Menu and contact information for the 2012 Spring Restaurant Week.
- 27 West Broad Street
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- Calamari Fritti–Flash-fried calamari served with marinara and a saffron aioli.
- Mussels Marinara–Prince Edward Island mussels steamed and tossed in house made Marinara
- Twenty Seven Bistro Salad–Baby lettuces, sliced Bosc pears, red onions, candied walnuts, Gorgonzola cheese, and tomatoes tossed in honey vinaigrette
- Classic Caesar Salad
- Soup of the day
- Chicken Artichokes–Chicken breast sautéed with artichoke hearts and roasted shallots covered in a butter sauce.
- Beef Ravioli–House made ravioli made of beef and Fontina cheese in a tomato cream sauce.
- Flounder–Pan seared flounder with baby shrimp, leeks and tomato concasse in a Chardonnay sauce.
- Capellini–Angel hair pasta with julienne vegetables in a spiced tomato sauce.
- Steak au poivre–Pan seared Sirloin steak served in a crushed black, gray, and green peppercorn sauce
- Pork Meditteraneo–Pork tenderloin stuffed with red pepper, feta cheese, and spinach over an Israeli couscous salad
- Nutella Profiterolis
- Mini cheesecake