This week was our first week to have a two-night service. It's nice to work out the kinks from the first night and then hopefully have smooth sailing the second. Although we still are waiting for the word to get out about us being open for dinner, our food is getting more exciting each week~
AMUSE: Mango with Currant Balsamic and Macadamia
BREAD: Red Wine Pretzel with Fig Butter (on our house-made granite plates)
SALAD: Crispy Pork Belly, Warm Fingerling, Jicama, Butter Lettuce and Maytag Bleu
PASTA: Sweet Potato Ravioli with Spicy Amaretto and Fried Creminelli Varzi
ENTREE: Grilled Eggplant with Bulgar, Currant and Tomato Chutney, Indian Cippolini Onion Rings
DESSERT: Beet Cake, Charcoal Honeycomb,
Brûléed Oranges, Marjoram-Mint Gelato
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