The Daily; 2016 Spring Restaurant Week

Menu and contact information for the 2016 Spring Restaurant Week.

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Course one

Chose one

  • Soup du jour
  • Beet salad — Mixed greens, crispy farro, toasted hazelnut, pickled shallots, balsamic dressing 
  • Bruschetta — With marinated heirloom cherry tomatoes, smoked chippolini onions, house made mozzarella, basil, balsamic reduction, grilled baguette
  • Steamed pork or tofu buns — With Autumn olive farm roasted pork or twin oaks tofu, pickled carrots & cucumbers, hoisin barbeque sauce
  • Seared rare tuna — With pickled cucumbers & carrots, wakame, pickled ginger, sweet soy reduction, wasabi aioli, sesame tuile

Course two

Choose one

  • Curried lentil bowl — With brown rice, sweet potatoes, zucchini, spinach, tamarind sambal sauce, mint chutney
  • Seared salmon — With orange ginger glaze, quinoa johnny cake, apple-jicama slaw
  • Blackened mahi tacos — With pickled red cabbage, avocado, roasted corn pico, cilantro lime sauce, black beans and rice, side of house made hot sauce 
  • Roasted chicken — With roasted garlic whipped potatoes, grilled asparagus, lemon herb pan sauce
  • Harris Ranch hangar steak — With roasted fingerling potatoes, carrots, brussels leaves, lemongrass bordelaise 

Course three

Choose one

  • Espresso creme brulee — With chocolate covered espresso bean, turbinado crust
  • Organic Mexican flourless chocolate torte — With arriba dark chocolate, coconut nectar cashews, cinnamon, cayenne, cacao nibs, pecan & almond crust
  • Gelato or sorbet — Ask for today’s flavor
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