welcome to restaurant week-201 - the oyster...
TRANSCRIPT
First Course
OYSTERS IN THE NUDE(4) Chef’s Choice Oysters, House Sauces
LAMB CARPACCIOArugula, Onion Jam, Shaved Parmigiano Reggiano
SEARED JUMBO DIVER SCALLOPSCast Iron Wild Corn & Chorizo, Red Pepper Curry Sauce
Seasonal salad Roasted Beets , Frisee & Arugola, Tangerine & Beet Vinaigrette, Pumpkin Seeds & Gorgonzola
New Orleans Mussels Mussel s in a Spicy Tomato Creole Broth
second Course
petite filet mignon (6oz)Demi-Glaze, Grilled Asparagus, Boursin Mashed Potatoes
Florida Snapper Sundried Tomato & Herb Risotto, Lemon Buerre Blanc & Haricot Vert s
potato encrusted GROUPER Peewee Potatoes, Haricot Verts & Pan Piccata Sauce
““PIER 39” CIOPPINOClams, Mussels, Shrimp, Crab, Fish, Scallop & Squid in a Roasted Tomato Broth
Third CourseKEY WEST KEY LIME PIE
House Made Key Lime Pie, Graham Cracker Crust, Whipped Cream & Wild Berry Coulis
Chocolate & Nutella Semifreddo Chocolate Ganache-Grahm Cracker Crust, Frozen Chocolate Nutella Mousse, Creme & Wild Berry Coulis
Executive Chef: Christopher DeGenova
Consuming Raw or Uncooked Meats, Poultry, Seafood, ShellfIsh or Eggs May Increase Your Risk of Food Borne Illness””
Welcome to Restaurant Week-2019 $56 pp Plus Tax & Gratuities
first courseBAKED OYSTER TRIO
(1)CASINO - Garlic, Bacon, Red Peppers & Cheese
(1)ROCKEFELLER - Spinach & Bacon, Onion & Pernod Cream Sauce (1)SPANIARD Chorizo, Herbs & Manchengo Cheese
AHI POKETuna, Sticky Rice, Seaweed Salad & Soy Glaze
SEA SALT & HERB FRIED CALAMARILemon-Roasted Red Pepper Coulis, Aji Amarillo Aioli & Garlic Shavings
NEW ENGLAND CLAM & OYSTER CHOWDER
CAESAR SALADBaby Romaine Lettuce, Brioche Croutons, Parmesan Crisp & House Caesar Dressing
second CourseMiso Glazed SALMON
Coconut Senteced Jasmine Rice, Haricot Verts
BERKSHIRE PORK SHORT RIBBoursin Mashed Potatoes, Cipollini Onions & Kimchi Salad
GRILLED KEY WEST SHRIMPLarge Wild Shrimp, Red Pepper Curry Sauce, Saffron-Chorizo Rice & Grilled Asparagus
THE DRAGON SUSHI ROLLShrimp Tempura, Asparagus, Spicy Blue Crab & Cream Cheese, Avocado, Shredded Krab Stick, Crispy Beet Strings, Spicy Aioli & Eel Sauce
third courseLemon & Thyme creme Brulee Tagine Raspberry Mint Sorbet , Fresh Wild berries & Caramelized Sugar
Executive Chef: Christopher DeGenova
Consuming Raw or Uncooked Meats, Poultry, Seafood, ShellfIsh or Eggs May Increase Your Risk of Food Borne Illness””
Welcome to Restaurant Week-2019 $36 pp Plus Tax & Gratuities