June 27, 2017 - No Comments!

Menu Week of 6.27


TO START

CHICKEN EGGROLLS / 8
soy sesame aioli, pea shoots

GOAT SLIDERS / 9
curry yogurt tahini, couscous, radish

TUNA POKE / 9
watermelon, rice, mint, citrus soy dressing, garlic scape, purple kale

SHRIMP & SQUID NOODLES / 11
lemongrass coconut broth, pistachio, papaya, chilled rice noodles

ROASTED TROUT / 11
grapefruit, ginger vinaigrette, lacinato, toast

FLATBREAD /9
blue cheese, roasted garlic, tomato puree, olives, basil

CAPRESE / 8.5
maple brook mozzarella, basil, roasted tomato, grilled bread, pine nuts, balsamic

TOMATO SOUP / 7
cheddar, cream, zucchini, corn, grilled bread

GREENS / 7
cucumber, red wine vinaigrette, chèvre, sunflower seeds

 


MIDDLE

WASABI ROASTED SALMON / 20
sushi rice, cucumber, mango, sweet soy, toasted nori

PORK CHOP / 19
ancho chili tomato sauce, grilled bratwurst, mashed red bliss potatoes 

CURRY CHICKEN / 19
roasted cauliflower, parsley butter lentils, peach chutney

SEARED BEEF TENDERLOIN/ 20
tamarind, jicama & bell pepper slaw, corn cake

ASPARAGUS CREPES / 17
tomato ragout of corn, onion, eggplant, zucchini, fennel,chèvre, basil


TO FINISH

COCONUT MOUSSE / 7
blueberries, lemon ‘crouton’

CARAMEL APPLES & CINNAMON ICE CREAM / 7
pecan, almond cake

CHOCOLATE CAKE / 7
mint ganache, raspberries, pomegranate syrup, mint

Published by: black_krim_sarah in Weekly Menu

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