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Меню
Restaurant Week 2
Restaurant Week
Three course lunch 24.07
On Sundays, a 24.07 three course prix fixe brunch will be available in lieu of the lunch prix fixe
Three course dinner 35
Peekytoe crab, sherry vinegar, croutons
Benchmark Burger
Dry-aged, hand cut fries, homemade fixins choice of: gruyere, cheddar, goat cheese, blue cheese
Roasted Acorn Squash
Curried quinoa, summer squash, wild mushrooms
Cherry and White Chocolate Bread Pudding
Cherry chutney, cherry sorbet
Marinated Steak and Tomato Salad
Baby arugula, spiced goat cheese, cilantro pesto
Roasted Carrot and Avocado Salad
Vadouvan yogurt, cumin vinaigrette
Scottish Salmon a la Plancha
Smoked eggplant, swiss chard, zaatar nage
Dark Chocolate Custard
Candied pistachios, salted caramel, caramel gelato
Meyer Lemon Panna Cotta
Mint gelee, blueberry compote
Smoked Pork Turnover
Aged cheddar, baby arugula, BBQ aioli
Organic Seasonal Lettuces
Crisp yuca, black pepper roasted strawberries, goat cheese, truffle vinaigrette
Pan Seared Crabcakes
Southwestern slaw, chipotle aioli
Dark Chocolate Custard
Candied pistachios, salted caramel, caramel gelato
Meyer Lemon Panna Cotta
Mint gelee, blueberry compote
Chilled Corn Bisque
Peekytoe crab, chipotle oil
Char-Broiled Filet Mignon
Goat cheese potato puree, tempura onion rings, mustard demi-glace
Roasted Acorn Squash
Curried quinoa, summer squash, wild mushrooms
Cherry and White Chocolate Bread Pudding
Cherry chutney, cherry sorbet
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