Winter 2016 Restaurant Week Menu
Dinner
First Course Choice of
THE GREEK
Baby red romaine, Feta, Cucumber, Olives, Tomato,
steamed lotus bun, hoisin glaze, scallion, carrot
citrus vinaigrette, avocado, hearts of palm, extra
Red Onion, Feta-phyllo triangle, Oregano vinaigrette
DUCK BUNS (2 PCS)
steamed lotus bun, hoisin glaze, scallion, carrot
TUNA CRUDO
citrus vinaigrette, avocado, hearts of palm, extra
Red Onion, Feta-phyllo triangle, Oregano vinaigrette
virgin olive oil, espelette pepper
Second Course Choice of
BAKED GNOCCHI
smoked wild boar sausage, 4 cheese béchamel, rosemary
MISO HOISIN HANGER STEAK
celery root puree, grilled endive
CIOPPINO
clams, shrimp, cod, salmon, mussels, calamari, tomato fennel broth
Dessert Choice of
PAYARD MACARONS
smoked wild boar sausage, 4 cheese béchamel, rosemary
CHEESE CAKE
celery root puree, grilled endive
steamed lotus bun, hoisin glaze, scallion, carrot
CIOPPINO
citrus vinaigrette, avocado, hearts of palm, extra
Red Onion, Feta-phyllo triangle, Oregano vinaigrette
virgin olive oil, espelette pepper