RESTAURANT WEEK 2008

First Course

Vegetarian White Bean and Escarole Soup

Baby Spinach, Grilled Crimini Mushrooms, Gogonzola, Caramelized Onions, Honey Mustard Vinaigrette

Roasted Beets, Ruby Grapefruit, Shaved Fennel, Mache

and Clementine Orange Vinaigrette

Truffled Country Paté with Lemon Confit, Toast Points, Grainy Mustard and Cornichons

Second Course

Pan - Seared Salmon with Vietnamese Chili Sauce, Coconut Lemongrass Broth,

Rice Noodles, Snow Peas and Shiitakes

Vegetarian Chile Rellenos Stuffed with Cilantro Rice, Cheddar, Goat Cheese, Calabaza Squash and Pine Nuts with Three Chili Sauce, Guacamole and Sour Cream

Grilled “Free -Range” Chicken with Paprika,

Lime and Tarragon Sauce,

Roasted Fingerling Potatoes and Snap Peas

Braised Short Ribs with Ancho Chili Curry, Pappardelle

and Sautéed Spinach

Dessert

Selections from our Dessert Menu