Dine Huntington Restaurant Week [PDF]

Download PDF
0 downloads 235 Views Report
Comment
Porto Vivo Crispy Calamari. Peanuts, Sweet Chili Glaze, Lime. Scallop, Lobster and Foie Gras Lolli Pop (+6). Zuppa di Giorno. Tuscan Onion Arancini.
 

Dine  Huntington  Restaurant  Week    

Select  One  from  Each  Course     Antipasti    

Porto  Vivo  Crispy  Calamari   Peanuts,  Sweet  Chili  Glaze,  Lime   Scallop,  Lobster  and  Foie  Gras  Lolli  Pop    (+6)   Zuppa  di  Giorno   Tuscan  Onion  Arancini   Crispy  Duck  Leg  Confit  “A  L’orange”(+5)   Beet  Tartare,  Goat  Cheese  Puree,  Roasted  Hazelnut   Harvest  Salad   Mixed  Greens,  Candied  Walnuts,  Apple,  Carrot,  Blood  Orange  Vinaigrette     Piatti     Spaghetti  “Porto  Vivo”   Slow  Roasted  San  Marzano  Tomato  Sauce,  Fresh  Basil   Butternut  Squash  Ravioli   Balsamic  Crema,  Grated  Amoretto  Biscotti,  Shaved  Parmesan   Pan  Seared  Branzino  Filet  (+5)   Braised  Leeks  /  Romesco  Sauce   Pan  Seared  Salmon   Sweet  Pea  and  Pancetta  Sauté,  Olive  Oil  Poached  Fingerling  Potato,  Purple  Mustard   Wild  Boar  Sausage  (+6) Butternut  Squash  Infused  Polenta,  Broccoli  Rabe,  Cherry  Gastrique   Braised  Shortrib  (+9)   Parsnip  Puree,  Crispy  Brussels  Sprouts  with  Peanuts  and  Honey   Chicken  Milanese     Baby  Arugula  Salad,  Heirloom  Tomatoes,  Roasted  Lemon  Vinaigrette,  Parmesan     Dolci     Pumpkin  Bread  Pudding   Artisan  Gelato  or  Sorbet   Coconut  Tapioca     Coffee  or  Tea  Included     Espresso/Cappuccino    (+3)   $27.95    

Executive  Chef  Joseph  Balbo