RESTAURANT WEEK 2010
1st Course
Fried Green Tomatoes
Shrimp ravigote/Radish pico/Remoulade
Tomato Confit Soup
Chilled/Summer squash/Olive crisp/EVOO
House Salad
Mixed greens/Candied walnuts/Apples/ Cherry tomatoes/
Blue cheese/Honey grain mustard dressing
(Louis Latour Pinot Noir, France or Pinot Grigio Graffigna, Argentina)
Central Market 4th Course
Surf & Turf
Angus Beef Torched over a spicy tuna roll/Microgreens
Truffle oil
2nd Course
Scallops
Pan-seared/Lobster creamed corn/Basil puree
Crispy Red Snapper
Crawfish/Spanish chorizo/Fennel Salad
Hawaiian Tuna
Sesame seed crusted/Spring risotto/Lemongrass
Char-grilled Hanger Steak
Hearts of palm salad and Chimichurri
(Cabernet Santa Carolina, Chile or Cono Sur Sauvignon Blanc, Argentina)
3rd Course
Key Lime Pie
Honey lime sauce & key lime crème
Texas Peaches and Cream
Bananas Foster
Caramel Myers Rum sauce and vanilla ice cream, served table side
(Moscato Mionetto or Fonseca Bin 27 Port)
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3 Course Dinner $35 per Person (food only)
3 Course Dinner & Pairing Wines $55
3 Course Dinner & Ultimat Vodka Signature Drink $42
4th Course $10
(Promotional Offers or discounts are not available on RW menu)
Executive Chef-Tiffany Derry
General Manager-Manuel de Martino
20% gratuity will be added for parties of 6 or more. there may be small bones in some fresh fish. we are not responsible for individuals allergic reaction to our food or ingredients used in food items. The consumption of raw or undercooked seafood, meats or eggs may increase your risk of food borne illness. |
