Restaurant Week 2008
First Course
Soup of the Day
Spinach and Walnut Salad
With Maytag blue cheese and a light French walnut oil
Tuna Tartare
With Shallots, jalapeño,
lemon and olive oil
served with wonton
chips
Second Course
Homemade Potato Gnocchi
Served with mixed wild mushrooms and a parmigiano nage
Pan Seared Atlantic
Salmon
Pomegranate marinated salmon with sautéed celery root,
celeriac and fennel salad with a pomegranate gastrique
Roasted Giannone Chicken
With
Yukon
gold potato puree, caramelized pearl onions,
Asparagus,
baby carrots and a rosemary chicken jus
Third Course
House made Tiramisu
Citrus Napoleon
With lemon curd, fresh berries, homemade whipped cream
And a limoncello syrup
