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– SRW Menu ~ April 2013

3 Courses ~ $28
Choose one item from each course
offered Sunday~Thursday, April 7 ~ 18

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

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