Restaurant Week Menu 2016

First Course

 

Smoked Whitefish Toast | Pumpernickel | Blistered Grapes | Verjus Eggplant Parmesan | Pomodoro | Burrata

Grilled Baby Octopus | Fingerling Potatoes | Spanish Olives | Smoked Paprika

Pan Seared Foie Gras | Buttermilk Biscuit | Maple-Sausage Gravy

 

Second Course

 

Quinoa Bowl | Winter Vegetable Ribbons | Frietd Egg | Chimichurri

Red Door Burger (Slagel Farms) | Bacon Onion Jam | Red Barn Cheddar | Brioche Bun

Lobster Pappardelle | Sweet Peas | Smoked Bacon | Asiago

Bulgogi Glazed Short Ribs | House Kimchi

 

Dessert Course

 

Salted Caramel Pot de Creme

Artisan Cheeses | Blueberry Preserves | Artisanal Crackers

Ancho Chili-Chocolate Sorbet | Fresh Berries