RESTAURANT WEEK :: MARCH 28th thru April 2nd, 2011

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Warm Brie & Root Vegetable “Tartlette”
celery root, parsnip & carrot, pear & walnut salad

Maine Mussel Bisque
melted leeks, lemon cream & tarragon oil

Roasted Butternut Squash & Beets
endive, watercress & whipped goat cheese

Crispy Calamari & Local Organic Greens
avocado, mango, lime & cajun remoulade

Veal & Pork Meatballs
celery hearts, cherry & brandy foie gras sauce

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Roasted Pork Loin
yukon gold mashed, braised red cabbage, au jus & crème fraiche

Gulf Shrimp & Sea Scallop Ravioli
poached in lobster butter, caramelized cauliflower & fennel, citrus-herb aioli

BBQ Beef Short Ribs
white cheddar grits & southwest pepper slaw

Grilled Mahi
mustard glazed with red potato, shiitake mushroom & kale hash

Chicken Breast Roulade
stuffed with haricots vert & fontina, jerusalem artichoke puree, port wine & fig pan sauce

 

WINE DISCOUNTS
EVERY SUNDAY WITH AN ENTREE

 

Check out our reviews at Buffalo's Oldest and most well respected restaurant guide:
Bill Rapaport's Interactive Buffalo Restaurant Guide

WHERE THE LOCALS EAT
Category Winner