Rowland’s; 2016 Spring Restaurant Week

Menu and contact information for the 2016 Spring Restaurant Week.

— ∮∮∮ —

Course one

Chose one

  • Sweet pea bisque — With prosciutto
  • House made gravlax_ — With potato latke and apple salad
  • Spring mix — With grapefruit, avocado, smoked trout, and grapefruit vinaigrette
  • Crispy calamari — With arugula, and creamy ginger dressing
  • Pork carnitas taco — With cilantro chimi churri and mango slaw

Course two

Choose one

  • Roasted monk fish — With spicy chorizo, little neck clams, celery root puree, and bouillabaisse broth
  • Toasted quinoa — With Okinawa sweet potato, kale, pinenuts, sunny side egg, and roasted shallot vinaigrette
  • Chicken tangine — With roasted cauliflower, castelvetrano olives, couscous
  • Conchiglie pasta — With local shrimp, rapini, pine nut pesto, and pecorino
  • Lomo saltado (Peruvian beef stir fry) — With sticky rice

Course three

Choose one

  • Virginia’s carrot cake
  • Belgium chocolate bread pudding
  • Kumquat upside down cake
  • error

    Report an error

There are no reader comments. Add yours.