Restaurant Week Menu April 2018

Appetizers

Cream of Asparagus Soup
Oyster mushroom, garnished with crispy prosciutto

Spring Bibb Salad
Shaved radish, spring peas, red onion, buttermilk basil dressing

Pate de Campagne
With stone ground mustard, pickled red onion, crostini, cornichon

Mains

Seared Cod in Herbed Fumet
Black beluga lentil,oyster mushroom, fried leeks

Shrimp Creole
Creole tomato sauce,stone ground creamy cheddar grits

Grilled Bay Brined Pork Loin
Lyonnaise potatoes,broccolini, Dijon cream sauce

Spring Pea Risotto
Grilled zucchini, sumac dusted fried sunchoke

Braised Chicken Thigh
Orange, cherry, mushroom jus over parmesan polenta

Desserts

Classic Lemon Butter Cake
Garnished with candied lemon peel and raspberry coulis

Blueberry Mousse
Crumbled shortbread and whipped cream