Supper; 2016 Spring Restaurant Week

Menu and contact information for the 2016 Spring Restaurant Week.

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Course one

Chose one

  • Cucumber gazpacho — With avocado, radish and crème fraiche
  • Charcuterie board — With house made ham, fig, bleu cheese, honey and crostini
  • Cioppini — Clams, Shrimp, Andouille, Sweet Corn, Red Potatoes in a Tomato, Orange and Fennel Broth served with Grilled Bread

Course two

Choose one

  • Brined bone-in duroc pork chop — With warm german potato salad with shallots, snap peas and arugula topped with pickled mustard seeds
  • Rainbow trout — With leeks, shallots and garlic served over farotto with pancetta, peas and asparagus, citrus zest and topped with pickled squash and zucchini
  • Marinated eggplant — With cherry tomato and haloumi skewer served with an almond, golden raisin, mint rice pilaf and caponata

Course three

Choose one

  • Banana pudding
  • Bourbon marshmallow s’mores
  • Mint chocolate chip ice cream sandwich
  • Krispy Kreme bread pudding
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