Estilo; 2015 Spring Restaurant Week

Menu and contact information for the 2015 Spring Restaurant Week.

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Course one

Chose one

  • Beet salad — With pea shoots, blood orange, honey vinaigrette, and bitter chocolate crumb (v)
  • Ceviche — With lime, avocado, and black bean puree (g)
  • Smoked chicken wings — With crushed pistachios, pickled fresno chilis, and tequila honey glaze (g)
  • House marinated olives — With GA olive oil, and vincotto (v)(g)
  • Fried hearts of palm — With romesco (v)

Course two

Choose one

  • Carnitas tacos — With corn tortilla, smoked tomato fig salsa, pickled red onion, and queso fresco (g)
  • Smoked beef cheek tacos — With corn tortilla, crispy sweet potato, pickles, salsa verde, and radish (g)
  • Slow roasted goat — With masa cake, chili puree, cilantro vinaigrette, scallion, and radish
  • Roasted fish — With chimichurri, pineapple pico, and Serrano Ham crumb
  • Pig head tamale — With butternut squash mole, queso fresco crema, spiced pecans, and pickled chilis (g)
  • Chipotle mango braised rabbit — With black beans and lime marinated cucumber

Course three

Choose one

  • Mexican chocolate pot de creme — With spiced whip and pistachio brittle
  • Rosemary olive oil cake — With blood orange guajillo chutney, and chocolate bark
  • Queso fresco brulee — With corn nuts, smoked salt
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