Restaurant Week Menus 2014
August 17 - 22 & 24 - 29, 2014
ho fun noodles, Thai basil, pickled Fresno chiles and
Asian long beans with herbed pork sausage
Compressed Plums and Local Greens Salad
shaved gouda, ginger-ponzu vinaigrette, and toasted hazelnuts
Salt & Pepper Fried Clam Strips
charred chili tarter sauce
Pan Seared Faroe Island Salmon
white bean hummus, spicy cucumber-heirloom tomato salad and sesame-soy glaze
Tamarind Glazed Chicken Breast
Thai fried rice and Verrill Farms arrowhead cabbage salad
Grilled Flat Iron Carne Asada
Szechuan blackbean puree and Verrill Farms corn queso fresco
Blue Ginger Dessert
To be posted soon...
Before placing your order, please inform your server if a person in your party has a food allergy.
*Price per person excludes beverages, tax and gratuity.
**Consuming raw/rare foods can be a potential health concern for some people.
Menus are subject to change