Tuesday, March 6, 2012

this weeks cork & fork menu 3/7

Tequila Lime Shrimp Lettuce Cups 11


Mango, Shallot, Avocado Cilantro Aioli, Cashew

Sweet Potato “Tots” 9

Dipping Sauce Duo – Chipotle Aioli, Homemade Ketchup

Fresh Tomato Gazpacho 8

Cucumber Dill Crème Fraiche, Blood Orange Oil, Microgreens

5 Cheese Mac & Cheese 10

Parmesan Crumbs, Applewood Bacon

Honey Mustard Salmon 12

Creamy Mascarpone Polenta, Preserved Lemon, Basil Oil, Pine Nut Gremolata

Coffee Bean Crème Brule 8

Fresh Berries

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