Vagabond; 2016 Spring Restaurant Week

Menu and contact information for the 2016 Spring Restaurant Week.

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Course one

Chose one

  • Mixed green salad__ — With peas, feta, radish, carrot chili vinaigrette
  • Beef tartare — With quail egg, celery, soy, benne seed cracker
  • Braised pork cheek taco — With pickled red cabbage, green apple salsa verde, pineapple, queso fresco
  • Asparagus bisque — With sunflower seed, bleu cheese

Course two

Choose one

  • Barley — With roasted leek & potato puree, maitake mushroom, carrot, ramps
  • Seared fish — With grilled asparagus, fennel, potato, saffron anglaise
  • Smoked ribeye — With tabbouleh, white bean & bacon fat purée, egg
  • Stuffed quail — With pozole verde, house chorizo, cornbread, leek

Course three

Choose one

  • Fig panna cotta — With almond brittle, apple red wine reduction, basil
  • Strawberry rhubarb cheesecake — With crisp spring carrot, balsamic anglaise
  • Bone marrow sugar cookie — With popcorn ice cream, chocolate
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