Monday, November 5, 2012

Cleveland Restaurant Week

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Cleveland Independents Restaurant Week starts today and the menus have me drooling. This is usually the time of the year I head out in search of new places to try but all I'm craving are my favorites. My schedule has been packed lately and I'm really looking forward to spending some quality time with the places that just feel like home. Where will you be?

Check out the participating restaurants and their menus here.


Light Bistro
First Course
Choice of:
Oxtail Soup with puffed rice 
Beet Salad
Braised Pork Belly Ramen Salad, Kimchi
Ricotta Ravioli Butternut Squash Sauce,Tomato Jam, Toasted Walnuts
Second Course
Choice of:
Roasted Salmon Curried Cauliflower Puree, Cilantro
Herb Roasted Hanger Steak Potato Cake, Bacon and Mushroom Marmalade
Roasted Chicken Breast Creamy Polenta, Braised Greens
Morrocan Spiced Vegetables Couscous and Red Onion Confit
Third Course
Choice of:
Spiced Pumpkin Brûlée 
Pear and Apple Crisp


Players On Madison
First Course
Choice of:
Almond Encrusted Brie Apple-Pear Chutney, Truffle Honey
Cumin and Coriander Encrusted Calamari Napa Cabbage, Carrots, Sweet Chili, Sriracha and Lime-Ginger Dipping        Sauces
Chicken and Avocado Spring Rolls Orange-Coriander-Soy Dipping Sauce
Second Course
Choice of:
Soup of the Day 
Mista Salad Field greens, Sun-Dried Strawberries, Bermuda Onion, Gorgonzola and
  Balsamic Vinaigrette 
Caesar Salad Hearts of romaine, Reggiano Shavings, Sun-dried Tomato Rouille
Third Course
Choice of:
Pan Roasted Salmon Roasted Garlic Whipped Potatoes, Haricot Verts, Roasted Tomatoes, Calamata Olives and Pesto  Vinaigrette
Penne alla Vodka Gulf shrimp, Roasted Shallots, Spinach, Sun-Dried Tomato-Vodka Cream Sauce
Cider Glazed Pork Tenderloin Sweet potato, Butternut Squash, Bacon, Roasted Shallots, Sage and Haricot Verts
Truffle Mac and Cheese Penne, Herb Grilled Chicken and Three Cheese Sauce


Luxe
First Course
Choice of:
Winter Squash Soup Candied Pecans, Crème Fraiche
Crispy Romaine, Frisee, Watercress Pickled Red Onion, Marinated Olives, Croutons, Grilled Haloumi Cheese, Herb   Vinaigrette
Second Course
Choice of:
Stuffed Chicken Puccini Prosciutto, Fresh Mozzarella, Pomodoro, Angel Hair Pasta
Bacon Wrapped Pork Tenderloin Apple Mostarda, Talleggio Rissoto
Grilled Flank Steak Rutabaga Gratin, Vinegar and Bacon Beans, Luxe Steak Sauce
Spaghetti Squash Aglio Olio Braised Spinach, Wild Mushrooms, Roasted Red Peppers, Pecorino
Third Course
Choice of:
Warm Stuffed Peach Brown Sugar Pecans, Goat Cheese, Tawny Grand Marnier Glaze
Oatmeal Almond Apple Crisp Vanilla Bean Ice Cream, Bourbon Glaze


Pier W
First Course
Choice of:
Roasted Pear Salad Watercress, Caramelized Pecans, Hazelnut Vinaigrette
*Schloss Gobelsburgh Gruner Veltiner, Kamptal Austria 2010 Paired with 3 oz. pour $4.50; 6 oz. pour $8.95
Hawaiian Big Eye Tuna Satay Yakatori Glaze and Pickled Vegetables
*Sbragia Sauvignon Blanc, Sonoma California 2009 Paired with 3 oz. pour $6.00; 6 oz. pour $11.95
Classic Coquille St. Jacques North American Diver Scallops Sautéed over Truffles, Truffle Nage, Pink Lady Apple Relish
*Pazos De Lusco Albarino, Riax Baixas Spain 2011 Paired with 3 oz. pour $5.00; 6 oz. pour $9.95 
Second Course 
Choice of:
Woodstone Roasted Tandoori Shrimp Cous Cous Salad, Toasted Almonds, Jalapeno Honey
*William Fevre “Chablis,” Burgundy France 2011 Paired with 3 oz. pour $5.50; 6 oz. pour $10.95 
Blue Cod Ala Plancha Saffron Basmati, Baby Artichokes, Chorizo Sausage and Calamari
*Belle Glos “Meiomi” Pinot Noir, Monterey-Sonoma California Paired with 3 oz. pour $6.50; 6 oz. pour $12.95 
Long Island Pekin Duck Lo Mein Szechuan Vegetables and Soy Udon Sauce
*Altos Las Hormigas Malbec, Mendoza Argentina 2011 Paired with 3 oz. pour $4.00; 6 oz. pour $7.95
Third Course
Choice of:
Pumpkin Cheesecake Graham Crust, Salted Caramel, Chantilly, Candied Ginger, Toasted Pecans
*Warre's Optima “10yr.” Tawny Port-3 oz. pairing $9.00
Selection of Housemade Sorbets 
*Debonne Vineyard Vidal Blanc Ice Wine, Madison Ohio 2008 -3 oz. pairing $16.00

(3 oz. Pairings with all 3 courses 15.00) (All Entrees & Wine Pairings Are As Is - No Substitutions) 
*indicates not included as part of prix fixe pricing



Flying Fig
First Course
Choice of:
Soup of the Day 
Warm Olives and Almonds 
Mixed Green Salad 
Local Beet Salad 
Second Course 
Choice of: 
Grilled Confit of Ohio Pork Shoulder 
Vegetarian Bread Pudding 
Duck Confit Risotto 
Fish of the Day 
Third Course 
Choice of: 
Blueberry and Bittersweet Chocolate Bread Pudding 
Local Apple Crisp



 

1 comment:

  1. Dave and I definitely need to get on this! November is my busiest month and then it SLOWS down- can't wait.
    -Becky
    www.thepumpkinsopt.com

    ReplyDelete

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