Restaurant Week
Three Course Prix Fixe Dinner
$28.95
Starters
Sopa de Pollo
You’ll love it! A delicious Latin American style chicken soup with pinto beans, tomatoes, onion, garlic, cumin and some spice - avocado and cilantro garnish.
Roasted Parsnips and Beets
Bed of baby field greens, dollop of ricotta accented with lemon zest.
Housemade Shrimp and Vegetable Spring Roll
Ginger-pineapple dipping sauce.
Asian Style Scallion and Sesame Seed Pancake with Latin Style Pork
East meets West: Our scallion pancake has a delightfully zesty filling of crumbled chorizo and shredded pork
accented with orange and cumin.
Skewered Za’atar Dusted Swordfish
A light dusting of an exotic Middle Eastern spice blend (thyme, marjoram, sumac & toasted sesame seeds),
said to “awaken the mind & strengthen the body,” lends a little intrigue to our grilled swordfishwith zucchini and onion. Our skewers are drizzled with extra virgin olive oil; sprinkled with feta cheese crumbles and Castelvetrano olives.
Entrées
Chicken Bouillabaisse
This dish takes its inspiration from the classic fish stew from the south of France. Besides being a
chicken-on-the-bone bouillabaisse, this dish also includes an inspired little twist with the addition of kielbasa and potatoes.
It is flavored with tomatoes, celery, carrots, herbes de Provence, white wine, lemon zest and a splash of Pernod.
Crostini with rouille
Seared and Roasted Australian Barramundi with Kohlrabi Gratin
Barramundi, native to Australia, is a heart-healthy firm fish with delicate flesh
and a mild, slightly sweet flavor, somewhat similar to sea bass.
The juiciness of kohlrabi lends a fresher, lighter taste than other gratins, yet it’s
still rich and comforting. Our fish is finished with a dollop of rocket pesto (arugula and pine nuts).
Baby field greens with lime vinaigrette
New Orleans Style BBQ Shrimp
“The Big Easy”, as New Orleans is sometimes called, has the best dishes, the best music
and the most colorful culinary history. Sautéed shrimp in a buttery sauce enlivened
with garlic, Cajun seasonings & herbs.
Dirty rice Haricots verts
TrofiePirro Pasta withSausages and Spring Vegetables
A medley of North African lamb merguez, country duck and Cajun andouille sausages tossed
withEnglish peas, cherry tomatoes, yellow peppers, ramps, garlic and extra virgin olive oil.
Filet Mignon* “Tower” with Demi-Glace ($7 surcharge)
Filet mignon is layered with roasted red onion & roasted tomato.
Soft polenta Asparagus
Sweet Indulgences
Old Fashioned Root Beer Float – Root beer fizzy with vanilla ice-cream. Or doctor it up with a shot of grown up Root Beer Schnapps ($4 surcharge)
Trio of Petit Cupcakes– Pineapple, Mandarin-Orange, Banana flavors.
Medley of Berries Crostada– Blackberries, blueberries, raspberries and strawberries tossed in Crème de Cassis.
Brownie Sundae with Blackberry Goat Cheese Swirl - Walnuts and vanilla ice cream garnish.
Plum Torte – Warm butter cake with plums creates a magical sweet and tart experience.
*The SCHD requires us to provide you with this health information: This menu item consists of, or contains meat, fish, shellfish, or fresh shell eggs that are raw or not cooked to proper temperature
to destroy harmful bacteria and/or virus. Consuming raw or undercooked meats, fish, shellfish or fresh shell eggs may increase your risk of food-borne illness, especially if you have certain medical conditions