Wednesday, October 26, 2011

Cleveland Restaurant Week

via Cleveland Independents facebook page


Well, kittens it's that time again. Restaurant Week! November 1st-13th Cleveland Independents and local restaurants are treating us to a 3 course prix fixe meal for just $30. I love cooking at home and especially around this time of year with all the roasts, soups and stews (not to mention baked goods) that are perfect for this weather. But I'll be taking some time off and letting our great local chef's do the work for me! Menus are available on the website (click on above link).
Here's what I'll be checking out:

Light Bistro

First Course (select one)


Fried Calamari (Lemon, Peppers, Romesco Sauce)



Squash Bisque (Apple Fritter)

Grilled Romaine Salad (Ricotta Salata, Cherry Tomato Jam, Garlic Viniagrette)


Second Course (select one)


Marinated Skirt Steak (Grilled Pumpernickel, Tomato Jalapeno Relish, Scallions, Aged Cheddar, Farm
Egg)


Ricotta Gnudi (Smoked Pork Shank, Mixed Beans, Blood Orange Sauce)


Spinach and Roasted Stuffed Pork Tenderloin (Yukon Hashbrowns, Fig Glaze)


Third Course (select one)


Ohio Pear and Apple Crisp


Vanilla Ice Cream

Chocolate Crème Brulee


Fire Food and Drink

First Course (one per person)
Popovers with Local Honey Butter

Second Course (select one)
Wedge Salad (Thousand Island, Bacon Lardons, Grape Tomatoes, Sieved Egg and Pickled Red
Onion)

Caramelized Onion Soup and Gruyere-Thyme Crouton
Third Course (select one)

Red Wine Braised Chicken (Roast Fall Vegetables and Pearl Onion-Bacon-Mushroom Jus)

Pan Seared Rainbow Trout (Sauteed Fingerlings, French Beans and Almond-Brown Butter)

Tandoor Roasted Hanger Steak (Sweet Potato Gratin, Caramelized Brussel Sprouts and Thyme Jus)

Special Fall Vegetarian Entrée Available. Please call or see our website.
Dessert (select one)
Vanilla Panna Cotta

Lemon Curd, Cranberry Compote and Toasted Meringue

Bittersweet Chocolate Brownie Sundae


Luxe - they have a menu for each week so I'll be going twice -yum
First Course (select one)
Pumpkin Cider Soup (Cinnamon Crème Fraiche, Sage Pistou)

Salad (Arugula, Roasted Beets, Goat Feta, Pickled Red Onion, Blood Orange-Coriander
Vinaigrette)
Second Course (select one)
Proscuitto-Wrapped Pork Tenderloin (Apple and Marcona Almond Stuffing, Thyme-Roasted Root Vegetables, Apple Cider Beurre Blanc)

Country-Fried Quail (Braised Hearty Greens, Crispy Pancetta, Parmesan, Spicy Honey)

Pecan-Crusted Golden Trout (Haricots Vert, Parsnip Puree, Maple Beurre Noisette)
Third Course (select one)
Caramel Bread Pudding, Vanilla Bean Ice Cream

Sweet Potato Tart Brulee, Cinnamon Whipped Cream
Week Two

November 8-13

First Course (select one)
Autumn Panzanella (Walnut Bread, Ohio Apples, Dried Sour Cherries, Candied Pecans, Fennel, Maple-Orange Vinaigrette)

Matzo Ball Soup (Savory Broth, Carrot and Celery Brunoise, Cracked Pepper, Chive, and
Schmaltz Matzo Ball)
Second Course (select one)
Duck Confit (Braised Cabbage, Housemade “Grandma” Noodles, Goat Cheese)

Steak Frites and Grilled Flatiron Steak (Fingerling Fries, Bacon-Scallion Compound Butter, Thyme Gravy)

Steamed Clams (Roasted Corn, Morcilla, Goat Butter, Broth)
Third Course (select one)
Apple Walnut Crisp, Cinnamon Ice Cream

Chef‟s Whim Seasonal Sorbet


Pier W
First Course (select one)
Baby Spinach Salad (3 Minute Egg, Raspberries, Herb Parmesan Dressing)

Lemon Fried Oysters, Pickled Vegetables and Ginger Cream

Braised Beef Short Rib Pierogies, Caramelized Onion Jus

Second Course (select one)
Grilled Miso Glazed Cobia (Tempura Vegetables and Sticky Rice)

Slow Roasted Berkshire Pork Shoulder (Soft Herb Polenta, Rosemary Jus)

Gulf Shrimp Scampi (Bucatini Pasta, White Wine and Fresh Basil)

Third Course (select one)
Pumpkin Cheesecake, Toasted Pecans, Cinnamon Whip Cream

Selection of Housemade Sorbets


Players on Madison
First Course (select one)
Almond-Encrusted Brie (Apple-Pearl Chutney and Truffle Honey)

Cumin and Coriander Encrusted Calamari (Napa Cabbage, Carrots, Sweet Chili, Sriracha and Lime-Ginger Dipping Sauces)

Roasted Chicken, Corn and Spinach Rolls (Asian Slaw and Sriracha-Soy Dipping Sauce)
Second Course (select one)

Soup of the Day

Mista Salad (Field Greens, Sun-Dried Strawberries, Bermuda Onion, Gorgonzola and Balsamic
Vinaigrette)

Caesar Salad (Hearts of Romaine, Reggiano Shavings and Sun-Dried Tomato Rouille)

Third Course (select one)
Herb Grilled Norwegian Salmon (Roasted Shallot Whipped Potatoes, Lemon-Walnut Vinaigrette, Pear and Walnut Arugula Salad)

PenneGulf Shrimp, Roasted Shallots, Spinach, Sun-Dried Tomato-Vodka Cream)

Cider Glazed Pork Tenderloin (Potato and Apple Pancake, Roasted Butternut Squash, Bacon and Roasted
Shallots)

Macaroni and Cheese (Penne, Herb Grilled Chicken, Applewood Smoked Bacon, Three Cheese Sauce)

1 comment:

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