january 22-28, 2018 restaurant week

 

lunch | 15

 

first course:

salad of shaved fennel | arugula | pear | slivered almonds |roquefort | olive oil

chicken liver mousse tartine | pickle radish | red onion | soft herbs

poached potatoes | haricot vert | bitter greens | garlic vinaigrette | soft-boiled egg

 

second course:

pan-seared salmon | provenҫal bean stew | lemon oil

grilled chicken breast sandwich | tomato jam | brûléed onion | bibb lettuce | frites

blt | rye | rosemary mayo | tomato jam | bacon au poivre | bibb lettuce | frites

 

third course:

chocolate winter spiced torte | chocolate mousse | cassis sorbet | vanilla bean sauce

cinnamon beignets | feuille de brick basket |espresso ice cream | caramel sauce



dinner | 30

 

first course:

baked brie | salted toasted pecans | red wine poached pear | honey

smoked trout | radishes | potato crackling

brûléed goat cheese salad | frisée | french herbs | toasted walnuts | warm baguette

 

second course:

market fish | chorizo tomato broth | roasted potatoes | fennel

seared pork belly | blood orange gastrique | cabbage shaved carrots

mille feuille of duck | wild mushrooms | pearl onion | bird jus

 

third course:

chocolate winter spiced torte | chocolate mousse | cassis sorbet | vanilla bean sauce

cinnamon beignets | feuille de brick basket | espresso ice cream | caramel sauce

 

ANOTHER FINE RESTAURANT

FROM URBAN FOOD GROUP

 

 

 

 

 

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