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 b├ęchamel, 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 b├ęchamel, 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