Menu and contact information for the 2013 Spring Restaurant Week.
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- Shrimp remoulade— Over romaine with deviled egg and marinated celery root.
- Mixed greens— With candied beet chips, goat cheese and pistachio vinaigrette.
- Cup of spinach rockefeller bisque— With chicken cracklings and chive crème fraîche.
- Arugula risotto— With grilled vegetables, micro herb salad and parmesan crisps.
- Garlic chargrilled mahi-mahi— And stewed okra with basmati rice.
- Pan roasted cod— With spring vegetables, chorizo and spiced shrimp broth.
- Laurel brined pork loin— With confit tomato, barley, mushroom and herb ragout.
- Braised chicken thigh— With olives, orange and sherry over buttered cauliflower purée.
- Lemon butter cake— With melba sauce and candied lemon peel.
- Almond shortbread stack— With rosewater white chocolate mousse and strawberry garni.
- Chocolate mousse torte— With smoked almond tuile and orange basil coulis.