200 Monroe
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
13 | 14 | 15 | 16 | 17 | 18 | 19 |
20 | 21 | 22 | 23 | 24 | 25 | 26 |
27 | 28 | 29 | 30 | 10/1 | 2 | 3 |
4 | 5 | 6 | 7 | 8 | 9 | 10 |
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Reviews
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Menu
Prepared by our International Cuisine class
Roasted yellow beets, roasted red peppers, ricotta Salata cheese, spiced walnuts, and sherry vinaigrette (V)
Arborio rice, locally grown Mama Quilla wild mushrooms, asparagus, peas, leeks, parmesan cheese; finished with mascarpone cheese
Herb roasted airline chicken breast, spring vegetables, baby potatoes, chicken jus
Braised beef flank steak, rolled and stuffed with prosciutto, parmesan, breadcrumbs, served with tomato sauce, grilled polenta, charred broccolini, whipped ricotta.
Mid-Atlantic rockfish, served with medley of balsamic roasted cauliflower, rosemary cannellini beans, golden raisins, Marcona almonds, served with romesco sauce
Meringue with lime curd and fresh berries.
Classic choux pastry with praline creme and toasted almonds.
With fresh berries
Dark chocolate mousse cake, served with expresso creme anglaise
Prepared by our International Cuisine class
Roasted yellow beets, roasted red peppers, ricotta Salata cheese, spiced walnuts, and sherry vinaigrette (V)
Arborio rice, locally grown Mama Quilla wild mushrooms, asparagus, peas, leeks, parmesan cheese; finished with mascarpone cheese
Herb roasted airline chicken breast, spring vegetables, baby potatoes, chicken jus
Braised beef flank steak, rolled and stuffed with prosciutto, parmesan, breadcrumbs, served with tomato sauce, grilled polenta, charred broccolini, whipped ricotta.
Mid-Atlantic rockfish, served with medley of balsamic roasted cauliflower, rosemary cannellini beans, golden raisins, Marcona almonds, served with romesco sauce
Meringue with lime curd and fresh berries.
Classic choux pastry with praline creme and toasted almonds.
With fresh berries
Dark chocolate mousse cake, served with expresso creme anglaise
Prepared by our International Cuisine class
Baby romaine tossed with walnuts, radish, ricotta salata, and champagne-walnut vinaigrette (Gluten Free)
House-made malfade pasta with asparagus, carrots, fennel, and snap peas in a fresh herb-butter sauce, finished with Parmigiano-Reggiano and herb-oil.
Panko and parmesan-crusted chicken breast with sundried tomato pesto, asparagus, and cauliflower puree.
Grilled pork chop with a sour-cherry demi-glace, rosemary-roasted fingerling potatoes, and buttered carrots.
Grilled salmon served with sesame snap peas, shitake mushrooms, and coconut jasmine rice, finished with a maple-tamari vinaigrette. (GF)
Our signature fudge brownie sundae with vanilla bean ice cream, warm butterscotch sauce, and sea salt toasted almonds.
With lemon curd and whipped mascarpone cream
Prepared by our International Cuisine class
Roasted yellow beets, roasted red peppers, ricotta Salata cheese, spiced walnuts, and sherry vinaigrette (V)
Arborio rice, locally grown Mama Quilla wild mushrooms, asparagus, peas, leeks, parmesan cheese; finished with mascarpone cheese
Herb roasted airline chicken breast, spring vegetables, baby potatoes, chicken jus
Braised beef flank steak, rolled and stuffed with prosciutto, parmesan, breadcrumbs, served with tomato sauce, grilled polenta, charred broccolini, whipped ricotta.
Mid-Atlantic rockfish, served with medley of balsamic roasted cauliflower, rosemary cannellini beans, golden raisins, Marcona almonds, served with romesco sauce
Meringue with lime curd and fresh berries.
Classic choux pastry with praline creme and toasted almonds.
With fresh berries
Dark chocolate mousse cake, served with expresso creme anglaise
Prepared by our International Cuisine class
Baby romaine tossed with walnuts, radish, ricotta salata, and champagne-walnut vinaigrette (Gluten Free)
House-made malfade pasta with asparagus, carrots, fennel, and snap peas in a fresh herb-butter sauce, finished with Parmigiano-Reggiano and herb-oil.
Panko and parmesan-crusted chicken breast with sundried tomato pesto, asparagus, and cauliflower puree.
Grilled pork chop with a sour-cherry demi-glace, rosemary-roasted fingerling potatoes, and buttered carrots.
Grilled salmon served with sesame snap peas, shitake mushrooms, and coconut jasmine rice, finished with a maple-tamari vinaigrette. (GF)
Our signature fudge brownie sundae with vanilla bean ice cream, warm butterscotch sauce, and sea salt toasted almonds.
With lemon curd and whipped mascarpone cream
Prepared by our International Cuisine class
Baby romaine tossed with walnuts, radish, ricotta salata, and champagne-walnut vinaigrette (Gluten Free)
House-made malfade pasta with asparagus, carrots, fennel, and snap peas in a fresh herb-butter sauce, finished with Parmigiano-Reggiano and herb-oil.
Panko and parmesan-crusted chicken breast with sundried tomato pesto, asparagus, and cauliflower puree.
Grilled pork chop with a sour-cherry demi-glace, rosemary-roasted fingerling potatoes, and buttered carrots.
Grilled salmon served with sesame snap peas, shitake mushrooms, and coconut jasmine rice, finished with a maple-tamari vinaigrette. (GF)
Our signature fudge brownie sundae with vanilla bean ice cream, warm butterscotch sauce, and sea salt toasted almonds.
With lemon curd and whipped mascarpone cream
French layered dessert of hazelnut meringue, chocolate ganache, praline cream
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