Restaurant Week 2019 Winter Restaurant Week | Page 79

$35 Three Course Prix-Fixe Dinner for One
First Course Choice:
House Salad
Small Caesar Salad
Cup of Tomato Bisque
Second Course Choice:
Bistro Steak
Grilled teres major * (a cut of beef that is as lean and tender as filet), sliced and
finished with cracked peppercorn demi-glace, served with horseradish mashed
potatoes and green beans.
Lump Crab Cakes
Two 4 oz colossal lump crab cakes, pan seared and brushed with lemon butter,
served with Cajun sweet potato wedges, green beans and a spiced remoulade.
Mushroom Ravioli & Shrimp
Wild mushroom ravioli sautéed with fresh spinach, pancetta, mushrooms,
tomatoes, and onions in a sherry-parmesan cream sauce, topped with blackened
shrimp, finished with parmesan cheese
Third Course Choice:
Seasonal Cheesecake
Chocolate Mousse Cake