This is our new 4 course special for the week.e get ya some! First Course: Appetizer Bourbon Brine Duroc Pork Belly Served with With a juniper berry & cherry chutney and our in-house bourbon lacquer. Second Course: Salad Grilled radicchio with Gorgonzola, walnuts and finished with a honey balsamic vinaigrette. Third Course: Entree Confit of pheasant served with tournedos of tenderloin, paired with potato fondant and artichoke barigoule, finished with a salmis sauce. Fourth Course: Dessert Coconut Mango Brique (Cake) Served with caramelized pineapple créme anglaise.
Posted on: Wed, 26 Mar 2014 14:21:15 +0000