1
Executive Chef ~ Kristin Beringson Sous Chef ~ Ben Houk Restaurant Week 2014 January 20 th -25 th Three courses $30.14 Please choose one from each course .............. Spinach and baby ruby chard salad Roasted beets, feta, pickled edamame, cashew, blood orange-honey vin Green curry and roasted corn soup Hazelnut pesto, cilantro .............. Pan seared swordfish, Quinoa, spinach, sundried tomato, lemon cream, asparagus, watercress oil Risotto Roasted eggplant, wild mushroom, watercress, butternut, cotija, corn and scallion Johnny cake Smoked meatloaf Black trumpet mushroom, purple kale, whipped kennebecs, white bbq ………….. Blueberry and apple crumble Orange zest, pistachio brittle Flourless chocolate cake White chocolate ganache, vanilla bean cream, candied walnut ………….. A selection of red and white wines are also available for $20.14 per bottle
