Minneapolis / St. Paul Restaurant Week

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6Smith

Winter Restaurant Week Menu | February 23 – March 1

Lunch— $30

Dine in ONLY

Appetizer:

• Roasted Harvest Salad; roasted butternut squash & beets, arugula, honey crisp apples, pomegranate seeds, beet tahini yogurt dressing (GF) (V)
• Ahi Tuna Poke Bites; ahi tuna, fresh ginger, fresno peppers, seaweed avocado, wonton crisp
• Beef Short Rib Chilli; braised short rib, tomato, poblano onion, Blaser’s sharp cheddar, sour cream, scallions, tortilla strips (GF)  

Entrée | Choose One:

• Half Streak Frites; aged top sirloin, béarnaise, truffle aioli, house-cut fries
• 1/2 Sammy’s Cubano; shaved ham, Nueske’s bacon, pulled pork, swiss cheese, honey-cayenne mustard, house pickles, tomato escabeche, toasted hoagie roll
• Pan Seared Organic Atlantic Salmon; Yukon gold dill potato puree, sweet corn, and roasted red pepper succotash, paprika (GF)
• Roasted Mushroom Tacos; oyster mushrooms, wilted spinach, roasted heirloom carrots & onions, heirloom tomatoes, caramelized onions, ancient grains (GF) (V)

Dessert | Choose One:

• Flan Napolitano; house-made caramel, whipped cream, caramel tuile
• 50 Shades of Chocolate; 15 layers of buttermilk Kahlua chocolate cake & chocolate mousse, chocolate ganache, chocolate toffee crumble

Lunch Add-Ons:

• London Calling; early grey infused Bulleit Bourbon, Toki Suntory Japanese whiskey, bitter cardamom syrup, and lavender bitters – add $16
• Luca Chardonnay; Mendoza, Argentina – add $16 for a glass OR $64 for a bottle
• Stolpman La Cuadrilla Red Blend; Ballard Canyon, California – add $17 for a glass OR $68 for a bottle 

Dinner— $60

Dine in ONLY

Appetizer:

• Roasted Harvest Salad; roasted butternut squash & beets, arugula, honey crisp apples, pomegranate seeds, beet tahini yogurt dressing (GF) (V)
• Steak Tartare; certified black angus filet, cornichon, capers, chives, pickle relish aioli, crispy shallots, toasted baguette
• Shrimp Chimichurri; garlic, fresh herbs, shaved grana Padano, toasted baguette  

Entrée | Choose One:

• Certified Black Angus Filet Mignon; choice of charred brussel sprouts or Yukon gold mashed potatoes
• Miso Marinated Seabass; Yukon dressed asparagus and mixed greens (GF)
• Roasted Bell & Evans Chicken; Yukon gold dill potato puree, mojo verde, grilled lemon (GF)  
• Harissa Cauliflower Steak; butter bean puree, crispy chickpeas, green chimichurri (GF) (V)

Dessert | Choose One:

• Flan Napolitano; house-made caramel, whipped cream caramel tuile
• 50 Shades of Chocolate; 15 layers of buttermilk Kahlua chocolate cake & chocolate mousse, chocolate ganache, chocolate toffee crumble

Dinner Add-Ons:

• London Calling; early grey infused Bulleit Bourbon, Toki Suntory Japanese whiskey, bitter cardamom syrup, and lavender bitters – add $16
• Luca Chardonnay; Mendoza, Argentina – add $16 for a glass OR $64 for a bottle
• Stolpman La Cuadrilla Red Blend; Ballard Canyon, California – add $17 for a glass OR $68 for a bottle 

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Acqua Restaurant & Bar

Winter Restaurant Week Menu | February 23 – March 1

Dinner— $50

Dine in ONLY

Entire Menu Can Be Prepared GF

Appetizer | Choose One:

• Meatballs; wagyu & pork, pomodoro, basil ricotta, focaccia
• Fried Tiger Shrimp; spicy sambal aioli, pineapple chutney
• Caesar Salad; white anchovies, parmesan croutons
• Apple Salad; manchego cheese, olive oil, chives
• Bruschetta; tomato, mozzarella, basil, balsamic

Entrée | Choose One:

• Calabrian Sausage Radiatore; butternut squash, baby kale, pecorino cream
• Shrimp Scampi; capellini, tomato, basil, garlic, chili, lemon, butter, parmesan
• Bolognese; tagliatelle, pork, veal, pancetta, tomato, basil, grana padano
• Creekstone Farms Hanger Steak; whipped potatoes, asparagus, demi-glacé
• Wild Mushroom Risotto; parmesan, pecorino, truffle cream, red wine reduction
• Bison Pot Roast; pearl onions, carrots, asparagus, horseradish crème fraîche

Dessert | Choose One:

• Butterscotch Budino; caramel, whipped cream, sea salt (GF)
• Chocolate Soufflé; marshmallow, salted caramel ice cream (GF)
• New York-Style Lemon Cheesecake; blueberry compote, crème anglaise (GF)

Dinner Add-Ons:

• Baguette with Honey Butter & Pesto Butter; add $8
• Jumbo Alaskan Snow Crab Cluster; add $35
• Duck Confit Risotto; add $20
• Wild Mushrooms with Truffle Cream; add $16

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Al & Alma's Supper Club

Winter Restaurant Week Menu | February 23 – March 1

Dinner— $35

Dine in ONLY

Appetizer | Choose One:

• Ahi Tuna Crisps; sliced, seared tuna on a crispy wonton, topped with avocado, and a sweet soy sesame glaze
• Bacon Wrapped Scallops; broiled to a golden brown and accompanied by our apricot horseradish 
• Southwest Chicken Eggrolls; black beans, corn, pepper jack cheese, cilantro and lime served with chipotle ranch dressing
• Tomato Basil Soup Cup
• Island Salad; mixed greens, bleu cheese crumbles, tomatoes, black olives, and onions tossed with our homemade rosemary vinaigrette

Entrée | Choose One:

• Campstyle Walleye with Garlic Smashed Potato; cracker crumb encrusted and pan fried in a cast iron skillet
• Chicken Wellington with Asparagus; marinated chicken sauteed with wild mushrooms and seasonings wrapped in puff pastry, baked and served on fresh asparagus and our homemade lingonberry, peppercorn sauce
• ¾ Rack of Ribs with Garlic Smashed Potato; a full rack of our slow cooked pork ribs in Al’s famous BBQ sauce
• Spicy Italian Sausage Rigatoni; mushrooms, roma tomatoes, chopped garlic, green onions and cream sauce
• Scallop Risotto; seared scallops over creamy mushroom risotto and topped with sweet onion jam

Dessert | Choose One:

• Key Lime Pie
• Snicker Brownie Bar

Dinner Add-Ons:

• Red; Klinker Brick Cabernet, Lodi - add $14/$42
• White; Kim Crawford, Sauvignon Blanc - add $13/$40
• Cocktail; locals only old fashioned, bulleit bourbon, bitters, cherry - add $12
• Mocktail; shandy mule, ginger beer, lemonade - add $5

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All Saints

Winter Restaurant Week Menu | February 23 – March 1

Dinner— $50

Dine in ONLY

Appetizer:

• Salt & pepper Mushrooms; scallion dip-dip (GF) (DF) (V)
• Golden Beets; burrata, serrano vinaigrette, dukkha (GF) (V)
• Halloumi; jicama, ginger-lime vinaigrette, hazelnuts (GF) (V)
• Grilled Shrimp; spicy, sweet, skewers (GF)

Entrée | Choose One:

• Pappardelle; mushroom bolognese, parmesan (V)
• Panko Crusted Halibut; mussels, ‘nduja, preserved grapefruit
• Fried Pork Chop; endive salad, smoked gouda
• NY Strip; crispy fingerling potatoes, chermoula (GF) (DF) – additional $5

Dessert | Choose One:

• Chocolate Cake; buttercream, sumac
• Gjetost Panna Cotta; apples, granola (GF)

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Altera

Winter Restaurant Week Menu | February 23 – March 1

Dinner— $45

Dine in ONLY

Appetizer:

• Arancini; bomba rice, fontina, romesco, ricotta salata
• Burrata; sweet potato, roasted beet, walnut pesto
• Caesar Salad; romaine, cucumber, lemon bagna cauda croutons
• Apple Manchego Salad; kale, farro, lemon, parsley 

Entrée | Choose One:

• Bucatini alla Vodka; burrata, basil, chili
• Grilled Pork Chop; Japanese sweet potato, ginger-orange vin 
• Broiled Miso Salmon; turmeric-carrot puree, roasted cauliflower, capers, pine nuts
• Funghi Pizza; roasted mushrooms, tomato, mozzarella, parsley
• Sausage & Fennel Pizza; roasted fennel, garlic, pepperoncini 

Dessert | Choose One:

• Carrot Cake; pistachio yogurt, mango sorbet, sumac
• Tiramisu Tres Leches Cake; espresso, mascarpone, cocoa
• Coconut Sorbet
• Mini Martini Cocktail
• Limoncello

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Baja Haus

Winter Restaurant Week Menu | February 23 – March 1

Dinner— $45

Dine in OR Take Out

Appetizer | Choose One:

• Simple Salad; Romaine Lettuce, cherry tomatoes, red onions, watermelon radish, cucumbers, pepitas, and creamy cider vinaigrette.
• Chips with Queso or Guacamole
• Baja Poke; Ahi Tuna, avocado, toasted coconut, pineapple, sesame soy, cucumbers, scallions, and tortilla crisps.

Entrée | Choose One:

• Tuna Steak; Seared rare Ahi Tuna, coconut lime yuca, salsa verde, and unagi sauce.
• Scallops (GF); Pan seared Diver Scallops, crispy braised pork belly, roasted mushroom and Mexican street corn Ragout, cotija, and mango drizzle.
• Polo Loco “Crazy Chicken” (GF); Air chilled half chicken (deboned), grilled pineapple salsa, sauteed mushrooms, and Tamari cream sauce.
• Salmon (GF); Coconut chipotle with charred pineapple pico and cilantro rice.

Dessert | Choose One:

• Chocolate Coconut Cake; Dulce de leche, cream cheese whipped cream, roasted mango pineapple compote
• Tres Leches Cake; Grilled pineapple rum agave compote
• Mexican Flan; With Grand Marnier

Dinner Add-Ons:

• Wine Flight $20
• Tequila Flight $20
• Mezcal Flight $20

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Baldamar

Winter Restaurant Week Menu | February 23 – March 1

Lunch— $40

Dine in ONLY

Appetizer | Choose One:

• Beer Cheese Soup; summit EPA, pretzel breadstick
• Warm Spinach Salad; hazelnuts, gouda, shallot vinaigrette

Entrée | Choose One:

• ½ Wagyu French Dip Sandwich; Gruyère, shaved wagyu prime rib, French onion au jus, served with fries
• ½ Short Rib Grilled Cheese; roasted jalapenos, bacon jam, triple cheese, served with fries

Dessert | Choose One:

• 50 Shades of Chocolate Cake
• Red Velvet Cake

Dinner— $60

Dine in ONLY

Appetizer | Choose One:

• Brussels Sprouts; Asian vin, Fresno peppers
• Wedge Salad; red onion, bacon, blue cheese crumbles, egg, blue cheese dressing

Entrée | Choose One:

• 8oz Filet Mignon; choice of cut
• Pan Seared Salmon; 4oz cut, red pepper, and sweet corn succotash

Dessert | Choose One:

• 50 Shades of Chocolate Cake
• Red Velvet Cake

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Menu coming soon. 

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Benihana

Winter Restaurant Week Menu | February 23 – March 1

Dinner— $50

Dine in ONLY

Appetizer | Choose One:

• Pan Fried Gyoza Dumplings; pork or spicy chicken
• Edamame; served warm and sprinkled with sea salt

Entrée | Choose One:

• Rocky’s Choice*; hibachi steak and chicken breast grilled to your specification
• Benihana Delight; colossal shrimp and chicken breast lightly seasoned and grilled
• Served with a choice of; benihana onion soup, benihana salad, hibachi shrimp appetizer, hibachi vegetables, homemade dipping sauces, hibachi chicken rice, Japanese hot green tea

Dessert | Choose One:

• Ice Cream; chocolate, vanilla or green tea
• Rainbow Sherbet

*These items may be served raw or undercooked or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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Benihana

Winter Restaurant Week Menu | February 23 – March 1

Dinner— $50

Dine in ONLY

Appetizer | Choose One:

• Pan Fried Gyoza Dumplings; pork or spicy chicken
• Edamame; served warm and sprinkled with sea salt

Entrée | Choose One:

• Rocky’s Choice*; hibachi steak and chicken breast grilled to your specification
• Benihana Delight; colossal shrimp and chicken breast lightly seasoned and grilled
• Served with a choice of; benihana onion soup, benihana salad, hibachi shrimp appetizer, hibachi vegetables, homemade dipping sauces, hibachi chicken rice, Japanese hot green tea

Dessert | Choose One:

• Ice Cream; chocolate, vanilla or green tea
• Rainbow Sherbet

*These items may be served raw or undercooked or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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Benihana

Winter Restaurant Week Menu | February 23 – March 1

Dinner— $50

Dine in ONLY

Appetizer | Choose One:

• Pan Fried Gyoza Dumplings; pork or spicy chicken
• Edamame; served warm and sprinkled with sea salt

Entrée | Choose One:

• Rocky’s Choice*; hibachi steak and chicken breast grilled to your specification
• Benihana Delight; colossal shrimp and chicken breast lightly seasoned and grilled
• Served with a choice of; benihana onion soup, benihana salad, hibachi shrimp appetizer, hibachi vegetables, homemade dipping sauces, hibachi chicken rice, Japanese hot green tea

Dessert | Choose One:

• Ice Cream; chocolate, vanilla or green tea
• Rainbow Sherbet

*These items may be served raw or undercooked or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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Birch’s on the Lake

Winter Restaurant Week Menu | February 23 – March 1

Lunch— $30

Dine in ONLY

Appetizer | Choose One:

• Crispy Chicken Lollipops; Birch's spiced drumsticks, sriracha ranch
• Burrata; squash, arugula, red onions, pesto, lemon oil, balsamic glaze, pepitas, grilled bread
• Long Lake Caesar; shrimp, black olives, artichokes, hearts of palm, tomatoes, red onion, parmesan, egg, croutons, buttermilk caesar dressing
• Walleye & Wild Rice Chowder

Entrée | Choose One:

• Pork Schnitzel Sandwich; mustard mayo, red cabbage slaw, pickles, brioche bun
• Beef Short Rib 'Birria' Tacos; 4 cheese, cilantro, onions, birria sauce
• Cowboy Steak Hash; potatoes, onions, black charro beans, pico de gallo, sunny side eggs

Lunch Add-Ons:

• Beer Flight; Coffee Chocolate Golden Ale, Hazy IPA, Birch's Blonde Ale, Blood Orange Berliner Weiss $10

Dinner— $45

Dine in ONLY

Appetizer | Choose One:

• Crispy Chicken Lollipops; birch's spiced drumsticks, sriracha ranch
• Brussels Sprouts; honey sriracha, fresno peppers, bleu cheese, glazed pecans
• Tuscan Chopped Salad; iceberg & radicchio, chickpeas, hard-boiled egg, kalamata olives, cherry tomatoes, cucumbers, celery, red onion, prosciutto, pepperoncini, mozzarella, lemon vinaigrette

Entrée | Choose One:

• Braised Short Ribs; yukon gold whipped potatoes, cippolini onions, carrots, peas, horseradish crema
• Pork Schnitzel; red cabbage slaw, mushroom gravy, yukon gold whipped potatoes
• Stuffed Walleye; wild rice & crab, baby carrots, asparagus, cippolini onions, lemon cream

Dessert | Choose One:

• Caramelized Apple Bread Pudding; calvados caramel sauce, vanilla ice cream
• Mixed Berry Cheesecake; graham cracker crust, berry compote, whipped cream

Dinner Add-Ons:

• Beer Flight; Coffee Chocolate Golden Ale, Hazy IPA, Birch's Blonde Ale, Blood Orange Berliner Weiss $10

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Black Duck Spirits & Hearth

Winter Restaurant Week Menu | February 23 – March 1

Lunch— $40

Dine in ONLY

Appetizer | Choose One:

• Smoked White Fish Caesar Salad; caesar dressing, chopped romaine, parmesan, garlic breadcrumbs

Entrée | Choose One:

• Double Duck Burger; Oklahoma onion smash style, havarti cheese, mustard pickles, djionaise served with waffle fries

Dessert | Choose One:

• Brown Butter Glaze Pączek; Polish-style donut filled with raspberry

Dinner— $60

Dine in ONLY

Appetizer | Choose One:

• Pierogi; potato and farmer's cheese, caramelized onions filling served with sour cream

Entrée | Choose One:

• Flat Iron Steak; potato pave, au poivre sauce (GF* cross contamination from deep fryer)

Dessert | Choose One:

• Brown Butter Glaze Pączek; Polish-style donut filled with raspberry

Dinner Add-Ons:

• Wine Flight; add $25

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Menu coming soon. 

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Boketto

Winter Restaurant Week Menu | February 23 – March 1

Dinner— $45

Dine in ONLY

Appetizer | Choose One:

• French Onion Soup; caramelized onions, crouton, swiss
• Caesar; baby romaine, Caesar dressing, parmesan gremolata
• Wedge; baby iceberg, bleu cheese dressing, tomato, bacon
• Crab Cake; lump crab, remoulade, watercress

Entrée | Choose One:

• Lobster Roll; brioche roll, lobster, herb dijonnaise, fries
• Truffle & Wild Mushroom Ravioli; truffle butter sauce, pickled mushrooms, parmesan
• Steak Frites*; truffle fries, tobacco molasses, bearnaise
• Seared Tuna Steak*; coconut sweet potato puree, pineapple curry relish, crispy soba noodles
• Roasted Stuffed Chicken; corn succotash, whipped potato

Dessert | Choose One:

• Chocolate & Salted Caramel Lava Cake; chocolate layer cake, luxurious molten salted caramel
• Carrot Cake; three layers spiced with ginger, cream cheese frosting

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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Book Club Restaurant

Winter Restaurant Week Menu | February 23 – March 1

Dinner— $40

Dine in ONLY

Appetizer | Choose One:

• Lentil & Kale Soup (VG)
• Kale Caesar; kale, romaine, shaved parm, crispy chickpeas, crouton

Entrée | Choose One:

• Moqueca; Brazilian white fish stew, shrimp, bell peppers, onions, coconut milk base, white rice
• Singapore Noodles; rice noodles, coconut curry, chicken, charred broccolini, mushroom potstickers, carrots, onions (VG option to remove chicken)
• Grilled Bistro Steak; roasted garlic mashed potato, charred broccolini, miso mushroom gravy

Dessert | Choose One:

• Banana Lumpia; banana filled crispy spring rolls, drizzled with caramel, powdered sugar (VG)

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Borough

Winter Restaurant Week Menu | February 23 – March 1

Lunch— $30

Dine in ONLY

Appetizer | Choose One:

• Mixed Green Salad; local lettuces, fines herbes, sherry vinaigrette
• Roasted Red Pepper Tomato Bisque

Entrée | Choose One:

• Parlour Burger; ground chuck, ribeye, and brisket, white American cheese, egg bun
• Fried Chicken Sandwich; dill brined, lettuce, pickle, dill sauce
• Falafel Sandwich; za’atar, kale, tzatziki, pepper, kalamata olive

Dessert | Choose One:

• Mystery Cookie

Dinner— $50

Dine in ONLY

Appetizer | Choose One:

• Caesar Salad; romaine, croutons, parmesan
• Buffalo Cauliflower; cauliflower puree, celery salad, bleu cheese, buffalo croutons

Entrée | Choose One:

• Shorts Rib Agrodolce; fontina polenta, confit parsnips, salsa verde, parmesan
• Farro Risotto; roasted squash, oyster mushrooms, pickled fennel, parmesan
• Spicy Lobster Spaghetti; chili-tomato sauce, toasted breadcrumbs, bottarga

Dessert | Choose One:

• Dark Chocolate Budino; salted caramel whipped cream, biscoff crumble
• Baklava Tart; candied pistachios

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Breva Bar & Grill

Winter Restaurant Week Menu | February 23 – March 1

Dinner— $45

Dine in ONLY

Appetizer | Choose One:

• Smoked Walleye Dip; seeded lavash
• Burrata & Apple; caramelized apple, radicchio, arugula, maple-cinnamon granola, cider glaze
• Ivy Caesar; little gem lettuce, house-made caesar dressing, parmesan croutons
• Roasted Beet Salad; whipped herb goat cheese, candied walnuts, fig-apricot vinaigrette

Entrée | Choose One:

• Roasted Brick Chicken; wild rice, rainbow carrots, fig-mustard jus
• Baked Walleye; cherry tomato, caper berries, olive, shallot, fingerling potatoes, lemon
• Wild Mushroom Risotto; parmigiano Reggiano, mascarpone, truffle
• Rigatoni Bolognese; spiced beef & pork bolognese, fresh ricotta, torn mint dessert

Dessert | Choose One:

• Cheesecake; graham cracker crust, blueberry compote, pistachio
• Chocolate Cake; 3-layer chocolate cake, strawberries

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Broders’ Cucina Italiana

Winter Restaurant Week Menu | February 23 – March 1

Lunch— $15

Dine in & Take Out

Appetizer | Choose One:

• Seasonal Cup of Soup; check website for daily specials

Entrée | Choose One:

• Half Broders’ Toscano Sandwich; broders’ Toscano salami, pickled red onion, arugula, provolone, olive oil
• Half South Jersey Hoagie; genoa salami, capitol ham, provolone, shredded lettuce, sliced tomato, hoagie peppers, hoagie dressing
• Half Pan Bagna Sandwich; tuna, kalamata olives, red onion, arugula, roasted red pepper, olive oil (DF)
• Half Caprese Sandwich; fresh mozzarella, sliced tomatoes, fresh basil, olive oil (V)
• Half Tacchino Sandwich; smoked turkey, speck, tomato jam, mixed greens (DF)
• Half Chicken Parmigiana; grana Padang breaded chicken, provolone, pomodoro
• Half Grilled Chicken Sandwich; provolone, roasted red pepper, mixed greens, house-made basil-pine nut pesto aioli
• Half Italian Meatball Sandwich; broders’ beef & pork meatballs, broders’ sago betti, shredded mozzarella
• Half Sausage & Peppers Sandwich; sliced broders’ hot or Italian sausage, mixed bell peppers, onion, pomodoro (DF)
• Half Vegetariano Sandwich; roasted eggplant, roasted red pepper, provolone, shredded lettuce, sliced tomatoes, onion, hoagie peppers, hoagie dressing (V)

Dessert | Choose One:

• Italian Sweet Treat

Lunch Add-Ons:

• Beverage; coffee or fountain soda $2

Dinner— $35

Dine in & Take Out

Appetizer | Choose One:

• Small House Salad; mixed greens, shredded carrots, cherry tomatoes, pistachios, house vinaigrette (GF) (V+)
• Small Caesar Salad; romaine, house-made croutons, Grana Padano, caesar dressing

Entrée | Choose One:

• Fettuccine Carciofi; spinach & egg pasta, pancetta, roasted artichokes, butter, white wine
• Tagliarini Zucchine; egg yolk pasta, zucchini, fennel, tomato, ricotta (V)
• Fettuccine Bolognese; egg pasta, beef, pork, tomato, Grana Padano

Dessert | Choose One:

• Tiramisu Cup; lady fingers, marsala, mascarpone, espresso
• Panna Cotta; seasonal chef's selection

Dinner Add-Ons:

• Optional Wine Pairings; dine-in only $10

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Broders’ Pasta Bar

Winter Restaurant Week Menu | February 23 – March 1

Lunch— $25

Dine in ONLY

Appetizer | Choose One:

• Small Caesar Salad; romaine, lemon, focaccia croutons, grana padano
• Arancini; carnaroli rice, taleggio, romesco, almond, scallion (V)

Entrée | Choose One:

• Risotto Gorgonzola; carnaroli rice, roasted beets, gorgonzola crema, red wine (GF) (V)
• Ravioli Di Zucca; egg pasta w/ butternut squash, amaretti & grana padano filling, brown butter, sage, almonds (V)
• Fettuccine Con Gamberi; spinach & egg pasta, shrimp, chickpeas, kale, red onion, dill, feta, lemon
• Quadrucci Con Pollo; egg pasta, greens, chicken, prosciutto di Parma, asparagus, balsamic, herb & garlic mascarpone, almonds, pecorino Romano
• Fettuccine Alla Bolognese; egg pasta, beef, pork, tomato, nutmeg
• Spaghetti Con Polpette; beef meatballs, tomato, oregano, rosemary, red pepper flakes, parmigiano reggiano, parsley
• Tagliarini Di Locanda Di Lupo; egg yolk pasta, prosciutto di Parma, truffle cream

Lunch Add-Ons:

• Optional Wine Pairings

Dinner— $40

Dine in ONLY

Appetizer | Choose One:

• Fritti Misti; fried green beans, zucchini, fennel, cauliflower, bell peppers, lemon, roasted garlic aioli (DF) (V)
• Cavoletti Di Bruxelles; roasted brussels sprouts, crispy speck, rosemary almonds, speck vinaigrette (GF) (DF)
• Small Insalata Della Casa; arugula, fennel, honey crisp apple, roasted butternut squash, spiced apple vinaigrette, pepitas (GF) (V+)

Entrée | Choose One:

• Fettuccine Alla Bolognese; egg pasta, milk-braised beef, pork, tomato, nutmeg
• Fettuccine Con Pollo E Ciligie; egg pasta, chicken, cherries, balsamic, port, herb & garlic mascarpone, parmigiano reggiano
• Paccheri Con Caponata; eggplant caponata, tomato, onion, cocoa, currants, capers, red pepper flakes, pine nuts (V+)
• Pasta Special; see website for daily specials
• Risotto Special; see website for daily specials (GF)

Dessert | Choose One:

• Bar Trio; cappuccino brownie, strawberry rhubarb bar, lemon pistachio bar
• Panna Cotta; vanilla panna cotta, blood orange
• Besita Bite; flourless chocolate cake (GF)

Dinner Add-Ons:

• Optional Wine Pairings

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Menu coming soon

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Burger Dive

Winter Restaurant Week Menu | February 23 – March 1

Lunch— $15

Dine in ONLY

Appetizer | Choose One:

• Caesar Salad; romaine hearts, garlic croutons, parmesan cheese
• Chili; sour cream, cheddar cheese, scallions, oyster crackers
• Fried Mushrooms; ranch, jalapeño aioli

Entrée | Choose One:

• House Burger; American cheese, grilled onions, pickles
• Wedge Burger; American cheese, chopped bacon, lettuce, tomato, blue cheese dressing
• Chicken Burger; ground chicken patty, Swiss cheese, tomato, lettuce, garlic aioli

Dinner— $25

Dine in ONLY

Appetizer | Choose One:

• Caesar Salad; romaine hearts, garlic croutons, parmesan cheese
• Chili; sour cream, cheddar cheese, scallions, oyster crackers
• Fried Mushrooms; ranch, jalapeño aioli

Entrée | Choose One:

• House Burger; American cheese, grilled onions, pickles
• Wedge Burger; American cheese, chopped bacon, lettuce, tomato, blue cheese dressing
• Chicken Burger; ground chicken patty, Swiss cheese, tomato, lettuce, garlic aioli

Dessert | Choose One:

• Carrot Cake; cream cheese frosting, graham cracker crust
• Mini Doughnuts; cinnamon sugar, chocolate sauce

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Butcher & The Boar

Winter Restaurant Week Menu | February 23 – March 1

Dinner— $60

Dine in ONLY

Appetizer | Choose One:

• Blue Crab Beignets; remoulade, lemon, dill
• Wedge Salad; smoked bacon, blue cheese dressing, dried tomatoes, garlic
• Smoked Salmon Spread; pickled mustard seed, Tuscan loaf

Entrée | Choose One:

• Cheddarwurst; green chili sauce, broccoli slaw (GF)                                        
• Grilled Cauliflower; harissa, pickled celery, lemon aioli (V)                        
• Smoked Tri Tip*; beef fat chimichurri, mashed potatoes (additional $5)                                     
• Blackened Mahi Mahi; salsa verde, sweet corn & red pepper bisque, fresa pico                                        

Dessert | Choose One:

• Ice Cream Sundae; miso caramel, cherries, fudge, peanuts
• Flourless Chocolate Torte; miso caramel, cinnamon bourbon whipped cream (GF)

Dinner Add-Ons:

• Bottle of House White or Red $40

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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Cedar + Stone, Urban Table

Winter Restaurant Week Menu | February 23 – March 1

Lunch— $18

Dine In ONLY

Appetizer:

• Wild Rice Soup; wild rice, celery, carrots, cream (V)
• Seasonal Squash Soup; pumpkin seed granola, spiced crouton, olive oil (V)

Entrée | Choose One:

• Winter Kale & Brassica Salad; roasted cauliflower, brussel sprouts, broccoli, JW garden herb dressing (GF) (V)
• Three-Cheese Grilled Sandwich; Wisconsin cheeses, sourdough bread, buttered crust (V)

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Chloe

Winter Restaurant Week Menu | February 23 – March 1

Lunch— $25

Dine in ONLY

Appetizer | Choose One:

• Roasted Chicken and Quinoa Soup; cabbage, tomatillo, plantain chip
• House Salad; local greens from Frisk Fra Boksen, tomato, cucumber, radish, onion

Entrée | Choose One:

• Chicken Cordon Bleu Sandwich; fried chicken breast, chopped ham salad, gruyere, truffle dijonnaise, Brioche Bun, fries
• Butternut Squash Risotto; with hazelnuts, brown butter, maple cider gastrique

Dessert | Choose One:

• Grand Marnier Crème Brûlée
• Chocolate Truffle; pistachio biscotti, port wine gastrique

Lunch Add-Ons:

• Wine Pairing $15
• NA Pairing $15

Dinner— $45

Dine in ONLY

Appetizer | Choose One:

• French Onion Soup; gruyere cheese and crouton
• Roasted Brussels Sprout Gratin; juniper blue cheese, cream, fine herb
• House Salad; local greens from Frisk Fra Boksen, tomato, cucumber, radish, onion

Entrée | Choose One:

• Butternut Squash Risotto; hazelnuts, brown butter, maple cider gastrique
• Steak Frites; 6oz strip loin medallion, fries, bearnaise
• Grilled Norwegian Salmon; stewed beluga lentils, herbed creme fraiche, pomegranate molasses

Dessert | Choose One:

• Grand Marnier Crème Brûlée
• Chocolate Truffle; pistachio biscotti, port wine gastrique

Dinner Add-Ons:

• Wine Pairing $20
• NA Pairing $20

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Coalition Restaurant – 50^th & France

Winter Restaurant Week Menu | February 23 – March 1

Lunch— $25

Dine in ONLY

Appetizer | Choose One:

• Pork Steam Buns; pulled pork, soy chili sauce, sambal mayo, cucumber
• Shrimp Bruschetta; ciabatta, marinated tomato, pesto cream, pistachio, parmesan

Entrée | Choose One:

• Crispy Chicken Sandwich; fried, egg bun, sriracha honey, blue cheese
• Tuna Poke Bowl; marinated tuna, rice, pickled cucumber, carrot, avocado, sambal mayo

Dessert | Choose One:

• Key Lime Pie; graham cracker crust, whipped cream
• Basque Cheesecake; burnt top, raspberry jam, toasted almond

Dinner— $45

Dine in ONLY

Appetizer | Choose One:

• Pork Steam Buns; pulled pork, soy chili sauce, sambal mayo, cucumber
• Shrimp Bruschetta; ciabatta, marinated tomato, pesto cream, pistachio, parmesan

Entrée | Choose One:

• Roasted Chicken; pozole sauce, hominy, smoked sausage, avocado, crispy tortilla, queso fresco
• Grilled Salmon; lemon ricotta whipped potatoes, prosciutto wrapped asparagus, beurre blanc

Dessert | Choose One:

• Key Lime Pie; graham cracker crust, whipped cream
• Basque Cheesecake; burnt top, raspberry jam, toasted almond

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The Copper Hen

Winter Restaurant Week Menu | February 23 – March 1

Dinner— $40

Dine in ONLY

Appetizer:

• Creamy Tomato Dill Soup; dill crème fraiche (V) (GF)
• Bacon Jam Bruschetta; fig, chili, French bread (GF)
• Fried Sweet Plantains; hot honey, crispy prosciutto, green apple matchsticks (V)
• Spinach Artichoke Dip (V)
• Beef Bread; red wine braised short rib, butterkäse, caramelized onion cream cheese, bordelaise, baker’s field bread
• Mini Italian Beefs; shredded short rib, giardiniera aioli, arugula, potato bun
• Sun Dried Tomato & Olive Tapenade (V) (GF)

Entrée | Choose One:

• Creamy Basil Pesto Risotto; garlic charred cherry tomato, burrata, garlic crouton crumb
• Copper Smash Burger; local ground beef, cheddar, caramelized onion, copper hen sauce, brioche bun served with fries & garlic aioli

• Add bacon or friend egg - additional $6.00
• Gluten-free bread - additional $3.50
• Sub field greens salad - additional $4.00

• Chicken Snitzle; sauteed mushroom gravy, crispy spaetzle
• Chicken Pot Pie; roasted chicken, creamy velouté, root vegetables, peas, butter pie crust
• Baked Macaroni & Cheese; house-made cheese sauce, cavatappi, panko breadcrumb (V)

• Add bacon or wild mushrooms – additional $6.00
• Add grilled or fried chicken – additional $9.00

Dessert | Choose One:

• Golden Butter Vanilla Cupcake
• Red Velvet Cupcake
• Chocolate Buttercream Cupcake
• Gluten Free Chocolate Buttercream Cupcake; additional $1.00

Dinner Add-Ons:

• Wine or Bubbly Pairings; $25 per person

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Crasqui

Winter Restaurant Week Menu | February 23 – March 1

*Please note: The restaurant is closed on Mondays, so this menu will be available February 24 – March 1.

*The restaurant week menu will also be available during brunch on March 1.

Dinner— $60

Dine in ONLY

Appetizer:

• Chupe de Pollo; creamy chicken broth, pulled chicken, corn, potatoes, onions, cilantro (GF) 
• El Jardin Salad; roasted eggplant, garbanzo hummus, radishes, peas, tomatoes, carrots (GF) (VG) (V)

Entrée | Choose One:

• Carne y Selva; pan seared sirloin, buckwheat, mushrooms, sweet peppers, orange demi (GF)
• Morrocoy; pan seared cod, arugula pesto and yuca, sambuca beurre blanc (GF)
• Risotto Dorado; farro, butternut squash, onions, garlic, mascarpone, crispy kale, pepitas (GF) (VG) (V friendly) 

Dessert | Choose One:

• Café y Chocolate; chocolate mousse tart, coffee and run syrup, walnuts (VG)
• Helado de Frambuesa; raspberry sorbet, fresh fruit (GF) (VG) (V)

Dinner Add-On:

• Add Shrimp; add $14
• Add Crab Crust; add $12
• Wine Flight; add $38
• N/A Flight; add $28

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CRAVE

Winter Restaurant Week Menu | February 23 – March 1

Lunch— $20

Dine in ONLY

Appetizer | Choose One:

• Crave Starter Salad; spring mix, candied walnuts, goat cheese, balsamic vinaigrette, balsamic glaze
• BLT Caesar Starter Salad; baby romaine, hearts of romaine, roasted tomatoes, bacon, caesar dressing, brioche croutons
• Edamame; sriracha, sake & soy glaze
• House Made Soup; chicken wild rice or tomato basil garnished with parsley, pistachios, and parmesan

Entrée | Choose One:

• BBQ Chicken Salad; iceberg & romaine, grilled chicken, corn, tomato, black beans, avocado, fried red onions, BBQ ranch
• Turkey Avocado Sandwich; thinly sliced turkey, bacon, swiss, tomato, avocado, bibb lettuce, rosemary garlic aioli, focaccia
• Crispy Chicken Sandwich; parmesan chicken, swiss, romaine, tomato, caesar aioli, focaccia
• Double Smash Burger*; two brisket & short rib burger patties, caramelized onions, white American cheese, rosemary garlic aioli, dill pickles
• Pesto Chicken Fusilli; grilled chicken, blistered cherry tomato, mornay sauce, pesto, shaved parmesan
• Signature Pasta with Vodka Sauce; spicy Italian sausage, parmesan, basil
• Baked Mac & Cheese; five cheese cream sauce, bacon, breadcrumbs
• Crunchy Roll*; tempura shrimp, masago, kaiware, spicy mayo, avocado, crunchy flakes, unagi sauce
• Spicy Tuna Roll*; chili oil, spicy mayo, avocado, lettuce, yamagobo
• Spicy Salmon Roll*; sriracha, yamagobo, lettuce, cucumber

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Dinner— $30

Dine in ONLY

Appetizer | Choose One:

• Crave Starter Salad; spring mix, candied walnuts, goat cheese, balsamic vinaigrette, balsamic glaze
• BLT Caesar Starter Salad; baby romaine, hearts of romaine, roasted tomatoes, bacon, caesar dressing, brioche croutons
• House Made Soup; chicken wild rice or tomato basil garnished with parsley, pistachios, and parmesan
• Kogi Beef Tacos; kalbi marinated short rib kimchi, spicy mayo, onion, cilantro, flour tortillas
• Edamame; sriracha, sake & soy glaze
• Crispy Brussels Sprouts; flash fried, honey soy balsamic sauce
• Firecracker Shrimp; flash fried spiral cut shrimp, chili sriracha sauce, house slaw, pipette of cry baby craig’s habanero sauce

Entrée | Choose One:

• Thai Steak*; stir fried vegetables, crispy rice, fresnos, Thai steak sauce
• Cedar Plank Salmon*; chili garlic glaze, sushi rice, broccolini
• Signature Pasta with Vodka Sauce; spicy Italian sausage, parmesan, basil
• Chicken Fried Rice; grilled chicken, carrots, edamame, onion, ginger, garlic, egg
• Steak Frites*; bistro filet, bearnaise, truffle fries, grilled asparagus
• Double Smash Burger*; two brisket & short rib burger patties, caramelized onions, white American cheese, rosemary garlic aioli, dill pickles
• Tuna Two Times Roll*; yellowfin tuna, escolar, spicy salmon, snow crab, jalapeño, spicy mayo, yuzu ponzu
• Cancun Roll*; yellowtail, yellowfin tuna, jalapeño, cucumber, avocado, thinly sliced lime, spicy yuzu sauce, tajin
• Bamboo Bite Roll; tempura shrimp, cream cheese, avocado, jalapeño, hibachi & unagi sauces
• Chop Salad; grilled chicken, dried cherries, spinach, romaine, bacon, avocado, fontina, apple, citrus vinaigrette, almonds, pomegranate seeds

Dessert | Choose One:

• Petite S’mores Brownie; chocolate graham cracker brownie & torched marshmallow creme with rocky road ice cream
• Tiramisu; one piece of our espresso & chocolate liqueur-soaked chocolate cake, mascarpone cream, espresso syrup, dusting of cocoa
• Raspberry Sorbet; fresh raspberry, mint (VG)
• Seasonal Dessert; rotating selection

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Print

CRAVE

Winter Restaurant Week Menu | February 23 – March 1

Lunch— $20

Dine in ONLY

Appetizer | Choose One:

• Crave Starter Salad; spring mix, candied walnuts, goat cheese, balsamic vinaigrette, balsamic glaze
• BLT Caesar Starter Salad; baby romaine, hearts of romaine, roasted tomatoes, bacon, caesar dressing, brioche croutons
• Edamame; sriracha, sake & soy glaze
• House Made Soup; chicken wild rice or tomato basil garnished with parsley, pistachios, and parmesan

Entrée | Choose One:

• BBQ Chicken Salad; iceberg & romaine, grilled chicken, corn, tomato, black beans, avocado, fried red onions, BBQ ranch
• Turkey Avocado Sandwich; thinly sliced turkey, bacon, swiss, tomato, avocado, bibb lettuce, rosemary garlic aioli, focaccia
• Crispy Chicken Sandwich; parmesan chicken, swiss, romaine, tomato, caesar aioli, focaccia
• Double Smash Burger*; two brisket & short rib burger patties, caramelized onions, white American cheese, rosemary garlic aioli, dill pickles
• Pesto Chicken Fusilli; grilled chicken, blistered cherry tomato, mornay sauce, pesto, shaved parmesan
• Signature Pasta with Vodka Sauce; spicy Italian sausage, parmesan, basil
• Baked Mac & Cheese; five cheese cream sauce, bacon, breadcrumbs
• Crunchy Roll*; tempura shrimp, masago, kaiware, spicy mayo, avocado, crunchy flakes, unagi sauce
• Spicy Tuna Roll*; chili oil, spicy mayo, avocado, lettuce, yamagobo
• Spicy Salmon Roll*; sriracha, yamagobo, lettuce, cucumber

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Dinner— $30

Dine in ONLY

Appetizer | Choose One:

• Crave Starter Salad; spring mix, candied walnuts, goat cheese, balsamic vinaigrette, balsamic glaze
• BLT Caesar Starter Salad; baby romaine, hearts of romaine, roasted tomatoes, bacon, caesar dressing, brioche croutons
• House Made Soup; chicken wild rice or tomato basil garnished with parsley, pistachios, and parmesan
• Kogi Beef Tacos; kalbi marinated short rib kimchi, spicy mayo, onion, cilantro, flour tortillas
• Edamame; sriracha, sake & soy glaze
• Crispy Brussels Sprouts; flash fried, honey soy balsamic sauce
• Firecracker Shrimp; flash fried spiral cut shrimp, chili sriracha sauce, house slaw, pipette of cry baby craig’s habanero sauce

Entrée | Choose One:

• Thai Steak*; stir fried vegetables, crispy rice, fresnos, Thai steak sauce
• Cedar Plank Salmon*; chili garlic glaze, sushi rice, broccolini
• Signature Pasta with Vodka Sauce; spicy Italian sausage, parmesan, basil
• Chicken Fried Rice; grilled chicken, carrots, edamame, onion, ginger, garlic, egg
• Steak Frites*; bistro filet, bearnaise, truffle fries, grilled asparagus
• Double Smash Burger*; two brisket & short rib burger patties, caramelized onions, white American cheese, rosemary garlic aioli, dill pickles
• Tuna Two Times Roll*; yellowfin tuna, escolar, spicy salmon, snow crab, jalapeño, spicy mayo, yuzu ponzu
• Cancun Roll*; yellowtail, yellowfin tuna, jalapeño, cucumber, avocado, thinly sliced lime, spicy yuzu sauce, tajin
• Bamboo Bite Roll; tempura shrimp, cream cheese, avocado, jalapeño, hibachi & unagi sauces
• Chop Salad; grilled chicken, dried cherries, spinach, romaine, bacon, avocado, fontina, apple, citrus vinaigrette, almonds, pomegranate seeds

Dessert | Choose One:

• Petite S’mores Brownie; chocolate graham cracker brownie & torched marshmallow creme with rocky road ice cream
• Tiramisu; one piece of our espresso & chocolate liqueur-soaked chocolate cake, mascarpone cream, espresso syrup, dusting of cocoa
• Raspberry Sorbet; fresh raspberry, mint (VG)
• Seasonal Dessert; rotating selection

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Print

CRAVE

Winter Restaurant Week Menu | February 23 – March 1

Lunch— $20

Dine in ONLY

Appetizer | Choose One:

• Crave Starter Salad; spring mix, candied walnuts, goat cheese, balsamic vinaigrette, balsamic glaze
• BLT Caesar Starter Salad; baby romaine, hearts of romaine, roasted tomatoes, bacon, caesar dressing, brioche croutons
• Edamame; sriracha, sake & soy glaze
• House Made Soup; chicken wild rice or tomato basil garnished with parsley, pistachios, and parmesan

Entrée | Choose One:

• BBQ Chicken Salad; iceberg & romaine, grilled chicken, corn, tomato, black beans, avocado, fried red onions, BBQ ranch
• Turkey Avocado Sandwich; thinly sliced turkey, bacon, swiss, tomato, avocado, bibb lettuce, rosemary garlic aioli, focaccia
• Crispy Chicken Sandwich; parmesan chicken, swiss, romaine, tomato, caesar aioli, focaccia
• Double Smash Burger*; two brisket & short rib burger patties, caramelized onions, white American cheese, rosemary garlic aioli, dill pickles
• Pesto Chicken Fusilli; grilled chicken, blistered cherry tomato, mornay sauce, pesto, shaved parmesan
• Signature Pasta with Vodka Sauce; spicy Italian sausage, parmesan, basil
• Baked Mac & Cheese; five cheese cream sauce, bacon, breadcrumbs
• Crunchy Roll*; tempura shrimp, masago, kaiware, spicy mayo, avocado, crunchy flakes, unagi sauce
• Spicy Tuna Roll*; chili oil, spicy mayo, avocado, lettuce, yamagobo
• Spicy Salmon Roll*; sriracha, yamagobo, lettuce, cucumber

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Dinner— $30

Dine in ONLY

Appetizer | Choose One:

• Crave Starter Salad; spring mix, candied walnuts, goat cheese, balsamic vinaigrette, balsamic glaze
• BLT Caesar Starter Salad; baby romaine, hearts of romaine, roasted tomatoes, bacon, caesar dressing, brioche croutons
• House Made Soup; chicken wild rice or tomato basil garnished with parsley, pistachios, and parmesan
• Kogi Beef Tacos; kalbi marinated short rib kimchi, spicy mayo, onion, cilantro, flour tortillas
• Edamame; sriracha, sake & soy glaze
• Crispy Brussels Sprouts; flash fried, honey soy balsamic sauce
• Firecracker Shrimp; flash fried spiral cut shrimp, chili sriracha sauce, house slaw, pipette of cry baby craig’s habanero sauce

Entrée | Choose One:

• Thai Steak*; stir fried vegetables, crispy rice, fresnos, Thai steak sauce
• Cedar Plank Salmon*; chili garlic glaze, sushi rice, broccolini
• Signature Pasta with Vodka Sauce; spicy Italian sausage, parmesan, basil
• Chicken Fried Rice; grilled chicken, carrots, edamame, onion, ginger, garlic, egg
• Steak Frites*; bistro filet, bearnaise, truffle fries, grilled asparagus
• Double Smash Burger*; two brisket & short rib burger patties, caramelized onions, white American cheese, rosemary garlic aioli, dill pickles
• Tuna Two Times Roll*; yellowfin tuna, escolar, spicy salmon, snow crab, jalapeño, spicy mayo, yuzu ponzu
• Cancun Roll*; yellowtail, yellowfin tuna, jalapeño, cucumber, avocado, thinly sliced lime, spicy yuzu sauce, tajin
• Bamboo Bite Roll; tempura shrimp, cream cheese, avocado, jalapeño, hibachi & unagi sauces
• Chop Salad; grilled chicken, dried cherries, spinach, romaine, bacon, avocado, fontina, apple, citrus vinaigrette, almonds, pomegranate seeds

Dessert | Choose One:

• Petite S’mores Brownie; chocolate graham cracker brownie & torched marshmallow creme with rocky road ice cream
• Tiramisu; one piece of our espresso & chocolate liqueur-soaked chocolate cake, mascarpone cream, espresso syrup, dusting of cocoa
• Raspberry Sorbet; fresh raspberry, mint (VG)
• Seasonal Dessert; rotating selection

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Print

CRAVE

Winter Restaurant Week Menu | February 23 – March 1

Lunch— $20

Dine in ONLY

Appetizer | Choose One:

• Crave Starter Salad; spring mix, candied walnuts, goat cheese, balsamic vinaigrette, balsamic glaze
• BLT Caesar Starter Salad; baby romaine, hearts of romaine, roasted tomatoes, bacon, caesar dressing, brioche croutons
• Edamame; sriracha, sake & soy glaze
• House Made Soup; chicken wild rice or tomato basil garnished with parsley, pistachios, and parmesan

Entrée | Choose One:

• BBQ Chicken Salad; iceberg & romaine, grilled chicken, corn, tomato, black beans, avocado, fried red onions, BBQ ranch
• Turkey Avocado Sandwich; thinly sliced turkey, bacon, swiss, tomato, avocado, bibb lettuce, rosemary garlic aioli, focaccia
• Crispy Chicken Sandwich; parmesan chicken, swiss, romaine, tomato, caesar aioli, focaccia
• Double Smash Burger*; two brisket & short rib burger patties, caramelized onions, white American cheese, rosemary garlic aioli, dill pickles
• Pesto Chicken Fusilli; grilled chicken, blistered cherry tomato, mornay sauce, pesto, shaved parmesan
• Signature Pasta with Vodka Sauce; spicy Italian sausage, parmesan, basil
• Baked Mac & Cheese; five cheese cream sauce, bacon, breadcrumbs
• Crunchy Roll*; tempura shrimp, masago, kaiware, spicy mayo, avocado, crunchy flakes, unagi sauce
• Spicy Tuna Roll*; chili oil, spicy mayo, avocado, lettuce, yamagobo
• Spicy Salmon Roll*; sriracha, yamagobo, lettuce, cucumber

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Dinner— $30

Dine in ONLY

Appetizer | Choose One:

• Crave Starter Salad; spring mix, candied walnuts, goat cheese, balsamic vinaigrette, balsamic glaze
• BLT Caesar Starter Salad; baby romaine, hearts of romaine, roasted tomatoes, bacon, caesar dressing, brioche croutons
• House Made Soup; chicken wild rice or tomato basil garnished with parsley, pistachios, and parmesan
• Kogi Beef Tacos; kalbi marinated short rib kimchi, spicy mayo, onion, cilantro, flour tortillas
• Edamame; sriracha, sake & soy glaze
• Crispy Brussels Sprouts; flash fried, honey soy balsamic sauce
• Firecracker Shrimp; flash fried spiral cut shrimp, chili sriracha sauce, house slaw, pipette of cry baby craig’s habanero sauce

Entrée | Choose One:

• Thai Steak*; stir fried vegetables, crispy rice, fresnos, Thai steak sauce
• Cedar Plank Salmon*; chili garlic glaze, sushi rice, broccolini
• Signature Pasta with Vodka Sauce; spicy Italian sausage, parmesan, basil
• Chicken Fried Rice; grilled chicken, carrots, edamame, onion, ginger, garlic, egg
• Steak Frites*; bistro filet, bearnaise, truffle fries, grilled asparagus
• Double Smash Burger*; two brisket & short rib burger patties, caramelized onions, white American cheese, rosemary garlic aioli, dill pickles
• Tuna Two Times Roll*; yellowfin tuna, escolar, spicy salmon, snow crab, jalapeño, spicy mayo, yuzu ponzu
• Cancun Roll*; yellowtail, yellowfin tuna, jalapeño, cucumber, avocado, thinly sliced lime, spicy yuzu sauce, tajin
• Bamboo Bite Roll; tempura shrimp, cream cheese, avocado, jalapeño, hibachi & unagi sauces
• Chop Salad; grilled chicken, dried cherries, spinach, romaine, bacon, avocado, fontina, apple, citrus vinaigrette, almonds, pomegranate seeds

Dessert | Choose One:

• Petite S’mores Brownie; chocolate graham cracker brownie & torched marshmallow creme with rocky road ice cream
• Tiramisu; one piece of our espresso & chocolate liqueur-soaked chocolate cake, mascarpone cream, espresso syrup, dusting of cocoa
• Raspberry Sorbet; fresh raspberry, mint (VG)
• Seasonal Dessert; rotating selection

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Print

CRAVE

Winter Restaurant Week Menu | February 23 – March 1

Lunch— $20

Dine in ONLY

Appetizer | Choose One:

• Crave Starter Salad; spring mix, candied walnuts, goat cheese, balsamic vinaigrette, balsamic glaze
• BLT Caesar Starter Salad; baby romaine, hearts of romaine, roasted tomatoes, bacon, caesar dressing, brioche croutons
• Edamame; sriracha, sake & soy glaze
• House Made Soup; chicken wild rice or tomato basil garnished with parsley, pistachios, and parmesan

Entrée | Choose One:

• BBQ Chicken Salad; iceberg & romaine, grilled chicken, corn, tomato, black beans, avocado, fried red onions, BBQ ranch
• Turkey Avocado Sandwich; thinly sliced turkey, bacon, swiss, tomato, avocado, bibb lettuce, rosemary garlic aioli, focaccia
• Crispy Chicken Sandwich; parmesan chicken, swiss, romaine, tomato, caesar aioli, focaccia
• Double Smash Burger*; two brisket & short rib burger patties, caramelized onions, white American cheese, rosemary garlic aioli, dill pickles
• Pesto Chicken Fusilli; grilled chicken, blistered cherry tomato, mornay sauce, pesto, shaved parmesan
• Signature Pasta with Vodka Sauce; spicy Italian sausage, parmesan, basil
• Baked Mac & Cheese; five cheese cream sauce, bacon, breadcrumbs
• Crunchy Roll*; tempura shrimp, masago, kaiware, spicy mayo, avocado, crunchy flakes, unagi sauce
• Spicy Tuna Roll*; chili oil, spicy mayo, avocado, lettuce, yamagobo
• Spicy Salmon Roll*; sriracha, yamagobo, lettuce, cucumber

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Dinner— $30

Dine in ONLY

Appetizer | Choose One:

• Crave Starter Salad; spring mix, candied walnuts, goat cheese, balsamic vinaigrette, balsamic glaze
• BLT Caesar Starter Salad; baby romaine, hearts of romaine, roasted tomatoes, bacon, caesar dressing, brioche croutons
• House Made Soup; chicken wild rice or tomato basil garnished with parsley, pistachios, and parmesan
• Kogi Beef Tacos; kalbi marinated short rib kimchi, spicy mayo, onion, cilantro, flour tortillas
• Edamame; sriracha, sake & soy glaze
• Crispy Brussels Sprouts; flash fried, honey soy balsamic sauce
• Firecracker Shrimp; flash fried spiral cut shrimp, chili sriracha sauce, house slaw, pipette of cry baby craig’s habanero sauce

Entrée | Choose One:

• Thai Steak*; stir fried vegetables, crispy rice, fresnos, Thai steak sauce
• Cedar Plank Salmon*; chili garlic glaze, sushi rice, broccolini
• Signature Pasta with Vodka Sauce; spicy Italian sausage, parmesan, basil
• Chicken Fried Rice; grilled chicken, carrots, edamame, onion, ginger, garlic, egg
• Steak Frites*; bistro filet, bearnaise, truffle fries, grilled asparagus
• Double Smash Burger*; two brisket & short rib burger patties, caramelized onions, white American cheese, rosemary garlic aioli, dill pickles
• Tuna Two Times Roll*; yellowfin tuna, escolar, spicy salmon, snow crab, jalapeño, spicy mayo, yuzu ponzu
• Cancun Roll*; yellowtail, yellowfin tuna, jalapeño, cucumber, avocado, thinly sliced lime, spicy yuzu sauce, tajin
• Bamboo Bite Roll; tempura shrimp, cream cheese, avocado, jalapeño, hibachi & unagi sauces
• Chop Salad; grilled chicken, dried cherries, spinach, romaine, bacon, avocado, fontina, apple, citrus vinaigrette, almonds, pomegranate seeds

Dessert | Choose One:

• Petite S’mores Brownie; chocolate graham cracker brownie & torched marshmallow creme with rocky road ice cream
• Tiramisu; one piece of our espresso & chocolate liqueur-soaked chocolate cake, mascarpone cream, espresso syrup, dusting of cocoa
• Raspberry Sorbet; fresh raspberry, mint (VG)
• Seasonal Dessert; rotating selection

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Print

CRAVE

Winter Restaurant Week Menu | February 23 – March 1

Lunch— $20

Dine in ONLY

Appetizer | Choose One:

• Crave Starter Salad; spring mix, candied walnuts, goat cheese, balsamic vinaigrette, balsamic glaze
• BLT Caesar Starter Salad; baby romaine, hearts of romaine, roasted tomatoes, bacon, caesar dressing, brioche croutons
• Edamame; sriracha, sake & soy glaze
• House Made Soup; chicken wild rice or tomato basil garnished with parsley, pistachios, and parmesan

Entrée | Choose One:

• BBQ Chicken Salad; iceberg & romaine, grilled chicken, corn, tomato, black beans, avocado, fried red onions, BBQ ranch
• Turkey Avocado Sandwich; thinly sliced turkey, bacon, swiss, tomato, avocado, bibb lettuce, rosemary garlic aioli, focaccia
• Crispy Chicken Sandwich; parmesan chicken, swiss, romaine, tomato, caesar aioli, focaccia
• Double Smash Burger*; two brisket & short rib burger patties, caramelized onions, white American cheese, rosemary garlic aioli, dill pickles
• Pesto Chicken Fusilli; grilled chicken, blistered cherry tomato, mornay sauce, pesto, shaved parmesan
• Signature Pasta with Vodka Sauce; spicy Italian sausage, parmesan, basil
• Baked Mac & Cheese; five cheese cream sauce, bacon, breadcrumbs
• Crunchy Roll*; tempura shrimp, masago, kaiware, spicy mayo, avocado, crunchy flakes, unagi sauce
• Spicy Tuna Roll*; chili oil, spicy mayo, avocado, lettuce, yamagobo
• Spicy Salmon Roll*; sriracha, yamagobo, lettuce, cucumber

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Dinner— $30

Dine in ONLY

Appetizer | Choose One:

• Crave Starter Salad; spring mix, candied walnuts, goat cheese, balsamic vinaigrette, balsamic glaze
• BLT Caesar Starter Salad; baby romaine, hearts of romaine, roasted tomatoes, bacon, caesar dressing, brioche croutons
• House Made Soup; chicken wild rice or tomato basil garnished with parsley, pistachios, and parmesan
• Kogi Beef Tacos; kalbi marinated short rib kimchi, spicy mayo, onion, cilantro, flour tortillas
• Edamame; sriracha, sake & soy glaze
• Crispy Brussels Sprouts; flash fried, honey soy balsamic sauce
• Firecracker Shrimp; flash fried spiral cut shrimp, chili sriracha sauce, house slaw, pipette of cry baby craig’s habanero sauce

Entrée | Choose One:

• Thai Steak*; stir fried vegetables, crispy rice, fresnos, Thai steak sauce
• Cedar Plank Salmon*; chili garlic glaze, sushi rice, broccolini
• Signature Pasta with Vodka Sauce; spicy Italian sausage, parmesan, basil
• Chicken Fried Rice; grilled chicken, carrots, edamame, onion, ginger, garlic, egg
• Steak Frites*; bistro filet, bearnaise, truffle fries, grilled asparagus
• Double Smash Burger*; two brisket & short rib burger patties, caramelized onions, white American cheese, rosemary garlic aioli, dill pickles
• Tuna Two Times Roll*; yellowfin tuna, escolar, spicy salmon, snow crab, jalapeño, spicy mayo, yuzu ponzu
• Cancun Roll*; yellowtail, yellowfin tuna, jalapeño, cucumber, avocado, thinly sliced lime, spicy yuzu sauce, tajin
• Bamboo Bite Roll; tempura shrimp, cream cheese, avocado, jalapeño, hibachi & unagi sauces
• Chop Salad; grilled chicken, dried cherries, spinach, romaine, bacon, avocado, fontina, apple, citrus vinaigrette, almonds, pomegranate seeds

Dessert | Choose One:

• Petite S’mores Brownie; chocolate graham cracker brownie & torched marshmallow creme with rocky road ice cream
• Tiramisu; one piece of our espresso & chocolate liqueur-soaked chocolate cake, mascarpone cream, espresso syrup, dusting of cocoa
• Raspberry Sorbet; fresh raspberry, mint (VG)
• Seasonal Dessert; rotating selection

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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CRAVE

Winter Restaurant Week Menu | February 23 – March 1

Lunch— $20

Dine in ONLY

Appetizer | Choose One:

• Crave Starter Salad; spring mix, candied walnuts, goat cheese, balsamic vinaigrette, balsamic glaze
• BLT Caesar Starter Salad; baby romaine, hearts of romaine, roasted tomatoes, bacon, caesar dressing, brioche croutons
• Edamame; sriracha, sake & soy glaze
• House Made Soup; chicken wild rice or tomato basil garnished with parsley, pistachios, and parmesan

Entrée | Choose One:

• BBQ Chicken Salad; iceberg & romaine, grilled chicken, corn, tomato, black beans, avocado, fried red onions, BBQ ranch
• Turkey Avocado Sandwich; thinly sliced turkey, bacon, swiss, tomato, avocado, bibb lettuce, rosemary garlic aioli, focaccia
• Crispy Chicken Sandwich; parmesan chicken, swiss, romaine, tomato, caesar aioli, focaccia
• Double Smash Burger*; two brisket & short rib burger patties, caramelized onions, white American cheese, rosemary garlic aioli, dill pickles
• Pesto Chicken Fusilli; grilled chicken, blistered cherry tomato, mornay sauce, pesto, shaved parmesan
• Signature Pasta with Vodka Sauce; spicy Italian sausage, parmesan, basil
• Baked Mac & Cheese; five cheese cream sauce, bacon, breadcrumbs
• Crunchy Roll*; tempura shrimp, masago, kaiware, spicy mayo, avocado, crunchy flakes, unagi sauce
• Spicy Tuna Roll*; chili oil, spicy mayo, avocado, lettuce, yamagobo
• Spicy Salmon Roll*; sriracha, yamagobo, lettuce, cucumber

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Dinner— $30

Dine in ONLY

Appetizer | Choose One:

• Crave Starter Salad; spring mix, candied walnuts, goat cheese, balsamic vinaigrette, balsamic glaze
• BLT Caesar Starter Salad; baby romaine, hearts of romaine, roasted tomatoes, bacon, caesar dressing, brioche croutons
• House Made Soup; chicken wild rice or tomato basil garnished with parsley, pistachios, and parmesan
• Kogi Beef Tacos; kalbi marinated short rib kimchi, spicy mayo, onion, cilantro, flour tortillas
• Edamame; sriracha, sake & soy glaze
• Crispy Brussels Sprouts; flash fried, honey soy balsamic sauce
• Firecracker Shrimp; flash fried spiral cut shrimp, chili sriracha sauce, house slaw, pipette of cry baby craig’s habanero sauce

Entrée | Choose One:

• Thai Steak*; stir fried vegetables, crispy rice, fresnos, Thai steak sauce
• Cedar Plank Salmon*; chili garlic glaze, sushi rice, broccolini
• Signature Pasta with Vodka Sauce; spicy Italian sausage, parmesan, basil
• Chicken Fried Rice; grilled chicken, carrots, edamame, onion, ginger, garlic, egg
• Steak Frites*; bistro filet, bearnaise, truffle fries, grilled asparagus
• Double Smash Burger*; two brisket & short rib burger patties, caramelized onions, white American cheese, rosemary garlic aioli, dill pickles
• Tuna Two Times Roll*; yellowfin tuna, escolar, spicy salmon, snow crab, jalapeño, spicy mayo, yuzu ponzu
• Cancun Roll*; yellowtail, yellowfin tuna, jalapeño, cucumber, avocado, thinly sliced lime, spicy yuzu sauce, tajin
• Bamboo Bite Roll; tempura shrimp, cream cheese, avocado, jalapeño, hibachi & unagi sauces
• Chop Salad; grilled chicken, dried cherries, spinach, romaine, bacon, avocado, fontina, apple, citrus vinaigrette, almonds, pomegranate seeds

Dessert | Choose One:

• Petite S’mores Brownie; chocolate graham cracker brownie & torched marshmallow creme with rocky road ice cream
• Tiramisu; one piece of our espresso & chocolate liqueur-soaked chocolate cake, mascarpone cream, espresso syrup, dusting of cocoa
• Raspberry Sorbet; fresh raspberry, mint (VG)
• Seasonal Dessert; rotating selection

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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CRAVE

Winter Restaurant Week Menu | February 23 – March 1

Lunch— $20

Dine in ONLY

Appetizer | Choose One:

• Crave Starter Salad; spring mix, candied walnuts, goat cheese, balsamic vinaigrette, balsamic glaze
• BLT Caesar Starter Salad; baby romaine, hearts of romaine, roasted tomatoes, bacon, caesar dressing, brioche croutons
• Edamame; sriracha, sake & soy glaze
• House Made Soup; chicken wild rice or tomato basil garnished with parsley, pistachios, and parmesan

Entrée | Choose One:

• BBQ Chicken Salad; iceberg & romaine, grilled chicken, corn, tomato, black beans, avocado, fried red onions, BBQ ranch
• Turkey Avocado Sandwich; thinly sliced turkey, bacon, swiss, tomato, avocado, bibb lettuce, rosemary garlic aioli, focaccia
• Crispy Chicken Sandwich; parmesan chicken, swiss, romaine, tomato, caesar aioli, focaccia
• Double Smash Burger*; two brisket & short rib burger patties, caramelized onions, white American cheese, rosemary garlic aioli, dill pickles
• Pesto Chicken Fusilli; grilled chicken, blistered cherry tomato, mornay sauce, pesto, shaved parmesan
• Signature Pasta with Vodka Sauce; spicy Italian sausage, parmesan, basil
• Baked Mac & Cheese; five cheese cream sauce, bacon, breadcrumbs
• Crunchy Roll*; tempura shrimp, masago, kaiware, spicy mayo, avocado, crunchy flakes, unagi sauce
• Spicy Tuna Roll*; chili oil, spicy mayo, avocado, lettuce, yamagobo
• Spicy Salmon Roll*; sriracha, yamagobo, lettuce, cucumber

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Dinner— $30

Dine in ONLY

Appetizer | Choose One:

• Crave Starter Salad; spring mix, candied walnuts, goat cheese, balsamic vinaigrette, balsamic glaze
• BLT Caesar Starter Salad; baby romaine, hearts of romaine, roasted tomatoes, bacon, caesar dressing, brioche croutons
• House Made Soup; chicken wild rice or tomato basil garnished with parsley, pistachios, and parmesan
• Kogi Beef Tacos; kalbi marinated short rib kimchi, spicy mayo, onion, cilantro, flour tortillas
• Edamame; sriracha, sake & soy glaze
• Crispy Brussels Sprouts; flash fried, honey soy balsamic sauce
• Firecracker Shrimp; flash fried spiral cut shrimp, chili sriracha sauce, house slaw, pipette of cry baby craig’s habanero sauce

Entrée | Choose One:

• Thai Steak*; stir fried vegetables, crispy rice, fresnos, Thai steak sauce
• Cedar Plank Salmon*; chili garlic glaze, sushi rice, broccolini
• Signature Pasta with Vodka Sauce; spicy Italian sausage, parmesan, basil
• Chicken Fried Rice; grilled chicken, carrots, edamame, onion, ginger, garlic, egg
• Steak Frites*; bistro filet, bearnaise, truffle fries, grilled asparagus
• Double Smash Burger*; two brisket & short rib burger patties, caramelized onions, white American cheese, rosemary garlic aioli, dill pickles
• Tuna Two Times Roll*; yellowfin tuna, escolar, spicy salmon, snow crab, jalapeño, spicy mayo, yuzu ponzu
• Cancun Roll*; yellowtail, yellowfin tuna, jalapeño, cucumber, avocado, thinly sliced lime, spicy yuzu sauce, tajin
• Bamboo Bite Roll; tempura shrimp, cream cheese, avocado, jalapeño, hibachi & unagi sauces
• Chop Salad; grilled chicken, dried cherries, spinach, romaine, bacon, avocado, fontina, apple, citrus vinaigrette, almonds, pomegranate seeds

Dessert | Choose One:

• Petite S’mores Brownie; chocolate graham cracker brownie & torched marshmallow creme with rocky road ice cream
• Tiramisu; one piece of our espresso & chocolate liqueur-soaked chocolate cake, mascarpone cream, espresso syrup, dusting of cocoa
• Raspberry Sorbet; fresh raspberry, mint (VG)
• Seasonal Dessert; rotating selection

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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Menu coming soon.

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EaTo

Winter Restaurant Week Menu | February 23 – March 1

Lunch— $18

Dine in ONLY

Appetizer | Choose One:

• Roasted Red Bell Pepper Bruschetta; roasted red bell pepper mix with shallot, parsley, and lemon juice served on top of our house made sliced & toasted focaccia (GF)
• NE Clam Chowder Soup; house made hearty new England style clam chowder with corn and potato, pancetta (GF)
• Side Roast Squash & Kale Salad; roasted butternut squash, goat cheese crumble, crispy prosciutto, walnuts, chopped kale, baby arugula, brown butter dijon vinaigrette, micro arugula (GF)

Entrée | Choose One:

• Frittata Di Pasta with Mixed Green Salad; oven baked frittata with mini shell pasta, spinach, mozzarella & parmesan cheeses, house pesto sauce, mixed green salad, red wine vinaigrette
• Mini Calzone with Mixed Green Salad; our homemade calzone stuffed with mozzarella cheese, pepperoni, Italian sausage, ham, ricotta, and basil, topped with shredded parmesan, vodka sauce, served with mixed green salad, red wine vinaigrette
• Cold Chicken Ceasar/Buffalo Wraps with Fries; choice of chicken, caesar dressing, croutons, romaine, wrapped in a spinach warm spinach tortilla or chicken tossed in buffalo sauce, red onion, celery, wrapped in a tomato basil tortilla with our bleu cheese aioli, both served with fries and side ketchup
• Vodka Penne; house vodka sauce, fresh penne noodles, shredded parmesan (GF option)

Dessert | Choose One:

• Mini Cheesecake Puck; toppings choice of oreo, berry/lemon, or snickers

Lunch Add-Ons:

• Wine Pairing $10
• NA Pairing $10

Dinner— $35

Dine in ONLY

Appetizer | Choose One:

• French Onion Bruschetta; French onion style onions on top of our fontina cheese sauce, melted gruyere cheese, crispy shallot, parsley (GF option)
• Arancini; house made, deep fried, served with red sauce, shredded parmesan cheese, parsley
• Roast Squash & Kale Salad; roasted butternut squash, goat cheese crumble, crispy prosciutto, walnuts, chopped kale, baby arugula, brown butter dijon vinaigrette, micro arugula

Entrée | Choose One:

• Salmon Beurre Blanc; carrot puree, white wine butter sauce, house roasted vegetables, crispy capers (GF)
• 10” BBQ Chicken Pizza; fire braised chicken, house bbq sauce, mozzarella, smoked gouda cheeses, pickled red onion, parmesan crust
• Chicken Parmesan; hand breaded chicken breast, red and white sauces, fresh garlic, fresh bucatini noodle
• Vodka Penne; house vodka sauce, fresh penne noodles, shredded parmesan (GF option)

Dessert | Choose One:

• Strawberry Frozen Yogurt Ice Cream Cake; creamy frozen strawberry, cream, yogurt chocolate ricotta bits, chocolate ricotta cake layer, biscoff cookie & dried dragon fruit crumble, coco powder
• Cannoli; house made cannoli filling, chocolate chips, and powder sugar

Dinner Add-Ons:

• Wine Pairing $15
• NA Pairing $15

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Estelle

Winter Restaurant Week Menu | February 23 – March 1

Dinner— $55

Dine in ONLY

Appetizer | Choose One:

• Charred Artichoke Arugula Salad; green goddess, fennel, quinoa (GF/ DF/ NF*, V)
• Patatas Bravas; picante tomato sauce, duke’s mayo, lemon, parsley (GF/ DF/ NF*)
• Shrimp al Ajillo; garlic butter sauce, pimenton, dill, cilantro (GF*/ DF/ NF)

Entrée | Choose One:

• Rigatoni; fennel sausage, onion, roasted red pepper, calabrian chili cream sauce (NF/ V*)
• Radiatore; jalapeño pesto, smoked almonds, lemon zest, parsley (DF*/ NF*, V)
• Cheeseburger*; peterson craft beef, bacon, American, animal sauce, char-broiled tomatoes (GF*/ NF)
• Pork Belly; risotto, butternut squash, fried shallots, fried sage (GF/ DF/ NF)

Dessert | Choose One:

• Pasteis De Nata; Portuguese egg tart
• Chocolate Pot de Crème
• Budino

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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Gia

Winter Restaurant Week Menu | February 23 – March 1

Dinner— $50

Dine in ONLY

Appetizer | Choose One:

• Sourdough Bruschetta; whipped goat cheese, caramelized onions, thyme (V)
• Arugula Salad; lemon oil, parmesan (GF) (V)

Entrée | Choose One:

• Bucatini; slow-cooked bell peppers, tomato & chili (V) (DF) (GF option)
• Casarecce; venetian spiced duck ragu with tomato, white wine & parmesan (GF option)

Dessert | Choose One:

• Butterscotch Budino; crème fraîche, shaved chocolate
• Amalfi Lemon Tart; crème fraîche 

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Gyu-Kaku Japanese BBQ

Winter Restaurant Week Menu | February 23 – March 1

Lunch— $30

Dine in ONLY

All courses include Half Gyu-Kaku Salad, White Rice, Miso Soup, and 2pc Gyu-Sushi

Appetizer | Choose One:

• Fried Cheese Wontons; cream cheese and green onions in crispy wontons with chili sauce (V)
• Japanese Chicken Karaage; juicy Japanese fried chicken served with chili mayo
• Vegetable Spring Rolls; mixed vegetables rolled in a light wonton wrapper and fried (V)
• Fried Pork Gyoza Dumplings; juicy fried pork dumplings
• Steamed Chili Dumplings; pork dumplings with crunchy chili garlic oil
• Fried Bacon Chips; crunchy, deep-fried pork belly slices
• Spicy Addicting Cucumber; crunchy cucumbers in a slightly spicy crunchy chili garlic dressing (V)

Entrée | Choose One:

• Set A

• Bistro Hanger Steak* Miso; tender and lean hanger beef (GF)
• Garlic Shoyu Chicken Thigh*; chicken thigh pre-marinated with sweet garlic soy sauce
• Umakara Ribeye*; sweet and spicy ribeye (GF)

• Set B

• Bistro Hanger Steak* Miso; tender and lean hanger beef (GF)
• Garlic Shoyu Chicken Thigh*; chicken thigh pre-marinated w/ sweet garlic soy sauce
• Spicy Pork* Spicy Jalapeño Miso (GF)

• Set C

• Bistro Hanger Steak* Miso; tender and lean hanger beef (GF)
• Chicken Basil* OR Chicken Teriyaki* (GF)
• Shrimp Garlic*; our most popular BBQ seafood dish! (GF)

• Choice of one vegetable

• Shishito Peppers (V)
• Broccoli (GF) (V)
• Zucchini (GF) (V)
• Spinach Garlic (GF) (V)

Dessert | Choose One:

• S’more Single
• Vanilla Ice Cream (GF) (V)
• Green Tea Ice Cream (GF) (V)

Lunch Add-Ons:

• Upgrade Bistro Hanger Steak to Best-Selling Harami Skirt Steak* Miso $6

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Dinner— $50

Dine in ONLY

Appetizer | Choose One:

• Fried Cheese Wontons; cream cheese and green onions in crispy wontons with chili sauce (V)
• Japanese Chicken Karaage; juicy Japanese fried chicken served with chili mayo
• Vegetable Spring Rolls; mixed vegetables rolled in a light wonton wrapper and fried (V)
• Fried Pork Gyoza Dumplings; juicy fried pork dumplings
• Steamed Chili Dumplings; pork dumplings with crunchy chili garlic oil
• Fried Bacon Chips; crunchy, deep-fried pork belly slices
• Spicy Addicting Cucumber; crunchy cucumbers in a slightly spicy crunchy chili garlic dressing (V)

Entrée | Choose One:

• Set A

• Yaki-Shabu Beef* Miso; thinly sliced beef that grills quickly! (GF)
• Shrimp Garlic*; our most popular BBQ seafood dish! (GF)
• Harami Skirt Steak* Miso; our best-selling 21-day aged skirt steak (GF)

• Set B

• Yaki-Shabu Beef* Miso; thinly sliced beef that grills quickly! (GF)
• Chicken Teriyaki* (GF)
• Prime Kalbi Short Rib Slice* Sweet Soy Tare; marbled USDA prime beef that melts in your mouth (GF)

• Set C

• Spicy Pork*; spicy Jalapeño Miso (GF)
• Filet Mignon *Salt and Pepper; lean cuts of filet mignon (GF)
• Harami Skirt Steak* Miso; our best-selling 21-day aged skirt steak (GF)

• Choice of 1 Vegetable:

• Shishito Peppers (V)
• Broccoli (GF) (V)
• Zucchini (GF) (V)
• Spinach Garlic (GF) (V)

Dessert | Choose One:

• S’more Single
• Vanilla Ice Cream (GF) (V)
• Green Team Ice Cream (GF) (V)

Dinner Add-Ons:

• Upgrade default Premium Meat to Kobe Style Kalbi Short Rib* Sweet Soy Tare $12
• Upgrade default Premium Meat to A5 Wagyu Sampler* Salt & Pepper $30

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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Holman’s Table

Winter Restaurant Week Menu

 Please Note: Holman’s Table is Only Participating From February 23 - 27

Lunch— $25

Dine in ONLY

Appetizer:

• Whipped Ricotta; cranberry compote, pistachio, chili flake, honey, sage, sourdough crostini
• Wedge Salad; tomato, blue cheese crumbles, bacon, bleu cheese dressing, chive
• Soup Du Jour; inquire about today’s selection

Entrée | Choose One:

• Rueben: corned beef, swiss cheese, sauerkraut, 10k island dressing, toasted rye
• Tuna Salad Sandwich; yellow tomato, pickled red onion, alfalfa sprouts, kettle chips, herbed ciabatta
• Featured Omelet; inquire about today’s selection

Dessert | Choose One:

• Raspberry Chantilly Cupcake; vanilla cupcake, whipped raspberry icing, fresh raspberry, white chocolate curls
• Chocolate Panna Cotta; marshmallow cream, balsamic strawberries (GF)

Dinner— $50

Dine in ONLY

Appetizer:

• Whipped Ricotta; cranberry compote, pistachio, chili flake, honey, sage, sourdough crostini
• Wedge Salad; tomato, blue cheese crumbles, bacon, bleu cheese dressing, chive
• Maple Glazed Bacon; chipotle broth, swiss chard, shoestring sweet potatoes

Entrée | Choose One:

• Orecchiette; roasted mushrooms, broccolini, hazelnut, goat cheese
• Coq Au Vin; braised chicken thigh, root vegetables, creamy polenta
• Fresh Catch; inquire about today’s selection

Dessert | Choose One:

• Chocolate Flourless Cake; dark chocolate flourless cake, mango crémeux, candied almond, raspberry sauce (GF)
• Pineapple Upside Down Cake; butter cake, caramel, pineapple, Amarena cherry

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ie by Travail

Winter Restaurant Week Menu | February 23 – March 1

Dinner— $50

Dine in ONLY

Appetizer | Choose One:

• Casa Ricotta; fig mostarda, grilled bread
• Salmon Tartare; horseradish cream, pistachio, olive, citrus, chive
• Arancini; saffron, parmesan cream, grana Padano (V)

Salad | Choose One:

• Apple + Root Salad; pecorino boschetto, arugula, pecorino, lemon vinaigrette
• Caesar Salad; baby kale, anchovy, grana padano

Entrée | Choose One:

• Casarecce; lamb sugo, espelette, pecorino romano
• Bucatini; amatriciana style, guanciale, oregano, pecorino romano
• Trottole; cacio e pepe style (V)
• Spaghetti; pomodoro, basil, grana Padano (V)
• Half Chicken; puttanesca, oregano, lemon
• Fusilli; spicy vodka sauce, basil, pecorino romano

Dessert | Choose One:

• Dream Creamery Ice Cream; Single scoop of homemade ice cream: vanilla, almond chocolate, or raspberry sorbet (V)
• Crostata Al Limone; pine nut crust, citrus syrup, lemon curd (V)

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Menu coming soon. 

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Klassics Kitchen & Cocktails

Winter Restaurant Week Menu | February 23 – March 1

Lunch— $15

Dine in ONLY

Appetizer:

• Honey Jerk Shrimp Skewer; 2 shrimp skewers glazed with honey ginger soy and topped with mango salsa (GF) (DF)
• Lemon Pepper Crab Cakes; served with arugula salad and sriracha aioli 

Entrée | Choose One:

• Grilled Salmon Caesar Salad; mesquite grilled salmon, romaine, chipotle caesar dressing, cherry tomatoes, beef bacon, avocado (GF)
• Pimento Philly Cheesesteak; toasted baguette, rosemary aioli, pimento cheese
• Pineapple Chicken Stir-Fry; honey garlic soy glaze, stir-fry veggies, and yellow rice (DF)

Dessert | Choose One:

• Toffee Cake; topped with mixed berry sauce and vanilla ice cream

Dinner— $20

Dine in ONLY

Appetizer:

• Crab Boil Wings; 6 wings tossed in Cajun butter with sweet corn, chicken apple sausage, and Yukon potatoes (GF)
• Oxtail Sliders; Hawaiian buns, beef burger, pepper jack cheese, caramelized peppers and onions, oxtail gravy

Entrée | Choose One:

• Cajun Chicken Penne; Cajun alfredo sauce, roasted chicken, chicken apple sausage, tomatoes, spinach, bell peppers, and garlic bread
• Cashville Salmon; mesquite grilled salmon glazed with Cashville sauce, avocado mashed potatoes, pickled cucumber, tomatoes and onions (GF)
• Roasted 1/2 Chicken; glazed with honey jerk sauce, served with yellow rice, fried sweet plantains, mango salsa and cilantro lime crema (GF)

Dessert | Choose One:

• Peach Cobbler Upside Down Cake; topped with blueberry sauce, brown butter icing, and vanilla ice cream
• Pina Colada Bread Pudding; topped with pineapple rum sauce, caramel, and vanilla ice cream 

Dinner Add-On:

• Wine Flight; $25

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Kona Grill

Winter Restaurant Week Menu | February 23 – March 1

Dinner— $60

Dine in ONLY

Appetizer:

• Meatballs; beef & pork meatballs, shiitake mushrooms, macadamia nuts, chili glaze
• Picasso Roll; spicy yellowtail, avocado, izumidai, jalapeno, cilantro, togarashi, sriracha, yuzu ponzu
• Sweet & Bleau Salad; mixed greens, grilled apples, bacon, bleu cheese, spiced pecan, tomato, buttermilk dressing
• Poke Bowl; tuna & salmon, sushi rice, green onion, avocado, seaweed salad, cucumber, macadamia nuts, Hawaiian poke sauce – additional $10

Entrée | Choose One:

• Cilantro Lime Chicken; yogurt-lime sauce, cilantro, pickled red onions, turmeric-almond rice
• Sweet-Chili Glazed Salmon; served with fried rice
• Steak Frites; 6oz NY strip, fries, bearnaise sauce
• Kona Stir Fry; chicken, carrot, cabbage, cilantro, chili-garlic sauce, broccoli, shiitake, sesame, jasmine rice
• Kona Surf & Turf; 6oz filet with shrimp skewer – additional $15

Dessert | Choose One:

• New York Cheesecake; raspberry sauce, whipped cream
• Double-Stack Brownie; chocolate ganache, vanilla & caramel cream, vanilla bean ice cream

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Menu coming soon.

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Menu coming soon.

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LaunchPad Golf

Winter Restaurant Week Menu | February 23 – March 1

Dinner— $39

Dine in ONLY

Appetizer:

• Roasted Red Pepper Soup; served with toasted ciabatta

Entrée | Choose One:

• Spiced Seared Jumbo Sea Scallops; sweet corn puree, Egyptian spiced baby carrots, pomegranate seeds, pomegranate molasses 
• Roasted Root Vegetable Risotto; parsnip and turnip puree, apricot jam, crispy carrots (VG) 
• Pan Korean Braised Beef Short Ribs; stewed carrots, potatoes, mushrooms, cipollini onions, chestnuts

Dessert | Choose One:

• Honey Ricotta Cheesecake
• Caramel Pumpkin Bread Pudding; served with bourbon vanilla whip
• House Made Chocolate Chunk Cookies and “Milk”  

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Layline

Winter Restaurant Week Menu | February 23 – March 1

Dinner— $45

Dine in ONLY

Appetizer:

• Layline Caesar Salad; romaine, endive, lemon, anchovy-garlic croutons
• Stuffed Mushrooms; roasted crimini, garlic, parmesan
• Tempura Vegetables; green beans, sweet peppers, Thai dipping sauce
• Bibb Salad; fines herbs, shallots, agra vinaigrette, pepitas
• Butternut Squash; couscous, green goddess, burrata, chives

Entrée | Choose One:

• Steamed Mussels; bouillabaisse broth, grilled baguette, lemon
• Grilled Pork Chop; celeriac puree, fennel, cabbage slaw, honey crisp apple  
• Cedar Plank Salmon; saffron rice, cucumber-mint yogurt
• Linguine Pomodoro e Vodka; burrata, basil, mint, chili oil, toasted breadcrumbs
• Bywater Burger; angus beef, cheese muffaletta, giardiniera, duck fat fries

Dessert | Choose One:

• Ice Cream Bonbon; rotating ice cream filling, dark chocolate ganache
• Coconut Sorbet; grilled pineapple
• Dessert Wine; Barbeito 5 Years Old Island Rich Reserva Sweet Vinho Madeira
• Mini Martini Cocktail

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Lela

Winter Restaurant Week Menu | February 23 – March 1

Dinner— $60

Dine In AND Takeout

Appetizer:

• Spicy Calamari; scallion, fresno chili, cherry pepper sauce
• Heirloom Tomato Salad; feta, cucumber plank, grilled zucchini flower, toasted pumpkin seed, red pepper coulis (GF) (V)

Entrée | Choose One:

• BLLT Sliders; lobster, bib lettuce, Japanese mayo, tomato, roasted garlic mayo, red onion, served with fries or salad
• Seafood Pasta; lobster, shrimp, littleneck clam, scallop, Fra Diavola sauce, house-made linguine, basil
• Coulotte Top Sirloin; duchess potato, honey tarragon roasted carrot, sauce Béarnaise (GF)
• Ratatouille Barley Bowl; roasted root vegetable, basil, harissa tahini dressing (V)

Dessert | Choose One:

• Sticky Toffee Pudding
• Crème Brulee (GF)

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The Lexington

Winter Restaurant Week Menu | February 23 – March 1

Dinner— $55

Dine in ONLY

Appetizer | Choose One:

• Crispy Winter Squash & Short Rib Arancini; sage brown butter, lemon zest
• Winter Pear & Chicory Salad; roasted pear, radicchio & endive, toasted walnut, aged gouda, sherry vinaigrette

Entrée | Choose One:

• Steak Frites; teres major, red chimichurri, yucca fries, garlic aioli
• Blackened Cajun Salmon; stone-ground grits, bourbon-cane syrup glaze, scallions
• Pork Chop; cider glaze, sun choke puree, apple relish

Dessert | Choose One:

• Winter Olive Oil Cake; grapefruit curd, candied citrus, creme fraiche
• Chocolate Crumble Cake; cocoa crumble, whipped mascarpone, ganache

Dinner Enhancements:

• Crab $15
• Shrimp $15
• Diver Scallops $20
• Oysters Rockefeller $36
• East Coast Oysters $28

Dinner Accompaniments:

• Asparagus & Béarnaise $19
• Grilled Broccolini $18
• Truffle Gouda Gnocchi $15
• DeLex Baked Potato $15
• Dirty Beans $16

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Liliana

Winter Restaurant Week Menu | February 23 – March 1

Dinner— $50

Dine in ONLY

Appetizer | Choose One:

• Winter Greens; mesclun mix, fennel salami, crouton, citrus vinaigrette
• Steamed Mussels; cioppino broth, beurre blanc, focaccia
• Carpaccio; beef sirloin, tonnato, baguette, fried capers
• Suppli; risotto rice, fontina, pepperoni ragu

Entrée | Choose One:

• Agnolotti; black garlic butter, oyster mushrooms, pignole
• Rigatoni; lamb bolognese, berbere spice, yogurt, mint
• Salmon; farro, béarnaise, tomato, bitter greens
• Pork Shoulder; polenta, squash, peperonata, agrodolce

Dessert | Choose One:

• Pot de Crème
• Lemon Tarte

Dinner Add-Ons:

• Olive Fritte; sausage stuffed olives, herb aioli $7
• Cannoli; chicken liver mousse, pistachio, saba  $8
• Octopus; tater tots, chili crunch $8
• Garlic Bread; milk bread, garlic butter, cream cheese, grana padano $14

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Lola’s Lakehouse

Winter Restaurant Week Menu | February 23 – March 1

Lunch— $40

Dine in & Take Out

Appetizer | Choose One:

• Cup Lobster Bisque
• Cup Clam Chowder
• House Salad; cherry tomato, cucumber, shaved parmesan, herb vinaigrette
• Caesar Salad; garlic croutons and parmesan dressing
• Winter Salad; butternut squash, arugula, pickled red onion, roasted cauliflower, pepita, goat cheese

Entrée | Choose One:

• Balsamic Pot Roast; potato puree and baby carrots
• Rigatoni Lamb Bolognese; pecorino
• Pan Roasted Chicken Breast; spaghetti squash, roasted cauliflower, chicken jus
• Canadian Walleye Picatta; yukon potato puree, lemon, capers
• Vegetable Coconut Curry; roasted cauliflower, butternut squash, broccolini, cilantro, jasmine rice

Dessert | Choose One:

• Butterscotch Bread Pudding; with crème anglaise
• Chocolate Mousse Cake; with raspberry coulis

Dinner— $40

Dine in & Take Out

Appetizer | Choose One:

• Cup Lobster Bisque
• Cup Clam Chowder
• House Salad; cherry tomato, cucumber, shaved parmesan, herb vinaigrette
• Caesar Salad; garlic croutons and parmesan dressing
• Winter Salad; butternut squash, arugula, pickled red onion, roasted cauliflower, pepita, goat cheese

Entrée | Choose One:

• Balsamic Pot Roast; potato puree and baby carrots
• Rigatoni Lamb Bolognese; pecorino
• Pan Roasted Chicken Breast; spaghetti squash, roasted cauliflower, chicken jus
• Canadian Walleye Picatta; yukon potato puree, lemon, capers
• Vegetable Coconut Curry; roasted cauliflower, butternut squash, broccolini, cilantro, jasmine rice

Dessert | Choose One:

• Butterscotch Bread Pudding; with crème anglaise
• Chocolate Mousse Cake; with raspberry coulis

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Luna & The Bear

Winter Restaurant Week Menu | February 23 – March 1

Lunch— $25

Dine in ONLY

Appetizer | Choose One:

• Fried Cauliflower; Korean BBQ, sesame seeds, green onions
• Hot Honey Tofu; battered tofu, cry baby craig’s hot honey, sweet chili aioli, sesame seeds

Entrée | Choose One:

• Chicken & Brie Sandwich; fig jam, brie, arugula, garlic aioli ciabatta
• The Luna Burger; smoked gouda, roasted tomato, onion marmalade, aioli, lettuce

Dessert | Choose One:

• Banana Flan; sea salt, toasted pistachio
• Belgian Waffle Bread Pudding; blueberry, whipped cream

Dinner— $25

Dine in ONLY

Appetizer | Choose One:

• Fried Cauliflower; Korean BBQ, sesame seeds, green onions
• Hot Honey Tofu; battered tofu, cry baby craig’s hot honey, sweet chili aioli, sesame seeds

Entrée | Choose One:

• Chicken & Brie Sandwich; fig jam, brie, arugula, garlic aioli ciabatta
• The Luna Burger; smoked gouda, roasted tomato, onion marmalade, aioli, lettuce

Dessert | Choose One:

• Banana Flan; sea salt, toasted pistachio
• Belgian Waffle Bread Pudding; blueberry, whipped cream

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Macanda

Winter Restaurant Week Menu | February 23 – March 1

Dinner— $45

Dine in ONLY

Appetizer:

• Empanadas; beef picadillo, cilantro chimi, arbol mayo
• Macanda Caesar Salad; broccolini, pepitas, croutons, parmesan
• Guacamole Mixo; avocado, cilantro, pistachio matcha
• Corn Esquites; cilantro, chipotle mayo, queso fresco
• Chicken Karaage; spicy mayo
• Marinated Pork Ribs; matcha, ponzu, sesame seeds
• Tuna Tiradito*; serrano, avocado mousse 

Entrée | Choose One:

• Chicken Enchiladas; guajillo salsa, chihuahua cheese, crema
• Taco Trio; one each of shrimp, carnitas, and carne asada taco  
• Grilled Pork Chop; sweet chipotle, peanut macha, roasted carrots & yuca
• Grilled Salmon*; habanero crema, brown lentils, shallot salad
• Macanda Roll*; grilled shrimp, peanut macha, ponzu, serrano
• 294 Roll*; king crab, nobashi ebi, spicy mayo, eel sauce, serrano, cilantro
• Mexican Roll*; salmon, tuna, Hamachi, ponzu, yuzu, jalapeno  

Dessert | Choose One:

• Churros; cinnamon, chocolate
• Gelato; house-made gelato
• Dessert Wine; Barbeito 5 Years Old Island Rich Reserva Sweet Vinho Madeira
• Cherries & Chocolate Cocktail; coco washed rum, cherry oleo, whey, sweet vermouth

*items made with raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have a medical condition.

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Mason Jar Kitchen & Bar

Winter Restaurant Week Menu | February 23 – March 1

Lunch— $20

Dine in ONLY

Appetizer | Choose One:

• MJK Salad; mixed greens, tomatoes, red onion, cucumber, house-made balsamic vinaigrette (VG)(GF)
• Caesar Salad; hearts of romaine, garlic-herb croutons, shaved parmesan cheese
• House-Made Soup; ask your server about today's made-from-scratch features

Entrée | Choose One:

• Roasted Pear Salad; grilled chicken, mixed greens, house-roasted spiced nuts, red onion, blue cheese crumbles, and house-made balsamic vinaigrette (GF)
• Hot Chicken Sandwich; chicken breast dipped in our own spicy buttermilk batter and golden fried, topped with melted habanero-ghost-pepper cheese, pickles, and cayenne-chipotle aioli on a brioche bun
• Pot Roast; slow roasted with carrots, celery, and onion, smothered with garlic mashed potatoes and MJK gravy
• Grilled Turkey Apple Brie Sandwich; hand-sliced roasted turkey, green apples, Brie cheese, spinach, and mayo on grilled cranberry wild rice bread

Dessert | Choose One:

• Trifle of the Day; layers of cake and mousse (VT)
• Crème Brûlée; choice of vanilla or seasonal flavor (VT)(GF)
• Sebastian Joe’s Ice Cream; any current flavor in a dish or cake cone

Lunch Add-Ons:

• A special selection of wines and cocktails, curated and crafted exclusively for Restaurant Week.

Dinner— $38

Dine in ONLY

Appetizer | Choose One:

• MJK Salad; mixed greens, tomatoes, red onion, cucumber, house-made balsamic vinaigrette (VG)(GF)
• Caesar Salad; hearts of romaine, garlic-herb croutons, shaved parmesan cheese
• House-Made Soup; ask your server about today's made-from-scratch features

Entrée | Choose One:

• Lamb Shank; served with garlic mashed potatoes and grilled broccolini, finished with mint–rosemary demi-glace (GF)
• Barramundi; pan-seared Australian sea bass served with creamy risotto with grilled artichokes and roasted red peppers, topped with herb-roasted tricolor tomatoes and basil–lemon beurre blanc
• Seared Scallops; jumbo seared scallops served with an Idaho baked potato stuffed with lump crab meat and asparagus, topped with lemon beurre blanc
• 12oz NY Strip; grilled center-cut steak served with roasted sweet and tricolor fingerling potatoes and grilled broccolini, topped with chimichurri sauce (GF)

Dessert | Choose One:

• Trifle of the Day; layers of cake and mousse (VT)
• Crème Brûlée; choice of vanilla or seasonal flavor (VT)(GF)
• Sebastian Joe’s Ice Cream; any current flavor in a dish or cake cone

Dinner Add-Ons:

• A special selection of wines and cocktails, curated and crafted exclusively for Restaurant Week.

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Mirabelle

Winter Restaurant Week Menu | February 23 – March 1

Dinner— $45

Dine in ONLY

Appetizer | Choose One:

• Chicken Wild Rice Soup; fancy wild rice with celery and carrots
• Bruschetta; garlic cheese bread with marinated tomatoes
• House Salad; mixed lettuces with sherry vinaigrette, croutons and cherry tomatoes

Entrée | Choose One:

• Angolotti; small filled pasta with truffle butter, white wine and parmesan cheese
• Spaghetti; shrimp scampi, white wine garlic sauce
• Roasted chicken; semi-boneless chicken with paquillo pepper sauce crispy polenta cake
• Steak Dianne; new york strip, steak dianne sauce and frites (additional $15)

Dessert | Choose One:

• Carrot Cake; cream cheese frosting, rum glazed walnuts
• Ice Cream Sunday; whipped cream, hot fudge and a cherry

Dinner Add-Ons:

• Bottle of Vintage Wine; while supplies last, ask server for options and pricing

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Mizu Japanese

Winter Restaurant Week Menu | February 23 – March 1

Dinner— $40

Dine in ONLY

Appetizer | Choose One:

• Miso Soup & Edamame
• Yellowtail Sashimi; with serrano
• Gyoza; shrimp & pork dumplings
• Roast Pork & Kimchi; with green onion
• Chili Shrimp; with scallions and garlic
• Tuna Tataki; scallion, ponzu, chili oil
• Fresh Oysters (4); with yuzu kosho mignonette

Entrée | Choose One:

• Bonsai Roll; Hamachi, avocado, cucumber, sprouts, spicy mayo, albacore tuna, ponzu, chili sauce, yum sauce, fried garlic
• Spicy Beef Ramen; ribeye, short rib, soft poached egg, scallion, serrano, bamboo shoots, chili oil, togarashi
• Teriyaki Salmon; seared salmon, broccolini, avocado, edamame, teriyaki sauce, sesame seeds, rice
• Shrimp Fried Rice; tiger shrimp, marinated chicken, egg, bacon, scallions, fried onions
• Shoga Roll; spicy salmon, avocado, jalapeño, sprouts, Hamachi, Benish Oga, scallions, ponzu, sesame
• Yuzu Poke Bowl; bluefin tuna, yuzu tobiko, avocado, yuzu sauce, ponzu, chili oil, crispy onions, sesame seeds, sushi rice
• Tonkotsu Ramen; pork belly & shoulder, soft poached egg, scallion, Benish Oga
• West Coast Roll; tempura shrimp, cucumber, tamago, salmon, avocado, spicy mayo, unagi sauce
• Miso Shrimp Ramen; tiger shrimp, soft poached egg, miso broth, cabbage, scallion
• Avocado Roll & Futo Maki Roll; daikon, cucumber, avocado, inari, tamago, beets, asparagus, radish sprouts

Dessert | Choose One:

• Yuzu Cheesecake; miso caramel, vanilla whipped cream
• Chocolate Pot de Crème; sea salt, whipped cream
• Mochi Ice Cream

Dinner Add-Ons:

• Sake Flight (3) $15
• 6pc Nigiri Sampler $22
• Uni Spoon with Quail Egg, Ponzu & Tobiko $12

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Northern Taphouse

Winter Restaurant Week Menu | February 23 – March 1

Lunch and Dinner— $30

Dine in ONLY

Appetizer | Choose One:

• Fried Pickles; fresh dill and panko breaded pickle chips served with chipotle ranch
• Ahi Tuna Bites; seared ahi tuna with mango salsa, hoisin drizzle and avocado
• Ellsworth Cheesecurds; A cheese curd in the State Fair Style, served with sweet chili

Entrée | Choose One:

• Jalapeno Bacon Cheddar Infused Smash Burger; our decadent beef infused with smokehouse bacon, spicy jalapenos, and cheddar and jack cheeses. Topped with smoked cheddar cheese, smoked bacon, spicy mayo, and sauteed onions
• Spicy Honey Salmon Bowl; white rice topped with honey garlic soy-glazed salmon, avocado, kimchi, sriracha, gochujang mayo, green onion, broccoli slaw, and sesame seeds
• Roasted Corn & Mojo Pork Pizza; creamy corn puree topped with mojo-marinated slow-roasted pork, fire-roasted corn, jalapeno, onion, cotija cheese, cilantro, Tajin, and a drizzle of avocado crema

Dessert | Choose One:

• Mini Donuts; warm bite-sized mini donuts fried golden, tossed in cinnamon sugar, and served with chocolate sauce for dipping

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Northern Taphouse

Winter Restaurant Week Menu | February 23 – March 1

Lunch and Dinner— $30

Dine in ONLY

Appetizer | Choose One:

• Fried Pickles; fresh dill and panko breaded pickle chips served with chipotle ranch
• Ahi Tuna Bites; seared ahi tuna with mango salsa, hoisin drizzle and avocado
• Ellsworth Cheesecurds; A cheese curd in the State Fair Style, served with sweet chili

Entrée | Choose One:

• Jalapeno Bacon Cheddar Infused Smash Burger; our decadent beef infused with smokehouse bacon, spicy jalapenos, and cheddar and jack cheeses. Topped with smoked cheddar cheese, smoked bacon, spicy mayo, and sauteed onions
• Spicy Honey Salmon Bowl; white rice topped with honey garlic soy-glazed salmon, avocado, kimchi, sriracha, gochujang mayo, green onion, broccoli slaw, and sesame seeds
• Roasted Corn & Mojo Pork Pizza; creamy corn puree topped with mojo-marinated slow-roasted pork, fire-roasted corn, jalapeno, onion, cotija cheese, cilantro, Tajin, and a drizzle of avocado crema

Dessert | Choose One:

• Mini Donuts; warm bite-sized mini donuts fried golden, tossed in cinnamon sugar, and served with chocolate sauce for dipping

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Northern Taphouse

Winter Restaurant Week Menu | February 23 – March 1

Lunch and Dinner— $30

Dine in ONLY

Appetizer | Choose One:

• Fried Pickles; fresh dill and panko breaded pickle chips served with chipotle ranch
• Ahi Tuna Bites; seared ahi tuna with mango salsa, hoisin drizzle and avocado
• Ellsworth Cheesecurds; A cheese curd in the State Fair Style, served with sweet chili

Entrée | Choose One:

• Jalapeno Bacon Cheddar Infused Smash Burger; our decadent beef infused with smokehouse bacon, spicy jalapenos, and cheddar and jack cheeses. Topped with smoked cheddar cheese, smoked bacon, spicy mayo, and sauteed onions
• Spicy Honey Salmon Bowl; white rice topped with honey garlic soy-glazed salmon, avocado, kimchi, sriracha, gochujang mayo, green onion, broccoli slaw, and sesame seeds
• Roasted Corn & Mojo Pork Pizza; creamy corn puree topped with mojo-marinated slow-roasted pork, fire-roasted corn, jalapeno, onion, cotija cheese, cilantro, Tajin, and a drizzle of avocado crema

Dessert | Choose One:

• Mini Donuts; warm bite-sized mini donuts fried golden, tossed in cinnamon sugar, and served with chocolate sauce for dipping

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Northern Taphouse

Winter Restaurant Week Menu | February 23 – March 1

Lunch and Dinner— $30

Dine in ONLY

Appetizer | Choose One:

• Fried Pickles; fresh dill and panko breaded pickle chips served with chipotle ranch
• Ahi Tuna Bites; seared ahi tuna with mango salsa, hoisin drizzle and avocado
• Ellsworth Cheesecurds; A cheese curd in the State Fair Style, served with sweet chili

Entrée | Choose One:

• Jalapeno Bacon Cheddar Infused Smash Burger; our decadent beef infused with smokehouse bacon, spicy jalapenos, and cheddar and jack cheeses. Topped with smoked cheddar cheese, smoked bacon, spicy mayo, and sauteed onions
• Spicy Honey Salmon Bowl; white rice topped with honey garlic soy-glazed salmon, avocado, kimchi, sriracha, gochujang mayo, green onion, broccoli slaw, and sesame seeds
• Roasted Corn & Mojo Pork Pizza; creamy corn puree topped with mojo-marinated slow-roasted pork, fire-roasted corn, jalapeno, onion, cotija cheese, cilantro, Tajin, and a drizzle of avocado crema

Dessert | Choose One:

• Mini Donuts; warm bite-sized mini donuts fried golden, tossed in cinnamon sugar, and served with chocolate sauce for dipping

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Menu coming soon. 

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Pajarito

Winter Restaurant Week Menu | February 23 – March 1

Lunch— $25

Dine in ONLY

For Dipping | Choose One:

• Guacamole with House Made Chips; onion, tomato, cilantro (GF) (DF)
• Salsa with House Made Chips; pick three: ancho-guajillo, charred tomato, avocado-serrano arbol-cashew (contains nuts), chipotle, habanero (GF) (DF)
• Sikil P’ak with Grilled Gorditas; chickpeas, pepitas, herbs (DF)

Small Plates | Choose One:

• Caesar Salad; romaine, pepitas, manchego, garlic croutons (contains seafood)
• Brussels Sprouts; elote dressing, lime, cotija (V) (GF)
• Tuna Toreados; seared tuna, tamari, lime aioli, serrano chile, scallions (contains seafood)
• Sweet Potato; cashew crema, salsa semilla, scallions, herbs (GF, DF, contains nuts)
• Queso Fundido; monterey jack, chorizo, flour tortillas

Tacos – Two of the Same Per Order | Choose One:

• Shrimp Tacos; grilled, lime aioli, corn pico de gallo, arugula (GF)
• Pork Carnitas Tacos; avocado-serrano salsa, onion (GF)
• Quesabirria Tacos; beef, jack cheese, cilantro, onion, consommé (GF)
• Potato Taquitos; cumin, green chile, crema, cilantro, cotija, lettuce (VEG) (GF)

Dinner— $35

Dine in ONLY

Minimum of 2 Guests

For Dipping | Choose One:

• Guacamole & Six Salsas with House Made Chips; ancho-guajillo, charred tomato, avocado-serrano arbol-cashew (contains nuts), chipotle, habanero (GF) (DF)
• Sikil P’ak with Grilled Gorditas; chickpeas, pepitas, herbs (DF)

Small Plates | Choose One:

• Caesar Salad; romaine, pepitas, manchego, garlic croutons (contains seafood)
• Sweet Potato; cashew crema, salsa semilla, scallions, herbs (GF) (DF) (contains nuts)
• Queso Fundido; monterey jack, chorizo, flour tortillas
• Yuca; chimichurri, aioli, manchego
• Tacos; taco of the moment, pork carnitas, potato taquitos

Woodfire | Choose One:

• Octopus; potato, roasted jalapeño, pico de gallo, lime aioli (DF) (GF)
• Chicken; grilled half chicken, spanish rice, salsa semilla, pickled onion (GF) (DF)

Woodfire Add-Ons:

• Flank Steak; eggplant, chipotle butter, scallion (GF) $8

Dessert |Choose One:

• Buñuelos; fried dough, dulce de leche, sweetened condensed milk, cinnamon, sugar, spiced chocolate
• Arroz Con Leche; rice, three milks, orange, cinnamon, raisins, honey (GF)

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Parlour Saint Paul

Winter Restaurant Week Menu | February 23 – March 1

Dinner— $35

Dine in ONLY

Appetizer | Choose One:

• Deviled Eggs; bacon bits, lettuce, tomato chutney (DF)
• Butter Lettuce Salad; shaved parmesan, pickled shallot, champagne vinaigrette (V) (GF)

Entrée | Choose One:

• Chicken Wild Rice Pot Pie; house made puff pastry
• Falafel; za'atar, spinach, cucumber, tzatziki, kalamata olive, red pepper (V) (GF)
• Parlour Burger; ground chuck, ribeye and brisket, white American cheese, egg bun, add egg $2, add bacon $4, substitute gf bun $3

Dessert | Choose One:

• Chocolate Chip Brownie; a la mode (GF)
• Peanut Butter Blondie; a la mode

Print

Menu coming soon.

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Pig Ate My Pizza

Winter Restaurant Week Menu | February 23 – March 1

Dinner— $35

Dine in ONLY

Appetizer | Choose One:

• Caesar Salad; parmesan, croutons, hard-boiled egg, lemon, pecorino
• Soup; minestrone - vegetables, beans, pasta (V)
• Pork Nugs; soy-marinated pork tenderloins, sweet soy, sesame, scallion
• Nashville Hot Nuggies; honey drizzle, dream pickle sauce

Entrée | Choose One:

• Rigatoni Al Forno; red wine sausage, tomato cream, parmesan, oregano
• Fancy Mac; cavatappi, house cheese sauce, Korean pork belly, sticky sauce, scallion, cilantro, sesame seed
• Broadway Burger (Single); smash patty, spicy chow chow pickles, mustard mayo, American cheese, brioche bun, served with fries
• Crispy Chicken Sandwich; double breaded, chipotle mayo, house pickles, lettuce, brioche bun, served with fries.
• Margherita Pizza; house ‘nara, fresh mozzarella, basil, EVOO (V)
• Pepperoni Pizza; house ‘nara, house cheese blend, crumbled pepperoni, garlic oil
• Bay O’ Pigs; mustard gruyere, ham, pastrami pork, mustard pickle, house cheese blend, adobo spice
• Fat Mikes; house ‘nara, house cheese blend, cheese curds, pepperoni, Italian sausage, roasted mushrooms, garlic oil
• Boomtown; mushroom puree, spinach, roasted mushroom, Italian sausage, house cheese blend, pickled mushrooms, crispy garlic, chive

Dessert | Choose One:

• Dream Creamery Ice Cream; handmade ice cream, assorted selection

Dinner Add-Ons:

• Beer Pairing Flight; 3 x 5oz pours $10

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Pig Ate My Pizza + Nouvelle Brewing

Winter Restaurant Week Menu | February 23 – March 1

Dinner— $35

Dine in ONLY

Appetizer | Choose One:

• Caesar Salad; parmesan, croutons, hard-boiled egg, lemon, pecorino
• Soup; minestrone - vegetables, beans, pasta (V)
• Pork Nugs; soy-marinated pork tenderloins, sweet soy, sesame, scallion
• Nashville Hot Nuggies; honey drizzle, dream pickle sauce

Entrée | Choose One:

• Rigatoni Al Forno; red wine sausage, tomato cream, parmesan, oregano
• Fancy Mac; cavatappi, house cheese sauce, Korean pork belly, sticky sauce, scallion, cilantro, sesame seed
• Broadway Burger (Single); smash patty, spicy chow chow pickles, mustard mayo, American cheese, brioche bun, served with fries
• Crispy Chicken Sandwich; double breaded, chipotle mayo, house pickles, lettuce, brioche bun, served with fries.
• Margherita Pizza; house ‘nara, fresh mozzarella, basil, EVOO (V)
• Pepperoni Pizza; house ‘nara, house cheese blend, crumbled pepperoni, garlic oil
• Bay O’ Pigs; mustard gruyere, ham, pastrami pork, mustard pickle, house cheese blend, adobo spice
• Fat Mikes; house ‘nara, house cheese blend, cheese curds, pepperoni, Italian sausage, roasted mushrooms, garlic oil
• Boomtown; mushroom puree, spinach, roasted mushroom, Italian sausage, house cheese blend, pickled mushrooms, crispy garlic, chive

Dessert | Choose One:

• Dream Creamery Ice Cream; handmade ice cream, assorted selection

Dinner Add-Ons:

• Beer Pairing Flight; 3 x 5oz pours $10

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P.S. Steak

Winter Restaurant Week Menu | February 23 – March 1

Dinner— $60

Dine in ONLY

Appetizer | Choose One:

• Baby Lettuce Salad; seasonal vegetables, preserved lemon vinaigrette (VG)
• Caesar Salad; scallion butter crouton, anchovies, pickled celery
• Dry-Aged Meatballs; mama DeCampo’s red sauce, parmesan, preserved lemon

Entrée | Choose One:

• Spaghetti; sugo, basil, pine nuts, pecorino (V)
• Winterfrost Farms Shoulder Steak*; aligot potato, roasted carrots, au poivre (GF)
• Rock Shrimp Risotto; creamed pearl onion, butternut squash, parmesan (GF)

Dessert | Choose One:

• Brownie; mocha mascarpone, amarena cherries
• Vanilla Sundae; hot fudge, peanuts (GF)
• Sorbet; coconut, fruit preserves (VG)

Dinner Add-Ons:

• Winterfrost Farms Shoulder Steak*; upgrade to 5oz denver steak $30
• Brownie; ala mode $3
• Vanilla Sundae; double scoop $3

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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Russell’s

Winter Restaurant Week Menu | February 23 – March 1

Dinner— $45

Dine in ONLY

Appetizer | Choose One:

• Cute Little Salad; mixed greens, shaved vegetables, herb balsamic vinaigrette (VG)(V)(GF)(DF)

Entrée | Choose One:

• Chicken Pomodoro; roasted chicken breast, angel hair pasta, rustic tomato sauce, Greek olives, pomodoraccio tomatoes (DF)
• Steak Chili; a hearty bowl! slow braised ribeye, cheddar, sour cream, green onions, cornbread
• Skuna Bay Salmon; German potato salad, bacon vinaigrette, dill (GF, DF)
• Capellini Pomodoro; angel hair pasta, rustic tomato sauce, Greek olives, pomodoraccio tomatoes (DF)(V)(VG)

Dessert | Choose One:

• Life By Chocolate; flourless chocolate brownie, candied pistachio, chocolate creme anglaise (GF)(V)
• Hummingbird Cake; pineapple and banana spice cake, banana jam, cream cheese mousse (V)

Dinner Add-Ons:

• Wine Flight; $25

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Saji-Ya

Winter Restaurant Week Menu | February 23 – March 1

Dinner— $40

Dine in ONLY

Appetizer:

• Shishito Peppers; tempura fried and served with a house-made bulldog sauce (V)
• Agedashi Tofu; scallions, tempura sauce (V)
• Crispy Rice; spicy salmon mix, unagi sauce, crispy rice
• Takoyaki; fried octopus dumplings served with kewpie mayo 

Entrée | Choose One:

• Sushi Bento Box; samurai 4-piece roll, 2-piece sashimi, Japanese pickles, rice furikake, and nori
• Vegetable Tempura Bento; tempura fried vegetables, sushi rice, soup, and salad chefs choice appetizer (V)
• Pork Belly Ramen; house butchered pork belly, scallions (can be GF)

Dessert | Choose One:

• Matcha Yuzu Cheesecake
• Mochi; flavors of cookies and cream OR strawberry

Dinner Add-Ons:

• Dinner drink pairing; 3-courses for $35

Found no menu, is restaurant week over? Check directly: https://mspmag.com/promotions/restaurantweek/restaurant-week-full-list-menus/

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Smack Shack

Winter Restaurant Week Menu | February 23 – March 1

Lunch— $30

Dine in ONLY

Appetizer | Choose One:

• Lobster Guacamole; lobster, avocado, lime, cilantro, peppers, onion, tomato, tortilla chips (GF) (DF)
• Lobster Mac and Cheese; taleggio and American cheese, lobster, corn, pasta, breadcrumb, parsley
• Chilled Peel & Eat Shrimp; 1/2lb boiled Cajun shrimp, cocktail sauce, ginger mustard aioli

Entrée | Choose One:

• Fried Green Tomato Po Boy; hoagie roll with fried green tomatoes, spicy aioli, spring mix, cucumber, tomato, chives, served with fries (DF)
• Jambalaya; shrimp, andouille, chicken, celery, onion, red pepper, jasmine rice, Cajun seasoning, butter, seafood stock, French bread (GF and DF upon request)
• Braised Lamb Po Boy; griddled baguette with braised lamb, harissa, saffron aioli, fennel slaw, served with fries

Lunch Add-Ons:

• Original Lobster Roll; chilled lobster salad with cucumber, tarragon, and lemon aioli on griddled milk bread (GF and DF upon request) $10

Dinner— $40

Dine in ONLY

Appetizer | Choose One:

• Ahi Tuna Poke Lettuce Wraps; ahi tuna, garlic, ginger, fresnos, tamari, sesame oil, sugar, lemongrass aioli, and wasabi tobiko wrapped in butter lettuce (GF) (DF)
• Lobster Guacamole; lobster, avocado, lime, cilantro, peppers, onion, tomato, tortilla chips (GF) (DF)
• Lobster Mac and Cheese; taleggio and American cheese, lobster, corn, pasta, breadcrumb, parsley
• Chilled Peel & Eat Shrimp; 1/2lb boiled Cajun shrimp, cocktail sauce, ginger mustard aioli.

Entrée | Choose One:

• Black Angus Hanger Steak Frites; 7 oz certified hanger steak served over mushroom au poivre sauce, with pomme frites (GF and DF upon request)
• Shrimp Etouffee and Grits; 5 jumbo shrimp pan seared and served with etouffee sauce over grits and garnished with parsley and green onion
• Fried Green Tomato Po Boy; hoagie roll with fried green tomatoes, spicy aioli, spring mix, cucumber, tomato, chives.  served with fries (DF) 
• Jambalaya; shrimp, andouille, chicken, celery, onion, red pepper, jasmine rice, Cajun seasoning, butter, seafood stock, French bread (GF and DF upon request)
• Braised Lamb Po Boy; griddled baguette with braised lamb, harissa, saffron aioli, fennel slaw, served with fries

Dessert | Choose One:

• Key Lime Pie; cookie crust with key lime mousse, whipped cream, and toasted coconut
• House-Made Chocolate Chip Cookie A La Mode; one cooked topped with vanilla ice cream and caramel sauce

Dinner Add-Ons:

• Original Lobster Roll; chilled lobster salad with cucumber, tarragon, and lemon aioli on griddled milk bread (GF and DF upon request) $10

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Smack Shack

Winter Restaurant Week Menu | February 23 – March 1

Lunch— $30

Dine in ONLY

Appetizer | Choose One:

• Lobster Guacamole; lobster, avocado, lime, cilantro, peppers, onion, tomato, tortilla chips (GF) (DF)
• Lobster Mac and Cheese; taleggio and American cheese, lobster, corn, pasta, breadcrumb, parsley
• Chilled Peel & Eat Shrimp; 1/2lb boiled Cajun shrimp, cocktail sauce, ginger mustard aioli

Entrée | Choose One:

• Fried Green Tomato Po Boy; hoagie roll with fried green tomatoes, spicy aioli, spring mix, cucumber, tomato, chives, served with fries (DF)
• Jambalaya; shrimp, andouille, chicken, celery, onion, red pepper, jasmine rice, Cajun seasoning, butter, seafood stock, French bread (GF and DF upon request)
• Braised Lamb Po Boy; griddled baguette with braised lamb, harissa, saffron aioli, fennel slaw, served with fries

Lunch Add-Ons:

• Original Lobster Roll; chilled lobster salad with cucumber, tarragon, and lemon aioli on griddled milk bread (GF and DF upon request) $10

Dinner— $40

Dine in ONLY

Appetizer | Choose One:

• Ahi Tuna Poke Lettuce Wraps; ahi tuna, garlic, ginger, fresnos, tamari, sesame oil, sugar, lemongrass aioli, and wasabi tobiko wrapped in butter lettuce (GF) (DF)
• Lobster Guacamole; lobster, avocado, lime, cilantro, peppers, onion, tomato, tortilla chips (GF) (DF)
• Lobster Mac and Cheese; taleggio and American cheese, lobster, corn, pasta, breadcrumb, parsley
• Chilled Peel & Eat Shrimp; 1/2lb boiled Cajun shrimp, cocktail sauce, ginger mustard aioli.

Entrée | Choose One:

• Black Angus Hanger Steak Frites; 7 oz certified hanger steak served over mushroom au poivre sauce, with pomme frites (GF and DF upon request)
• Shrimp Etouffee and Grits; 5 jumbo shrimp pan seared and served with etouffee sauce over grits and garnished with parsley and green onion
• Fried Green Tomato Po Boy; hoagie roll with fried green tomatoes, spicy aioli, spring mix, cucumber, tomato, chives.  served with fries (DF) 
• Jambalaya; shrimp, andouille, chicken, celery, onion, red pepper, jasmine rice, Cajun seasoning, butter, seafood stock, French bread (GF and DF upon request)
• Braised Lamb Po Boy; griddled baguette with braised lamb, harissa, saffron aioli, fennel slaw, served with fries

Dessert | Choose One:

• Key Lime Pie; cookie crust with key lime mousse, whipped cream, and toasted coconut
• House-Made Chocolate Chip Cookie A La Mode; one cooked topped with vanilla ice cream and caramel sauce

Dinner Add-Ons:

• Original Lobster Roll; chilled lobster salad with cucumber, tarragon, and lemon aioli on griddled milk bread (GF and DF upon request) $10

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Starling

Winter Restaurant Week Menu | February 23 – March 1

Lunch— $15

Dine in & Take Out

Appetizer | Choose One:

• Furikake Caesar Salad; romaine, red miso caesar dressing, nori, sesame, parmesan, crouton, lemon
• Edamame; sesame vinaigrette, togarashi (GF, DF)

Entrée | Choose Two Tacos A la Carte:

• Butter Chicken; Indian butter chicken, flour tortilla, cilantro, cucumber raita
• Barbacoa; braised beef, corn tortilla, salsa verde, radish, cilantro, diced onion (GF, DF)
• Bo Ssam; roasted pork, flour tortilla, gochujang aioli, ginger scallion sauce, kimchi, cilantro

Dinner— $30

Dine in ONLY

Appetizer | Choose One:

• Curry Cauliflower; golden raisin, almond, cilantro (V)
• Furikake Caesar Salad; romaine, red miso caesar dressing, nori, sesame, parmesan, crouton, lemon

Entrée | Choose One:

• Sweet Potato & Chickpea Curry; tomato, coconut milk, wild cumin, cilantro, pineapple chutney, jasmine rice (GF)(N)(V)
• Burger*; double smash patty, American cheese, caramelized onions, pickle mayo, egg bun, served with fries and sambal aioli
• Ginger Fried Rice*; tamari, ginger, peas, carrots, crispy shallot, fried egg, choice of: chicken, pork belly, or shrimp (shrimp additional $5)

Dessert | Choose One:

• Ube Tres Leche Cake; condensed milk, purple yam, whipped topping 

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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Menu coming soon.

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Stock & Bond

Winter Restaurant Week Menu | February 23 – March 1

Lunch— $40

Dine in ONLY

Appetizer | Choose One:

• Salmon Crispy Rice; sriracha aioli, togarashi, soy glaze
• Classic Caesar; baby romaine, parmesan croutons
• Heirloom Beets; whipped goat cheese, winter citrus, pistachio gremolata
• Burrata; heirloom tomatoes, arugula, radicchio, aged balsamic

Entrée | Choose One:

• Prime Steak Sandwich; gouda cheese, crispy shallots, lemon-dressed arugula, herb aioli
• Wagyu Beef Burger; 8 oz wagyu blend, hook's cheddar, caramelized onions, au poivre
• Fried Chicken Sandwich; bibb lettuce, tomato, black truffle aioli
• Chopped Salad; your choice of Salmon, Shrimp or Chicken and egg, avocado, tomato, cucumber, crispy shallot, bacon, blue cheese, buttermilk-herb dressing

Dessert | Choose One:

• 16 Layer Chocolate Cake; milk chocolate crémeux, dark chocolate ganache
• Vanilla Cheesecake; raspberry coulis, toasted pistachio
• Key Lime Pie; toasted meringue, graham crust, lime zest
• Ice Cream Sundae; salted caramel popcorn, chantilly whipped cream, hazelnut wafer, chocolate sauce

Lunch Add-Ons:

• Steak Frites; skirt steak, French fries, chimichurri $10
• Petite Filet; 6 oz $15

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Stockyards Tavern & Chophouse

Winter Restaurant Week Menu | February 23 – March 1

Dinner— $40

Dine in ONLY

Appetizer | Choose One:

• French Onion Soup; muenster & seasoned crouton
• Grilled Peach Salad; mixed greens with romaine, fire roasted peaches, blueberries, goat cheese, red onion, candied pecans, avocado & raspberry vinaigrette

Entrée | Choose One:

• Winter Vegetable Risotto; roasted root vegetables, wild mushrooms & toasted pepitas
• Pan- Fried Walleye; parmesan-crusted, frangelico beurre monte served with candied pecans, mashed potatoes & seasonal vegetable
• Braised Short Rib; shallot, thyme & cabernet reduction with mashed potatoes & seasonal vegetables
• Steak Medallion Au Poivre; roasted brussels sprouts, cheddar crusted au gratin

Dessert | Choose One:

• Featured Cheesecake
• Molten Lava Cake

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SUR By Vita Bella

Winter Restaurant Week Menu | February 23 – March 1

Lunch— $20

Dine in ONLY

Appetizer | Choose One:

• House Soup
• House Salad; choice of dressing
• House Bread and Herb Butter (GF)

Entrée | Choose One:

• Tuscan BLT; duroc bacon, lettuce, tomato, pesto aioli, house chips (GF)
• Turkey Avocado Wrap; alfalfa sprouts, tomato, dukes mayo, house chips (GF)

Lunch Add-Ons:

• Traditional Fries and Calabria Aioli $10
• Sweet Potato Fries and House Ranch $10

Dinner— $55

Dine in ONLY

Appetizer | Choose One:

• Mini Wedge; tomatoes, red onion, egg, duroc bacon, blue cheese crumbles, house blue cheese dressing
• Roasted Mushrooms; brandy cream sauce
• Crispy Brussels; roasted, flash fried, parmesan, garlic aioli

Entrée | Choose One:

• 6oz Wagyu Zabuton; served with rustic reds
• 6oz Swordfish; mango salsa, rustic reds
• 8oz Maple Pork Belly; served with rustic reds

Dessert | Choose One:

• Petite SUR Cake
• SUR Sundae

Dinner Add-Ons:

• House Bread; herbed butter $7
• Escargot; French garlic parsley sauce, crostini (GF) $15
• Calamari; lightly dusted, garlic aioli $17

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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Surly Beer Hall

Winter Restaurant Week Menu | February 23 – March 1

Dinner— $40

Dine in ONLY

Appetizer | Choose One:

• Pastrami Rolls; arugula, cornichon, remoulade
• Roasted Cauliflower; ancho, yam, cilantro

Entrée | Choose One:

• Brisket; potato, gorgonzola, horseradish, crispy onion
• Walleye; green curry noodles, eggplant, broccolini, bok choy
• Plantain; rice beans, jerk, mango salsa

Dessert | Choose One:

• Darkness Chocolate Cake; chocolate cream cheese, cacao nib

Dinner Add-Ons:

• Beer Pairing; specific beers will be based on what is currently available $12

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Tavern 19

Winter Restaurant Week Menu | February 23 – March 1

Dinner— $50

Dine in ONLY

Appetizer | Choose One:

• Jumbo Fried Shrimp; gochujang kewpie
• Charcuterie; assorted meats, pickled vegetables, crostini, condiments

Entrée | Choose One:

• Winter Salad; roasted root vegetables, candied pecan, cranberry vinaigrette goat cheese, rosemary
• 4 oz Dry-Aged Ribeye; roasted tomato mashed potato, honey glazed carrot, au poivre

Dessert | Choose One:

• Shields Lake Cheesecake; oreo crust, caramel sauce
• Key Lime Pie; toasted almond, coconut flake

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Tavola

Winter Restaurant Week Menu | February 23 – March 1

Lunch— $30

Dine in ONLY

Appetizer:

• Beet & Burrata; burrata, pine nuts, basil oil, parsley, arugula
• Chicken Wild Rice Soup
• Endive Salad; arugula, confit pear, pistachio yogurt, pepitas, balsamic vinaigrette

Entrée | Choose One:

• Waygu Burger; caramelized onion, white cheddar, bacon, lettuce, tomato, smoked chipotle aioli, fries
• Chicken Sandwich; herb-roasted chicken breast, cheddar, bacon, garlic aioli, lettuce, tomato, brioche bun, fries
• Salmon Club; smoked salmon, bacon, tomato, onion, arugula, dill aioli, fries

Dessert | Choose One:

• Crème Brûlée
• Sebastain Joes Sorbet and Ice Cream

Dinner— $50

Dine in ONLY

Appetizer:

• Artisan House Sausage; homemade pork sausage, arugula, almond, smoked roasted red pepper puree, green oil, sourdough
• Beet & Burrata; burrata, pine nuts, basil oil, parsley, arugula
• Endive Salad; arugula, confit pear, pistachio yogurt, pepitas, balsamic vinaigrette

Entrée | Choose One:

• Smoked Pork Tomahawk; apple confit, brussel sprouts, creamed turnip, pickled fresno
• Roasted Chicken; corn, tomato, fava beans, spinach cream, charred shallots, chicken jus
• Short Rib; wild mushrooms, pave, wine reduction
• Cauliflower; roasted red pepper sauce, wild mushrooms, pickled onions, almonds

Dessert | Choose One:

• Bread Pudding; vanilla ice cream
• Yuzu Dome; mango compote, strawberry gelee, matcha ice cream
• Sebastian Joes Sorbet and Ice Cream

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Tilia

Winter Restaurant Week Menu | February 23 – March 1

Dinner— $60

Dine in ONLY

Appetizer | Choose One:

• Sunchoke Bisque; chive, pepita, potato chip
• Winter Greens Salad; apple, fennel, champagne vinaigrette

Entrée | Choose One:

• Rigatoni; leek, lardon, parmigiano reggiano
• Orecchiette; yellow curry, crispy rice, scallion
• Pork Tenderloin; salsa verde, sweet potato puree, miso
• Crispy Cauliflower; chili glaze, almond, cilantro

Dinner Add-Ons;

• 16oz Ribeye; shiitake butter, broccolini, maldon $MP
• Chocolate Creme Brulee; blood orange, chantilly, demerara $8
• Bread & Butter; house herb butter $12

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Tria Restaurant

Winter Restaurant Week Menu | February 23 – March 1

Dinner— $45

Dine in ONLY

Appetizer | Choose One:

• Shrimp Cocktail GFF; three shrimp, horseradish cream, cocktail sauce, watermelon radish
• French Onion Soup GFF; crouton, gruyere & provolone cheeses
• Lobster Bisque GFF; sherry & chive oil
• Caesar Salad GFF; romaine, parmesan, garlic baguette, classic caesar dressing
• Wedge Salad GFF; baby iceberg, tomatoes, bacon, bleu cheese crumbles, choice of dressing
• Roasted Beet Salad GFF; frisée, goat cheese, candied pistachios, white balsamic honey vinaigrette

Entrée | Choose One:

• Chicken Française GFF; parsley-caper lemon sauce, asparagus, parmesan leek potatoes
• Beef Bourguignon GFF; sautéed carrots, crispy onions, demi-glace, garlic mashed potatoes
• Salmon* GFF; polenta cake, port red onion marmalade, creamy cucumber & fennel salad
• Walleye* GFF; seasonal aromatic vegetables, brown butter sauce
• Veal Marsala* GFF; garlic butter noodles, baby spinach, wild mushrooms, marsala sauce
• Pork Chop* GFF; 14oz. dry-aged porterhouse, bourbon glaze, apple chutney, garlic mashed potatoes
• Lamb Chops* GFF; mint jelly sauce, garlic mashed or parmesan leek potatoes (additional $10)
• Filet Mignon* GFF; 6oz. center cut, garlic mashed or parmesan leek potatoes (additional $10)
• Petite Filet* & Garlic Shrimp GFF; garlic mashed or parmesan leek potatoes (additional $10)

Dessert | Choose One:

• Crème Brûlée GFF; vanilla cream, caramelized sugar
• New York Style Cheesecake; spiced blueberry compote, lemon sugar
• Chocolate Soufflé Cake; warm fudge center ~ à la mode $2

Dinner Add-Ons:

• Wine Pairings $12

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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Umbra

Winter Restaurant Week Menu | February 23 – March 1

Lunch— $25

Dine in ONLY