Helen’s; 2016 Spring Restaurant Week

Menu and contact information for the 2016 Spring Restaurant Week.

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Course one

Chose one

  • Sautéed calamari — With capers, red onion, tomato, bell pepper, herb butter
  • Bibb lettuce and pear — With feta, pickled red onion, green goddess dressing
  • Asparagus and fingerling potato — With soft boiled egg, pine nuts, English peas, bacon, honey mustard vinaigrette
  • Caramelized leek and potato soup

Course two

Choose one

  • Grilled hanger steak — With fingerling potato bravas, broccoli rabe, harissa aioli, tobacco leeks
  • Bacon wrapped stuffed chicken — With ramp pesto risotto, Brussels sprout leaves, Apple mostarda
  • Pan roasted Rockfish — With Romanesco purée, asparagus, bell pepper confit
  • Ramp pesto risotto — With asparagus, english peas, pecorino romano
  • Spaghetti squash — With braised fennel, broccoli rabe, ramps, pine nuts, Pecorino Romano

Course three

Choose one

  • White chocolate and raspberry terrine — With pistachios, chocolate sauce
  • Strawberry rhubarb napoleon
  • Thai Coffee Gelato
  • Lavender sorbet
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