The Tobacco Co; 2016 Spring Restaurant Week

Menu and contact information for the 2016 Spring Restaurant Week.

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Course one

Chose one

  • Oysters Monterey (GF) — Local oysters on the half shell with Applewood bacon, sliced jalapeños, and Monterey Jack cheese
  • Pork tenderloin (GF) — A molasses marinated grilled pork medallion with orange fennel salad
  • Spring salad (V) — Goat cheese, dried cranberries, roasted sunflower seeds, and polenta croutons on a bed of baby kale and radicchio, drizzled with honey balsamic dressing
  • Sweet potato & sausage soup —Roasted sweet potato and andouille sausage in a cream base, topped with chives

Course two

Choose one

  • Pecan chicken — Pecan-crusted chicken breast topped with a bourbon maple mustard cream sauce, and served with whipped sweet potatoes and Brussels sprouts
  • vegetable lasagna (V) — Layers of artichokes, spinach, asparagus, mixed squash, and roasted red peppers between tender sheets of pasta with fontina cream sauce
  • Fish of the day (GF) — Chef’s choice of fresh fish served blackened and pan seared, topped with grilled pineapple-jalapeño salsa and coconut rice
  • Leg of lamb (GF) — Sliced marinated grilled leg of lamb drizzled with a fig-infused balsamic glaze and served over buttery whipped Yukon potatoes and grilled asparagus

Course three

Choose one

  • Butter cake (V) — A smaller version of our signature dessert, blended with extra butter and cream cheese before baking, topped with whipped cream and raspberry sauce
  • Crème brulée cheesecake (V, GF) — Creamy custard folded into cheesecake batter on a baby oat crust with a strawberry
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