RESTAURANT WEEK 2009

Course One

Housemade Soft Pretzels with green chile-and-beer fondue*

Black Truffle Deviled Egg

Baby Beets w/ skordalia

Course Two

Carrot and Orange Soup with coconut marshmallow and mint

Boston Bibb and Herb Salad with apple, bacon, cornbread and buttermilk dressing*

Grilled Flatbread with clams, bacon, sweet garlic and peperonata

Course Three

Pan Roasted Skate with crab-and-tomato salsa, grilled watermelon and jalapeño oil*

Striped Bass with corn, oyster mushrooms and scallions, warm tomato relish

Spice Crusted Mackerel with grilled romaine, roasted olives, hard cooked egg & bagna cauda

Course Four

Vinegar Braised Chicken with figs, smoked bacon, anson mills grits and three bean salad*

Moroccan Grilled Lamb Ribs with smoked eggplant, yogurt and apricot chutney

Red Wine Braised Brisket with mushrooms, onions and kasha

Dessert

Banana Bread Pudding with nutella and vanilla ice cream

Grilled Pound Cake with stone fruit, pineapple sage and toasted almond ice cream*

Mixed Berry Crisp with oatmeal streusel and vanilla ice cream

This was by far the best dinning experience I have ever had! The ones marked are what I had but of course I was there with family and it's all required for everyone to order each different entree so we can nibble and reach across the table.