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RESTAURANT WEEK LUNCH
$24.07
APPETIZERS
Tempura Calamari
thai chili sauce
Simple Fishtail Salad
field greens, tomatoes and dijon vinaigrette
Yesterday’s Soup
Dry Roasted Angry Mussels
chili oil, basil and lemon
5 Dressed Oysters
pickled thai vegetables
Tuna & Salmon Tartare
crème fraîche
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ENTREES
Chicken & Shrimp Cobb Salad
avocado, bacon and dijon vinaigrette
Big Eye Tuna Burger
wasabi mayo and french fries
Roasted Striped Bass Provençale
baby zucchini
Pan Roasted Atlantic Salmon
braised bok choy and two curries
Bay Scallop Carbonara
english peas, bacon and oven dried tomato
Goat Cheese Ravioli
mushroom broth and sundried tomato
SIDES $5 EACH OR 3 FOR $13
French Fries with Garlic & Parsley
Cauliflower Brulée
Asparagus Tempura
DESSERTS
Chocolate Almond Torte
almond ice cream
Lemon Layer Cake
crème fraîche ice cream
Caramel Panna Cotta
housemade cracker jacks
Fishtail Fruit Bowl
fruits, berries and cranberry port granite
Ice Cream & Sorbet
three scoops
David Burke’s Cheesecake Lollipop Tree
bubblegum whipped cream and raspberries
($10 supplement or in lieu of two desserts)
Executive Chef: Patrick Vaccariello
Pastry Chef: Leona Sager
*Please note that these are the most current Prix fixe menus from the restaurants featured at TravelsinTaste.com. They may have changed their personnel, menu, pricing, decor, hours of operation, etc., since the last publication. The competitive and creative nature of the fine dining scene virtually assures that changes will occur on a frequent basis in order to make diners happier, meals more pleasurable and visits more frequent. Most restaurants welcome inquiries about their current hours, menu and more.
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