Secco Wine Bar; 2013 Fall Restaurant Week

Menu and contact information for the 2013 Fall Restaurant Week.

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Course one

Chose one

  • Selection of cheeses & cured meats — Otswald chive cheddar, blue d’auvergne, serrano ham, olli calabrese salametto (choose 2)
  • Local arugula salad — With goat cheese, sunflower seeds, and mustard vinaigrette
  • Roasted mushroom soup — With lemon oil and billy bread crouton

Course two

Choose one

  • Root vegetable risotto — With fried soft-boiled egg, brussels sprout leaves, and rosemary oil
  • Chicken confit — With mustard-braised cabbage, polenta, and herb jus
  • Seared scallop — With rock shrimp, sauteed greens, yukons, almonds, and piquillo pepper sauce
  • Black lentils — With roasted carrots, pickled beets, caramelized endive, and beet butter
  • Pork tenderloin — With buckwheat spaetzle, cauliflower, garlicky greens, and poached pear puree

Course three

Choose one

  • Dark chocolate creme brulee
  • Open-faced apple pie — In puff pastry with cinnamon gelato
  • Amaretti poundcake — With fried almonds & lemon whipped cream
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