Menu May 21-23 2020


Dinner A:

Breast of Duck Sliders (2 per person) w/ Cherry Chutney, Greens and Shoestring Potatoes.

Served w/ White Bean and Tuna Pasta Salad in Lemon Vinaigrette.

Apricot Panna Cotta w/ Almond Streusel for Dessert.

Suggested Wine Pairing : Bodegas Canopy “Ganadero” Garnacha, Spain $22

 

Dinner B:

Dylan’s Special Fried Rice w/ Glazed Pork Belly and Hoisin Glazed Korean Short Rib.

Served w/ Brussels Sprout Salad. 

Apricot Panna Cotta w/ Almond Streusel for Dessert.

Suggested Wine Pairing : Four Vines Zinfandel, California $28

 

Dinner C:

Oven Baked Filet of Icelandic Cod w/ Calbrian Chili Peas, Tumeric Roasted Cauliflower, 

Potato Chickpea Fritters.

Served w/ Cucumber Raita Salad.

Apricot Panna Cotta w/ Almond Streusel for Dessert.

Montecchieesi Vermentino/ Chardonnay, Italy $22

 

Sides:

Pecorino Fries w/ Garlic Aioli $7

Chickpea Fries w/ Romesco $9

Crispy Cauliflower with Sweet Korean Glaze, Scallions and Sesame $9