Menu and contact information for the 2013 Spring Restaurant Week.
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- Roasted beet gazpacho— With fresh crema and tarragon (GF/V).
- Mesclun greens tossed— With pickled cucumbers & red peppers and gorgonzola (GF/V).
- Caesar salad— With shredded parmesan, crispy potatoes, and anchovies (GF/VO).
- Grilled asparagus— With wild mushroom cream sauce and crispy fried shallots (GF/V).
- Beef carpaccio— With baby arugula, shaved parmesan, & black sea salt (GF).
- Roasted chicken pot pie— In puff pastry with buttered peas.
- Garlic & pepper crusted beef roast— With herb roasted potatoes and smoked baby carrots (GF).
- Salmon en papillote with lemon & green onions— Over wild Rice and roasted asparagus (GF).
- Seared green onion & mustard crab cake— With roasted green beans & red peppers and whipped potatoes (GF).
- Roasted squash gratin over wild rice— With roasted garlic butter (V).
- Creamy parmesan and sweet pea risotto— With smoked baby carrots (GF/V).
- Apple cider bread pudding— With bourbon caramel sauce (V).
- Chocolate & bacon ice cream— (GF).
- Cream cheese pound cake— With macerated strawberries and chantilly cream (V).