2941 Restaurant Week 2021
Three-Course Prix Fixe | Fifty-Five Dollars
Jan 18th - Feb 6th
Carryout & Dine-in
Appetizers

* Yellowfin Tuna Tartare
Grand-Marnier aioli, avocado mousse, jalapeño

Mushroom Velouté
fricassée of mushroom, truffle cream

* East Coast Acadian Oysters
lemon, cocktail sauce, mignonnette

* Crispy Calamari
meyer lemon-tarragon aioli

Winter Bouquet
artisan mix greens, baby radish, white balsamic vinaigrette


Entrées

* Crescent Duck Duo
duck bacon, escarole, quince confit, spiced jus

Beef Short Ribs "Bourguignon"
caramelized pearl onion, shiitake mushrooms, baby carrot, rustic potato

Parmesan Risotto
pecorino pepato, Brussel sprouts

* New Zealand King Salmon
olive oil crushed fingerling, maitake mushrooms, endive salad, San Marzano jus

* Pan Seared Sea Scallops
celery root purée, grilled leek, lemon chimichurri
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Desserts

Yuzu Frangipane
lemon frangipane, yuzu crémeux, passion fruit gelée, meringue

Chocolate Dome
chocolate cake, vanilla chantilly, mint ice cream

Espresso
Apollonia sablé, coffee ganache, caramel


By Executive Chef Bertrand Chemel