– SRW Menu ~ April 2013
FIRSTS
Pâté de Campagne
Soupe au Pistou with Sweet Peas and Asparagus†
Wild Gulf Prawns with Harissa, Orange, Oil Cured Olives, Fennel, and Fingerling Potatoes†
Sugar Snap, Snow, and English Pea Salad with Almonds, Dates, and Tahini Yogurt†
SECONDS
Dungeness Crab & Lemongrass Risotto Cakes with Ginger–Lime Aïoli
Flat Iron Steak Salad with Fenugreek, Dandelion Greens, and Hummus†
Red Wine Braised Pork Shoulder with Macaronia and Kefalograviera Cheese
Roasted Chicken Breast with Mole Amarillo, Black Beans, and a Grilled Scallion–Radish Salad†
AFTERS
Almond Rhubarb Cake with Cinnamon Anglaise
Pineapple Coconut Mousse† with Pistachio Short Bread
Chocolate Pound Cake with Hazelnut Cheesecake Swirl
†prepared without gluten
Vegetarian Menu ~ three courses $25
Sugar Snap, Snow, and English Pea Salad with Toasted Almonds, Dates, Radish, and Tahini Yogurt
Leek, Potato, and Goat Cheese Tart with Walnut–Thyme Pesto
Choice of Dessert from the Restaurant Week Menu
Amy McCray, Chef/Owner
Mary Cortez, Sous Chef
