Restaurant Week 2014

Appetizers

Pork Rillette
Shredded house made confit pork shoulder served with toast points

Firecracker Shrimp
Stuffed with Sriracha cream cheese, wrapped in bacon, served on a bed of earthy mushrooms and wilted spinach with honeysuckle sauce.

Pear Salad
Mixed greens tossed with herbs, citrus vinaigrette, poached pear, Roquefort bleu cheese, walnuts and a baked pear chip

Entrees

Pork Tenderloin with Bacon Potatoes
7oz Pork Tenderloin, Roasted Cauliflower, apple salad with Mustard vinaigrette, Bacon jam, Bacon confit new potatoes

Tiger Shrimp and Pork Belly
Pan seared shrimp, confit pork belly, fennel Puree, orange supremes, preserved orange, rosemary oil and fresh rosemary

Pan Seared trout
Roasted red potatoes, grilled asparagus, lemon beurre blanc, lemon juice and zest, chives

Beef Short ribs
Boneless beef short ribs, Wild boar hash, wilted spinach, house braised short rib demi sauce

Vegetarian Option Available Upon Request

Desserts

Flourless Chocolate Cake
Winter spiced mousse, pomegranate, ginger foam

Sticky Toffee Pudding
Warm spice cake, pecans, bacon, sticky toffee sauce and a scoop of vanilla ice cream

 





 

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