On Sunday night, our last Restaurant Week meal was at Jack & Tony's. It's located at 115 4th Street. They offered a $29 three-course dinner.
One of the choices for the 1st course was Mac and Cheese with Herbed Breadcrumb Crust. The cheese sauce was creamy but not too rich.
Another 1st course option was ‘BLT’ Salad, butter lettuce, bacon, tomato and homemade ranch.
The last option was a bowl of potato-leek soup, cheddar and chive. None of us ordered it.
The options for the main course included New York Strip, scalloped Yukon gold potatoes, Cabernet sauce. Last year, this was delicious and had a nice flavor. This year, the steak was cut thick and gristly.
The Scottish Salmon, first-of-the-season asparagus, lemon hollandaise was delicious. The salmon was pan fried with a nice crust. The hollandaise was creamy.
Braised short rib was fork tender.
Dessert options included Mexican Chocolate Pot de Creme. This was thin and more like pudding rather than thick like pot de creme.
Fresh Strawberries on rum cake, Chantilly cream was the better dessert option.
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