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Menu for Restaurant Week
Regular Menu Will Also Be Served
March 8th-14th
Appetizers – Choice of one
Greek Kiss Chevre, Belgian Endive, Kalamata Olive
Slow Roasted Kuraboto Pork Belly, Smoked Pork-Coca-Cola Jus
Duo of Malpeque Oysters ,P.E.I Canada
Entrée – Choice of one
Painted Hills Hanger Steak, Fingerlings, Brussels Sprouts and Chimmichurri
Pan Roasted Artic Char, Broccoli, Preserved Tomato
Crisp fried Lamb Shank, Coarse Ground Grits, Worcestershire-Leek Soubise
Desserts – Choice of one
Warm Lemon Buttermilk Bread Pudding, Lemon Zest Curd
Dark Chocolate Fudge Cake, Vanilla Marchmellow
Florida Strawberries, Whipped Cream Biscuit, Basil Ice Cream
