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~ Restaurant Showcase Week Lunch Menu ~
Two Course - $15.10 per person
Prices do not include beverage, tax or gratuity
APPETIZERS
Oyster on the Half Shell
Served with a chipotle bloody Mary “cocktail” juice and micro celery
Sliced Melon and Prosciutto
Shaved Parmigiano - Reggiano and balsamic syrup
ENTREES
Nori Wrapped Arctic Char
Black sesame sushi rice cake, mirin green beans stir fried with bell pepper and tofu. Garnished with sriracha aioli
Crisped Sous-Vide Chicken Breast
Slow poached chicken served with a black bean cake, micro cilantro, red pepper coulis, and spicy red cabbage
Veal Milanese Marrone
Thin veal delicately breaded with seasoned ciabatta crumbs and pan fried in brown butter. Served with fresh herb pesto potato gnocchi and pimento
DESSERTS
Boston Cream Pie Napoleon
Rhubarb and Strawberry Cobbler with Blackberry Ice Cream
~ Restaurant Showcase Week Dinner Menu ~
Three Course - $33.10 per person
Prices do not include beverage, tax or gratuity
APPETIZERS
Oysters on the Half Shell
Served with a chipotle bloody Mary “cocktail” juice and micro celery
Black Bean Cake and Crisped Sous-Vide Chicken Breast
Micro cilantro, red pepper coulis, and spicy red cabbage
ENTREES
Nori Wrapped Arctic Char
Black sesame sushi rice cake, mirin green beans stir fried with bell pepper and tofu. Garnished with sriracha aioli
Meyers All Natural Skirt Steak and Vidalia Trio (6 oz.)
Seasoned in only sea salt and cracked pepper and served with Caramelized Vidalia onion compound butter, Vidalia rings, and purple Peruvian Vidalia Lyonnaise potato
Veal Milanese Marrone
6 oz. pounded veal delicately breaded with seasoned ciabatta crumbs and pan fried in brown butter. Served with fresh herb pesto potato gnocchi and pimento
DESSERTS
Boston Cream Pie Napoleon
Rhubarb and Strawberry Cobbler with Blackberry Ice Cream
* The above items are cooked to order
Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness
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