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Restaurant
Week Menu |
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1st
Week |
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| First
Course |
| (Choice
of one) |
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| Sweet
Corn Soup
Pico
De Gallo |
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| Baby
Frisee and Pear Salad
Candied
Pecans, Red Onion, Maytag Blue Cheese |
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| Second
Course |
| (Choice
of one) |
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| Pan
Roasted Pollack
Hummus,
Cucumber Haricots Verts Salad
Creamy
Lemon Vinaigrette |
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Pan
Roasted Organic Chicken
Mushroom
Risotto, Lemon Essence, Haricots Verts |
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| Spaghetti
Alla Vongole
White
Wine Poached Manilla Clams, Spinach,
Pecorino,
Cherry Tomato Garlic Sauce |
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| Third
Course |
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| Burgundy
Wine Poached Anjour Pear
Vanilla
Whipped Cream
Port
Wine Reduction
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2nd
Week |
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| First
Course |
(Choice
of one) |
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| Smoked
Tomato Soup
Fresh
Cut Basil |
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| Park
South Salad
Mixed
Greens, French Beans, Goat Cheese Crostini,
Balsamic
Vinaigrette |
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| Second
Course |
(Choice
of one) |
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| Pan
Roasted Red Grouper
Grilled
Corn, Tomato, Asparagus, Watercress
Pink
Grapefruit Vinaigrette |
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Pan
Roasted Organic Chicken
Mushroom
Risotto, Lemon Essence, Haricots Verts |
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| Spaghetti
Alla Vongole
White
Wine Poached Manilla Clams, Spinach,
Pecorino,
Cherry Tomato Garlic Sauce |
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| Third
Course |
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| Lemon
Infused Rich Pudding
Butter
Cookie Tuile |
Executive
Chef: Hector Tice
Back
to top |
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