Helen’s; 2015 Fall Restaurant Week

Menu and contact information for the 2015 Fall Restaurant Week.

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Course one

Chose one

  • Cream of cauliflower soup — With crispy brussels and roasted garlic olive oil
  • Lentil, cabbage, and sausage soup — With chive sour cream
  • Roasted beets salad — With autumn greens, toasted pecans, spiced orange-honey vinaigrette, and goat cheese
  • Steamed mussels — With pernod broth, tomato, herbs de provence, matchstick potatoes, lemon aioli
  • Roasted cauliflower & baby carrots — With citrus segments, pistachios, and harissa

Course two

Choose one

  • Bacon wrapped stuffed chicken — With country sausage-pistachio stuffing, mashed potato, roasted baby carrots & broccoli, and sherry glaze
  • Shrimp -n- grits — Wild caught shrimp, smoked gouda grits, bacon, bell pepper, and onion gravy
  • Sweet potato ravioli — With oregano-hazelnut pesto, pecorino broth, sage, and green onions
  • Grilled moroccan spiced hanger steak — With roasted baby carrots & broccoli, mashed potato, pickled lemon, harissa
  • Cider-braised pork shank — With smoked gouda grits, brussels sprouts, toasted hazelnuts
  • Pan-roasted rockfish — With butternut squash & potato puree, braised cabbage, sage, and brown butter

Course three

Choose one

  • Chocolate espresso mousse — Cocoa whipped cream, salted hazelnuts, and chambord-spiked berries
  • Caramel apple napoleon — Puff pastry, spiced apples, caramel sauce, and pastry cream
  • Banana pudding ice cream sandwich — Roasted banana ice cream and snicker doodle cookies
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