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Restaurant
Week Summer Menu
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| Three
Course Prix Fixe Dinner |
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1st
Week |
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| First
Course |
| (Choice
of one) |
| Chilled
Grilled Watermelon Soup
Crème
fraiche |
| Park
South Salad
mixed
greens, Haricots Verts, cucumbers ,
goat
cheese crostini, balsamic vinaigrette |
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| Second
Course |
| (Choice
of one) |
| Slow
Roasted Wild Striped Bass
Toasted
Almond Cauliflower puree, baby arugula, Onion
Chutney,Syrah
Demi |
Pan
Roasted Organic Chicken
Mushroom
Risotto, Lemon Essence, Haricots Verts |
| Spaghetti
Alle Vongole
White
Wine Poached Manilla Clams, Spinach, Pecorino, Cherry
Tomato Garlic Sauce
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| Third
Course |
| Strawberry
Rhubarb Crumble
Oatmeal
Streusel, mascarpone cream
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$35.00 |
Plus
Tax & Gratuity |
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2nd
Week |
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| First
Course |
(Choice
of one) |
| English
Pea Gazpacho
Grapefruit
Granite |
| Baby
Frisse & Pear
Candied
Pecans, Red Onion, Maytag Blue Cheese |
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| Second
Course |
(Choice
of one) |
| Grilled
Portuguese Octopus
Tomato
confit, Asparagus,Corn Bread, Roasted Garlic saffron coulis
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Pan
Roasted Organic Chicken
Mushroom
Risotto, Lemon Essence, Haricots Verts |
| Spaghetti
Alle Vongole
White
Wine Poached Manilla Clams, Spinach, Pecorino,
Cherry
Tomato Garlic Sauce |
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| Third
Course |
| Key
Lime Pie
Meringue
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$35.00 |
Plus
Tax & Gratuity |
Executive
Chef: Hector Tice
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