate tart
  • Mini cheesecake with mixed berries
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