|
RESTAURANT WEEK
Appetizers Ceviche Taco, Grilled Flour Tortilla, Mexican Salsa Cream of Potato Soup, Truffle Oil and Chives Cuban Black Bean Soup, Coriander Sour Cream and Onions Eggplant Roulades, Ricotta and Basil Stuffing, Plum Tomato Sauce Roasted Beet and Red Onion Salad, Lime, Cilantro and Feta Main Courses Steamed Mussels withLinguini, Broccoli Rabe and Tomato-Fennel Broth Fish and Shellfish Stew, Cod, Shrimp and Scallops, Baby Bok Choy, Lemongrass and Thai Chili Chilled, Steamed Salmon, Roasted and Grilled Vegetable Antipasto, Watercress Sauce Grilled Berkshire Pork Chop, Scalloped Potatoes, Sour Cherries and Port Grilled Flank Steak, Garlic Mashed Potatoes andHerb Sauce Egg Fettuccini, Mushrooms, Spinach, Carrots, Zucchini, Tomatoes and Pesto Freshly Made Ricotta Ravioli, Plum Tomato sauce and Basil Dessert 28.00
|
