Lulu’s Restaurant; 2013 Spring Restaurant Week

Menu and contact information for the 2013 Spring Restaurant Week.

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Course one

Choose one

  • Chopped kale salad— Cranberries, poached chestnuts, chevre frites, watermelon-cayenne vinaigrette (v,g).
  • Kedgeree— House-smoked salmon, hard-boiled quail eggs, celery root, peas, rocket, clam & rasher vinaigrette (g).
  • “Fish sticks” & chips— Batter-fried rockfish skewer, mushy peas, yucca fries, vinegar (g).
  • Roasted root vegetable salad— Ginger-coriander-citrus emulsion, macadamia nut garnish (v,g).

Course two

Choose one

  • Pan-seared rockfish— Potato-black garlic mash, mustard greens chips, watermelon-tomato nage (g).
  • Sweet tea-brined pork belly— Braised mustard greens, black-eyed pea & brie bisque (g).
  • Duck “Makhani”— Smoked duck breast, quinoa & parsley salad, garam masala & butter broth (g).
  • Goat pie— Slow-roasted goat & pea stew in coconut gravy with a masa dough crust, smoked tomato chutney (g).

Course three

Choose one

  • Chocolate peanut butter pie— (v)
  • Crème brûlée— (g, v)
  • Fruit tower— Spiced belgian dark chocolate, dark berry crème anglaise (g, v).
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