Helen’s; 2015 Spring Restaurant Week

Menu and contact information for the 2015 Spring Restaurant Week.

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Course one

Chose one

  • Cream of cauliflower soup — With fried leeks & brussels sprouts and roasted garlic olive oil
  • Shaved beet & fennel salad — With citus segments, pickled red onion, pistachios, feta, and balsamic reduction
  • Housemade ricotta ravioli — With bell pepper confit, parmesan broth, and gremolata
  • White asparagus & soft poached egg — With english peas, prosciutto, and citrus vinaigrette
  • Steamed mussels — With pernod broth, tomato, herbs de provence, matchstick potatoes, and lemon aioli

Course two

Choose one

  • Bacon wrapped stuffed chicken — With country sausage and pistachio stuffing, potato gnocchi, english peas & asparagus, and marsala gastrique
  • Chili rubbed grilled hanger steak — With honey glazed white yams, asparagus, and green tomato salsa verde
  • Pan roasted rockfish — With braised fennel & artichoke hearts, cauliflower puree, bell pepper confit, and fried leeks
  • Shrimp and grits — With roasted jumbo shrimp, smoked gouda grits, bacon, and roasted pepper & onion gravy
  • Potato gnocchi — With english peas, asparagus, romanesco, leeks, dill pesto, parmesan broth

Course three

Choose one

  • Lavender & honey creme brûlée
  • Mint & chocolate brownie gelato
  • Elderflower & strawberry shortcake — With strawberry buttermilk sherbet
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