Helen’s; 2013 Spring Restaurant Week

Menu and contact information for the 2013 Spring Restaurant Week.

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Course one

Choose one

  • Red pepper soup— Cucumber relish, garlic olive oil.
  • Roasted golden beets— Goat cheese, citrus, mixed lettuces, white balsamic vinaigrette.
  • Quinoa and chickpea salad— Edamame, feta, toasted pine nuts, meyer lemon-herb vinaigrette.
  • Helen’s steamed mussels— Pernod broth, herbs de provence, matchstick potatoes, lemon aioli.
  • Portobello mushroom ravioli— Surryano ham, sweet peas, artichoke hearts, parmesan, fennel-tomato jus.

Course two

Choose one

  • Grilled New York strip steak— Buttermilk mashed potatoes, roasted peppers and onions, chimichurri sauce.
  • Carolina rubbed pork tenderloin— Sweet potato, bacon, and apple hash, brussels sprouts, cider-mustard glaze.
  • Bacon wrapped stuffed chicken— Spicy italian sausage and herb stuffing, buttermilk mashed potatoes, braised broccoli rabe and garlic, marsala gastrique.
  • Jumbo lump crabcake— Asparagus, portobello mushrooms, stewed tomatoes, parmesan grits, gremolata, soffritto sauce.
  • Vegetarian red curry— Steamed white rice, roasted eggplant, peppers and onions, basil, red curry-coconut broth.

Course three

Choose one

  • Strawberry-mint sorbet— Strawberry and blackberry compote, pistachio crumbles.
  • Helen’s “Snickers”— Fudge brownie, nougat, salted virginia peanuts and caramel, chocolate sauce.
  • Lemon chess creme brûlée— Buttermilk biscuit crust, meyer lemon custard, blueberry compote.
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