Winter Restaurant Week 2014 APPETIZERS MAIN

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Winter Restaurant Week 2014 APPETIZERS SOUP DU JOUR Chef’s selection of seasonal classics ‘21’ CAESAR SALAD romaine, aged Parmesan, garlic croutons TUNA TARTARE miso dressing, yuzu, baguette CORNMEAL-CRUSTED CRAB CAKE corn, jalapeños, dill butter, celery ribbons

MAIN COURSES FAROE ISLAND SALMON saffron mussels, baby fingerling potatoes, leeks HOMEMADE CAVATELLI eggplant, roasted tomatoes, chick peas, basil, shaved Parmesan CREAMY CHICKEN HASH Mornay sauce, Bloomsdale spinach, wild rice PRIME BEEF SHORT RIB parsnip purée, rainbow baby carrots, gremolata

DESSERTS LEMON BLUBERRY SUNDAE lemon curd ice cream, blueberry sorbet, Chantilly CHOCOLATE GANACHE CAKE vanilla ice cream, raspberry coulis CLASSIC CRÈME BRÛLÉE MIXED SEASONAL BERRIES grilled pineapple sorbet

LUNCHEON 25 / DINNER 38 Does not include beverages, tax or gratuity. Menu Subject to Change