April 9 – 13, 2018
New Haven Restaurant Week
dinner only, Monday through Friday
DINNER
Monday–Friday, April 9 –13
$34, three-courses (beverage, tax, and gratuity not included)
add $19 for wine pairing (wine-3oz./dessert-1.5oz.)
appetizers (choose one)
kale salad
kale, cranberries, parmesan cheese crackers, apples, creamy dijon-apple cider vinaigrette
clam-shrimp soup
celery, potato, carrots, leeks, parsley
duck prosciutto salad
beets, baby arugula, balsamic vinegar
entrées (choose one)
vegetable lasagna
bell peppers, zucchini, tomato, onions, ricotta, mozzarella, parmesan cheese foam
basque style risotto
calasparra rice, bay scallops, shrimp, maine mussels, parsley oil, fumet
pork tenderloin
savoy cabbage, sweet potato purée, rosemary, bread crumbs, apple cider sauce
desserts (choose one)
chocolate crémeux
bittersweet chocolate, coffee sauce, fresh berries, caramel
white chocolate sponge cake
passion fruit curd, blueberry compote, almond tulip
flan
caramel custard flan, lemon peel ice cream