2014 Restaurant Week

Posted in: Events- Jan 17, 2014 No Comments

Tuesday, January 28th to Saturday, February 1st

FIRST COURSE

Roasted Local Apple | Frisée | Sorrel | Candied Pecans | Pecorino | Lemon Herb Emulsion
Parsnip Ginger Soup | Sage Chip | Parmesan Touille
PEI Mussels | Pinot Gris | Fine Herbs | Garlic | Shallots

SECOND COURSE

Ragged Mountain Trout | Braised Fennel | Farro | Roasted Red Pepper | Saffron
Timbercreek Braised Chicken Thigh | Navy Bean Ragout | House Bacon | Herbs | Confit Tomato | Haricot Vert
Polyface Pork Loin | Parmesan Risotto | Brussels Sprouts
Roasted Acorn Squash | Creamed Kale | Crimini | Pecorino | Pecan

THIRD COURSE

Poached Pears | French Vanilla Ice Cream
Pumpkin Créme Brûleé | Candied Cranberries
Chocolate Torte

Tuesday, January 28th to Saturday, February 1st
$35 plus $1 donation

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