This weeks menu: OUR MENUS CHANGE REGULARLY DINNER Dinner - April 8th-12th 1ST COURSE Fried Squash Blossoms Stuffed with Lobster, Lemon Scented Ricotta Cheese, Parmesan, Garlic, Curry-Tomato Jam 2ND COURSE Shaved Fennel, Jicama, Pear, Quinoa, Watercress, Blackened Candied Walnuts, Maytag Blue Cheese, Roasted Pear-Whole Grain Mustard Vinaigrette 3RD COURSE Seared Scottish Salmon, Applewood Bacon-Vidalia Onion Crust, White Cheddar Grits, Spring Peas, Sweet Corn, Tasso Ham, Grilled Scallion-Citrus Vinaigrette OR Roasted New Zealand Lamb Loin Marinated in Herbs, Lemon and Garlic, Goat Cheese-Chive Pierogi, Shiitake Mushrooms, Broccolini, Red Wine-Lamb Jus Reduction *This week we can also substitute Lamb for Filet Mignon or Ribeye.* By Request only. 4TH COURSE Citrus Pound Cake with Warm White Chocolate Liquid Center, Cocoanut Gelato, Raspberry, Vanilla Bean Tuile Menu Designed by Executive Chef Branden Levine HOURS OF OPERATION: Tuesday - Saturday Open at 5:30pm - Last Seating: 8:30pm
Posted on: Wed, 09 Apr 2014 19:08:21 +0000
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