Restaurant Week March 15 – 27, 2009
~ Lunch Menu ~
3 Courses $20.09
Price is per person and excludes beverage, tax and gratuity.
~ Appetizers ~
Mesclun salad with balsamic vinaigrette, roasted walnuts, Great Hill blue cheese and sliced pear
Lobster Bisque
Wild Mushroom and goat cheese turnover in warm buttered Phyllo leaves
~ Entrees ~
Braised short ribs in rich red wine and veal stock reduction on papparadelle pasta with horseradish crème fraiche
Baked Haddock in white wine with red grape and Calamata olive tapenade, artichoke-Fontina raviolis and toasted pine nuts
Grilled breast of chicken with a green peppercorn – whole grain mustard sauce and a grilled corn and sweet bell pepper succotash
Apple - Cranberry stuffed roast pork loin with apple cider sauce and mashed sweet potatoes
~ Desserts ~
Meyer Lemon Crème Brulee
Chocolate Decadence Cake
Pear Almond Tart
Restaurant Week March 15 – 27, 2009
~ Dinner Specials ~
3 Courses $33.09
Price is per person and excludes beverage, tax and gratuity.
~ Appetizers ~
Mesclun salad with balsamic vinaigrette, roasted walnuts, Great Hill blue cheese and sliced pear
Lobster Bisque
Wild Mushroom and goat cheese turnover in warm buttered Phyllo leaves
~ Entrees ~
Sautéed filet of salmon, on lemon risotto with toasted almond asparagus and watercress aioli
Roast Rack of Lamb a mint béarnaise, cranberry wild rice and lavender honey julienned vegetables
Braised short ribs in rich red wine and veal stock reduction on papparadelle pasta with horseradish crème fraiche
Baked Haddock in white wine with red grape and Calamata olive tapenade, artichoke-Fontina raviolis and toasted pine nuts
Apple - Cranberry stuffed roast pork loin with apple cider sauce and mashed sweet potatoes
~ Desserts ~
Meyer Lemon Crème Brulee
Chocolate Decadence Cake
Pear Almond Tart
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