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Restaurant Week

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Restaurant Week

August 12 -26, 2017

Restaurant Week Menu
3 Course Luncheon Menu
$15

Appetizer

Soupe A L’Oignon
Caramelize Sweet Onion,
Vermouth, Sherry Wine, Beef Jus, Gruyere, Crostini

Crab Cake
Blue Swimming Lump Crab,
Petite Salad with a
Lemon Mustard Aioli

 Entrée

Lox Toast
Herb cream cheese,
Norwegian smoke salmon,
shave onion, poached egg,
crispy capers.

The Club
Garlic aioli, arugula, avocado, tomato, shaved turkey, bacon, gruyere cheese

 Dessert

Pear William Cake
Vanilla chiffon cake layered with pear Bavarian mousse, topped with a caramel mirror glaze
and sliced toasted almonds.

Truffle Mousse Cake
3 layer marble cake separated by a layer of dark and
white truffle mousse,
smothered with
dark chocolate ganache.

 


3 Course Dinner Menu
$35

Appetizer

Soupe A L’Oignon
Caramelize Sweet Onion,
Vermouth, Sherry Wine, Beef Jus, Gruyere, Crostini

Crab Cake
Blue Swimming Lump Crab,
Petite Salad with a
Lemon Mustard Aioli

Mimosa Salad
Spinach, Shave Onion,
Hard Boiled Eggs,
Fine Herbs, Cherry Tomato,
with a House Vinaigrette

Entrée

Pesto crusted Chilean Sea bass with a White Bean Cassoulet
Basil pesto, sun-dried tomato
apple smoked bacon, Northern beans, mico-greens

Lamb Lollipop
Half Rack of New Zealand Lamb, Root Puree, Arugula, Market Tomato, Figs, Infuse Oil,
Blackberry Jus

Dessert

Pear William Cake
Vanilla chiffon cake layered with pear Bavarian mousse, topped with a caramel mirror glaze
and sliced toasted almonds.

Truffle Mousse Cake
3 layer marble cake separated by a layer of dark and
white truffle mousse, smothered with
dark chocolate ganache.

 

 

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