Their Restaurant Week menu was $29.
Winter Green Salad--Balsamic Grapes, Roasted Butternut Squash, Candied Pecans, Gorgonzola, Meyer Lemon Vinaigrette. This was a good salad but it was small.
Roasted Cauliflower and Parsnip Soup with Truffle Chantilly, Bacon Roasted Croutons. This was thick and creamy.
Jagerschnitzel with Buttered Spaetzle, Porcini and Wild Mushroom Cognac Sauce. This was really good this time. The jagerschnitzel was perfectly made and not greasy. The mushroom sauce was delicious!
Butter Seared Sole Filet with Asparagus and Pea Risotto, Pea Shoot Salad, Chardonnay Reduction. The sole was very good as well.
Dessert was Butter Poundcake with Strawberries in Grand Marnier Sauce and Lime Syrup.
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