EAST END RESTAURANT WEEK

SPRING 2017
THREE COURSE PRIX FIXE $28.95

MARCH 26 - APRIL 2
* Offered only until 7pm on Saturday, 04/01


SOUP OF THE DAY

SPRING RADISH SALAD W/ ASPARAGUS & YUZU VINAIGRETTE

CHICKEN LIVER PATE W/ PICKLED BEETS & RYE TOAST POINTS

“THE WEDGE”
HEART OF ICEBERG W/ RED ONION, TOMATOES, CUCUMBER & BLUE CHEESE VINAIGRETTE

ARTISANAL GREENS W/ BARTLETT PEARS, MANCHEGO CHEESE,PUMPKIN SEEDS & SHERRY VINAIGRETTE (SUPPL CHG +$3)

GREEN GARBANZO & JALAPENO-LIME HUMMUS W/ GRILLED FLATBREAD & MARINATED OLIVES

(SUPPL CHG +$3)

SALMON TARTARE** W/ SCALLION, LIME, JALAPEÑO & POTATO GAUFRETTE (SUPPL CHG +$4)

CRISPY CALAMARI W/ SIRACHA – LIME AIOLI (SUPPL CHG +$3)

 

E N T R E E S

PE I MUSSELS W/ SHALLOTS, & CILANTRO IN A COCONUT HABAÑERO BROTH W/CHIMICHURRI CROSTINI

FETTUCCINE W/ BRAISED SHORT RIBS, FRESNO CHILIES, CERIGNOLA OLIVES & PECORINO PEPATO

FRESNO BURGER W/ LETTUCE, TOMATO, RED ONION & POMMES FRITES

CHICKEN MILANESE W/ ARUGULA & GOAT CHEESE SALAD, ROASTED TOMATO SAUCE

LINGUINI W/ MONTAUK LITTLENECK CLAMS  CHORIZO IN A SPICY WINE BROTH (SUPPL CHG +$4)

PAN SEARED SCOTTISH SALMON W/ CARAMELIZED LEEKS, BLACK TRUFFLE-FARRO RISOTTO & ASPARAGUS SALT (SUPPL CHG +$6)

GRILLED HANGER STEAK W/ ARUGULA SALAD, POMMES FRITES & SAUCE VERTS (SUPPL CHG +$6)

ROASTED NATURAL CHICKEN BREAST W/ SAUTÉED HARICOT VERTS, POTATO PURÉE & TRUFFLE-THYME JUS (SUPPL CHG +$6)

CAZUELA ROASTED LOCAL TILEFISH W/ MAITAKE, ENOKI & SHIITAKE MUSHROOMS,

BOK CHOY, RICE NOODLES, LEMONGRASS DASHI & BEAN SPROUT - THAI BASIL SALAD (SUPPL CHG +$8)

GRILLED DUROC PORK CHOP W/ BUTTERMILK CORNBREAD, FRIED BRUSSELS SPROUTS,BACON JAM & GUAJILLO SALSA
(SUPPL CHG +$8)