East Coast Provisions; 2016 Spring Restaurant Week

Menu and contact information for the 2016 Spring Restaurant Week.

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Course one

Chose one

  • Crab corn & miso soup — East Coast meets West Coast, corn, miso, crab and cream
  • Beet and butternut squash salad — With arugula, goat cheese, peanuts, apple cider vinaigrette
  • Crispy sushi rice — With tempura shiitake, avocado, pickled chili, wakame, chipotle aioli, kecap manis
  • Spicy tuna roll — With sambal aioli, togarashi, cucumber, crunch dynasty, scallion
  • Calamari — With fried with spring onions, tossed with sambal honey lime sauce
  • PEI mussels — With white wine, sriracha, butter, cilantro, garlic, shallot
  • Pork belly pastrami — With East Coast kimchee, pomegranate gastrique, pickled mustard seed

Course two

Choose one

  • ½ Roasted Chicken — With cauliflower fennel gratin , gruyere, fines herbs, roasted baby kale
  • Roasted salmon — With shaved Brussels sprouts, apples, walnuts, fresh dill, beet puree
  • Crab cake — With creamed corn, pearl onions, sweet potatoes, butternut squash, haricot verts
  • 12oz Hanger Steak — With sweet potato and butternut squash hash, chimichurri sauce
  • Vegetarian hash — With sweet potatoes, butternut squash, black eyed peas, corn, peppers, onions, chimichurri sauce

Course three

Choose one

  • Chocolate lava cake — With mint crystals, candied cocoa nibs, mint chocolate gelato
  • Cereal milk panna cotta — With candied corn flakes, bruleed banana, raspberry dust, strawberry purée
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