Menu and contact information for the 2013 Spring Restaurant Week.
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- Curried kabocha squash bisque
- Duck confit, candied hazelnuts
- Caramelized pear salad— Arugula, goat cheese, toasted hazelnuts, sherry honey vinaigrette.
- “Brusselkraut”— German style Kraut using brussel sprouts, sausage craft artisan link, caraway cream sauce.
- Miso marinated halibut— Pickled pears, watercress, orange, coriander and pea coulis.
- Baked vegetable byaldi— Layers of eggplant, squash, zucchini, roasted peppers, basil, ricotta, roasted tomato and tomatillo sauce.
- Pan seared duck breast— Berny potatoes, braised cipollini onion, black cherry sauce.
- Lemongrass and coconut ice cream
- Almond tuile— Ginger syrup.
- Pineapple cheesecake
- Guava coulis