2018 Restaurant Week Menu (4/13 & 4/14) Crab Rangoon Wontons. Sweet & Sour Dipping Sauce Purple Cauliflower & Gruyere Soup ---------------------------- - 10oz Braised Short Rib, Garlic Smashed Potatoes, Vegetables - Miso Ginger Noodle Bowl - Chicken, Asian Noodles, Carrots, Kale, Shiitake Mushrooms, Hard Boiled Egg - Pan Serared Skin-On Red Snapper, Tropical Beurre Blanc, Wasabi Tobiko, Coconut Rice, Bok Choy - Jumbo Lump Crab Cakes, Corn & Black Bean Salsa, Chili Aioli - Lobster or Short Rib Ravioli, Sun Dried Tomato Cream Sauce ---------------------------- - 8oz Choice Center Cut Filet Mignon, Garlic Smashed Potatoes, Seasonal Vegetables, Onion Rings, Madeira Demi-Glace (+$15) ---------------------------- Chocolate Fudge Brownie, Whipped Cream, Walnuts, Cherry Vanilla Ice Cream Reese's Peanut Butter Cup Bread Pudding, Vanilla Ice Cream Pineapple Strudel, Coconut Ice Cream Classic Creme Brulee $32.18
