Restaurant Week 2013 Dinner Menu
3 Courses / $23.13 per person
Available February 25th March 8thTO BEGIN
Native Lettuce & Farm Stand Saladfried shallot, grape tomato, red onion, English cucumber, balsamic vinaigrette
- or -
Chicken & White Bean Soup
Tuscan kale, extra virgin olive oil
CHOICE OF
Grilled Hanger Steakgorgonzola crust, arugula almond pesto, mashed Yukon potato, fresh vegetables
- or -
Pan Seared Day Boat Cod
tomato, capers, touch of balsamic, house rice pilaf, fresh vegetables
- or -
Wild Mushroom & Fettuccini
peas, shallots, toasted truffle bread crumbs
SAVE ROOM
English Lemon Pudding Cakewhipped cream, raspberry purée
- or -
Amaretto Strip Cake
almond cherry purée, vanilla ice cream





