Helen’s; 2014 Fall Restaurant Week

Menu and contact information for the 2014 Fall Restaurant Week.

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Course one

Chose one

  • Black lentil & swiss chard soup — With chive cream and herb butter croutons
  • Golden beets — With baby arugula, goat cheese, hazelnuts, and sherry vinaigrette
  • Steamed mussels — With pernod broth, tomatoes, herbs de provence, matchstick potatoes, and lemon aioli
  • Sweet potato ravioli — With five spiced white sweet potatoes, pecorino broth, sage, and green onions

Course two

Choose one

  • Cider braised pork shank — With 3-cheese grits, roasted brussels sprouts, and toasted hazelnuts, cider jus
  • Pan seared sea scallops — With sweet potato purée, sautéed autumn squash, toasted pecans, and sage brown butter sauce
  • Braised beef short ribs — With root vegetable mash, collard greens, and apple brandy stout bbq sauce
  • Butternut squash gnocchi — Roasted wild mushrooms, zucchini, crispy brussels, and pecorino broth
  • Shrimp & grits — Roasted wild caught shrimp, 3-cheese grits, and roasted pepper & onion gravy

Course three

Choose one

  • Apple upside down cake — With buttermilk creme anglaise
  • Chocolate terrine — With bananas foster mousse, graham cracker praline, and salted caramel
  • Bourbon salted caramel ice cream — With apple cinnamon sorbet
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