Menu May 28-May 30

Dinner A:

Breast of Duck w/ Coconut Curry Vegetables Over Noodles

Served w/ Green Papaya/Mango Peanut Salad in Thai Chili Vinaigrette.

Homemade Sea Salt Brownies for Dessert

Suggested Wine Pairing : Spier Chenin Blanc, South Africa $22

 

Dinner B:

Icelandic Cod  Fish Tacos In Yucatan Marinade w/ Lime Coleslaw

Served w/ Fried Black Bean Cakes and Mexican Rice 

Homemade Sea Salt Brownies for Dessert

Suggested Wine Pairing : Seven Terraces Sauvignon Blanc, New Zealand $22

 

Dinner C:

Beef Tenderloin and Braised Brisket on Toasted Bun w/ Caramelized Onion, 

Choice of Blue or Cheddar Cheese

Served w/ Twice Baked Potato and House Caesar Salad w/ Sourdough Croutons

Homemade Sea Salt Brownies for Dessert

Carmen Gran Reserva Cabernet Sauvignon, Chile $22

 

Sides:

Pecorino Fries w/ Garlic Aioli $7

Chickpea Fries w/ Romesco $9

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

 Brussels Sprout Salad w/ Citrus Vinaigrette, Egg, Pecorino and Toasted Almonds  $10