Main Course (Choice of One) Herb Roasted Chicken Tartine Open-face sourdough, chicken, avocado, caramelized onion, gruyere cheese Seared Salmon Tataki With fennel-arugula-orange salad, honey-wasabi sauce 3.0 oz Spice Rubbed Flat Iron Steak & Romaine Hearts Red onion, radish, pomegranate, Roquefort vinaigrette Sautéed Rainbow Trout Over Puy lentils with haricot vert, almonds, spinach, Dijon dressing Herb and Ricotta Gnocchi With tomato leek fondue and Valencey chevre Seared Scallop Tagliatelle Peas, smoked bacon, shallot cream over semolina pasta Free Range Duck Breast In Boston lettuce with 5 spice Israeli cous-cous, mango, ratatouille, carrot-ginger vinaigrette Starter or Secondary Course (Choice of One or 2 Artisan Cheeses)
Seasonal Soup Roasted Tomato-Garlic Soup With Croque Monsieur Baked Brie & Arugula Walnuts, pears & a roasted shallot vinaigrette Domaine Hudson Mixed Salad With apples, fennel, hazelnuts, brown butter, and a 15-year-old balsamic vinegar drizzle Desserts Server will provide the daily dessert selections including our City Restaurant Week signature dessert: Baileys Cheesecake with Macadamia Crust. Artisan Cheeses Served in 1-oz portions with flat bread crackers, sliced baguette, fruit compote, and orange & thyme marinated kalamata olives. Choice of any 2 from a list of current selections. |