Monthly archive for February 2013

March Specials

Appetizers

Citrus salad with shaved fennel and blood orange vinaigrette 7.95

Brioche tart with leek and prosciutto 7.95

Fried great lakes smelts with lemon aioli 8.95

Papardelle with oyster mushrooms and butternut squash 9.95

Arugula salad with pigs’ feet croquettes and shallot vinaigrette 7.95

Seared sea scallops with white bean purée and Merguez vinaigrette 11.95

Entrees

Grilled salmon with shiitake-asparagus sauté and charred onion vinaigrette 22.95

Sautéed skate with brown butter, capers, and lemon 24.95

Pan-roasted chicken breast with baby carrots, späetzle, and mustard cream 18.95

Cassoulet with white beans, lamb shoulder, garlic sausage, and duck confit 24.95

À Côté

Side Dishes

Grilled asparagus 5.50

Pommes frites 4.95

Ratatouille 5.50

Späetzle 5.50

Haricots verts 5.50

Sautéed spinach 4.95

– Bon Appétit!
Chef Tim Kirker

February 28, 2013 | Leave a Comment » | Posted in: Specials

Cider-Braised Pork Cheeks

Cider-Braised Pork Cheeks

Duroc cheeks braised with cider, white wine, onions, thyme, garlic, and veal stock served over buttery egg noodles, butternut squash, and roasted apples.

View our complete February specials menu here.

February 21, 2013 | Leave a Comment » | Posted in: News, Specials

Smoked duck with dried fruit chutney and celery root remoulade

Smoked Duck

Smoked duck with dried fruit chutney and celery root remoulade

House-smoked duck breast is served with a chutney of apricots, currants, cherries, garlic, and ginger.

View our complete February specials menu here.

February 18, 2013 | Leave a Comment » | Posted in: News, Specials

Twice-Baked Chèvre Soufflé

Twice-Baked Chèvre Soufflé

A savory cheesecake made with goat cheese, Parmesan, béchamel sauce, served a tapenade of sun dried tomatoes, black olives, olive oil, and herbs with mixed greens and sherry-walnut vinaigrette.

View our complete February specials menu here.

February 14, 2013 | Leave a Comment » | Posted in: News, Specials

Grilled Flat Iron Steak with Winter Ratatouille

Flat Iron Steak

Grilled Flat Iron Steak with Winter Ratatouille

A “top blade steak” is grilled to temp and served sliced with a red wine sauce on a bed of “roasted” ratatouille; red onions, red peppers, zucchini, yellow squash, Chinese eggplant, garlic, and tomato.

View our complete February specials menu here.

February 11, 2013 | Leave a Comment » | Posted in: News, Specials