Restaurant Week
$29.95 per person
Spring Restaurant Week - 2019
To Start
Aguachile
shrimp – avocado – cucumber – red onion – cilantro - lime – tortilla chips
Duck Confit Potsticker
daikon radish – carrots – green peppers – scallion – ponzu dipping sauce
Black Mission Fig Tart
chevre – fig jam - crispy prosciutto – cipollini & balsamic gastrique
Asparagus Soup
nasturtium leaves - garlic & lemon cream
Entrées
Pan Roasted Duck Breast
smoked tomato beurre blanc – cauliflower rice – grilled eggplant – parmesan risotto
Veal Porchetta
veal – pork belly – herb stuffing - glazed globe carrots – baby fennel – new potato – veal jus
Fettuccini Con Pulpo
grilled portuguese octopus – linguica – zucchini – summer squash – tuscan kale – fried garbanzo beans
Lomo Saltado
peruvian beef – trio of peppers – tomatos – hand cut fries
Vegetable Lasagna
zuchinni & summer squash noodles – red pepper fennel tomato sauce – ricotta mozzarella
To Finish
Pots de Crème
chocolate custard – ginger snaps – cinnamon whipped cream
Frozen Rhubarb & Strawberry Soufflé
dark chocolate dipped strawberries