Metzger; 2016 Spring Restaurant Week

Menu and contact information for the 2016 Spring Restaurant Week.

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Course one

Chose one

  • Romaine and herb salad — With parsley mint dressing, pecorino, and bottarga
  • Pea soup — With bavarian ham, creme fraiche, mint
  • Marrow bone — With mushroom marmalade, pickled shallot, marrow toast
  • Smorrebrod — Egg salad, pickles, spring vegetables

Course two

Choose one

  • Roast chicken — With Siberian kale salad, carrots, carrot caper caesar
  • Pork schnitzel — With braised kraut, duck fat fingerling potatoes, dijon aioli
  • Pan-seared fluke — With white beans, sausage, ramps
  • Spelt risotto — With roasted mushrooms, pickled mustard seed, asparagus

Course three

Choose one

  • Chocolate ice cream sundae — With salted caramel, peanut brittle, peanut butter marshmallow, caramelized white chocolate shell
  • Buttermilk cheesecake — With strawberry, rhubarb, red wine
  • Vanilla bean panna cotta — With cassis granita, montenegro citrus
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