WINTER RESTAURANT WEEK
Monday January 28th to Wednesday January 30th
Three course Lunch: $25.00
Appetizer, Choice of:
NEW ENGLAND CLAM CHOWDER
garnished with herbs & crisp bacon
ROASTED BEET and GOAT CHEESE SALAD
shaved fennel, frisée, walnuts, horseradish vinaigrette
OR
CHICKEN RISOTTO
shiitake mushrooms, sun dried tomatoes,
manchego cheese, truffle butter
Entrée, Choice of:
SEAFOOD PAELLA
grilled shrimp, steamed clams and mussels, crab meat,
roasted chicken, lamb sausage, saffron rice
SEARED ARCTIC CHAR
cauliflower mash, wild mushrooms, black truffle sauce
OR
COBB SALAD
roasted chicken breast, fingerling potatoes, avocado,
stilton, tomato, bacon, lemon chive dressing
Dessert, Choice of:
WARM GRANNY SMITH & CRANBERRY CRUMBLE
walnuts, almond milk ice cream (vegan/gluten free)
CHOCOLATE MOUSSE CAKE
bitter chocolate ice cream,
chocolate and caramel sauce, chopped heath bar
OR
FLAN de QUESO
roasted pineapple, fresh cream
Monday January 28th to Wednesday January 30th
Three course dinner: $38.00
Appetizer, Choice of:
NEW ENGLAND CLAM CHOWDER
garnished with fresh herbs & crisp bacon
CHOPPED SALAD
turnips, jicama, beets, roasted onions, carrots, celery,
green apple, fennel, yellow peppers, enoki mushrooms,
mesclun greens, ginger shallot vinaigrette
OR
DUCK CONFIT TOSTADA
arugula, frisée, white beans, cranberries, tahini sauce
Entrée, Choice of:
ROASTED PEKIN DUCK BREAST
sautéed shiitake mushrooms, pea greens, soba noodles,
kumquat & tamarind sauce
CORIANDER CRUSTED YELLOWFIN TUNA
coconut & jasmine rice, carrots, shiitake mushrooms,
wakame seaweed, citrus spiked soy sauce
OR
PORK RIB EYE
celery root & apple purée, baby bok choy, ginger port sauce
Dessert, Choice of:
MOCHA BREAD PUDDING
kahlua sabayon, candied orange, fior di latte
BLACK and WHITE SUNDAE
OR
FLAN de QUESO
roasted pineapple, fresh cream
with caramelized bananas
CHEF YOEL CRUZ
