Winter Restaurant Week Menu 2015
Poor Man’s Shrimp Cocktail – Fresh cauliflower is poached in a lemony, garlicky, crab boil style broth to take the place of shrimp here and served with our house made cocktail sauce.
Bourbon Glazed Local Pork Belly – Local grass fed pork belly is slow roasted until juicy and tender then seared until crisp, glazed with our bourbon reduction and served with mashed potatoes.
Sunflower-Kale Salad – Local organic kale tossed with scallions, parsley, organic sunflower seeds, carrots, sesame oil, olive oil and lemon juice on a bed of organic greens.
Black and Blue Wagyu-Portabella – A petite cut of silky wagyu sirloin grilled to perfection and served on a blackened portabella cap with a root veggie hash and finished with a blue cheese cream sauce. $25.15
Scallops with Smoky Blood Orange Reduction and Winter Risotto – Wild caught jumbo sea scallops are seared until opaque and tender then topped with a reduction of fresh blood orange juice, shallots, smoked paprika and butter. Served with our creamy organic risotto infused with parsnip puree, parmesan and fresh kale. $30.15
(v) BBQ Tofu with Root Veggie Kim Chi Fried Rice – Organic tofu is seared until crisp and glazed with our Korean style BBQ sauce of tamari, brown sugar, garlic, ginger, sesame and love then served on a bed of fried rice infused with our house made kim chi of local turnips, radishes, celery root and carrots. $20.15
Chocolate Flourless Hazelnut Torte
Key Lime Pie
Mexican Hot Chocolate Bread Pudding with Chipotle Caramel