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January Restaurant Week

Please call (734) 662-9303 for reservations.

Three Courses for $28

Course One

Saigon Spring Rolls
Crispy spring rolls filled with tiger shrimp, taro and vegetables, with our Vietnamese-style chili-lime dipping sauce
Gamble, Sauvignon Blanc, Yountville, Napa, CA, 2015

Pacific Rim Crabcake
Made with Australian crabmeat, served with a cilantro-lime sauce and a spicy mango salsa
Fattori, ‘Valparadiso,’ Pinot Grigio, Veneto, Italy, 2014

Vietnamese Beef Lettuce Wraps
Tender cubes of marinated beef sautéed with red onioins, served with Boston Bibb lettuce and pickled daikon
Thomas Fogarty, Gewürztraminer, Santa Cruz Mountains, CA, 2013

Berkshire Pork Belly
Tender slices of roasted pork belly with cold soba noodles, shiitake-jicama slaw and a ginger-mirin sauce
Mawby, Blanc de Blancs, Leelanau Penninsula, MI, N/V

Scallion Crepes
Mung bean crepes with zucchini, scallions and red onion, with a spicy soy dipping sauce
Marland, Riesling, Lake Michigan Shore, MI, 2013

Course Two

Roasted Butternut Squash and Parsnip Soup
With maple glazed bacon and a coconut crème fraiche

Winter Salad with Soy-Balsamic Vinaigrette
Mixed spicy greens with radish, kohlrabi, spiced pecans, blue cheese and a soy-balsamic vinaigrette
Course Three

Miso-Teriyaki Salmon
Faroe Islands Scottish salmon sautéed with snow peas, zucchini, and red onions, glazed with a miso-teriyaki sauce
Talbott “Logan” Chardonnay, Monterey, CA, 2014

Thai Bouillabaisse
Flavored with lemongrass, ginger and red curry, Thai seafood stew simmered with mussels, bay scallops, shrimp and haddock, served with coconut-jasmine rice
Sylvaine & Alain Normand, Macon La Roche Vineuse, Burgundy, France, 2014

Pacific Rim Pad Thai
Housemade fettuccini pasta tossed with thai tomato-chili sauce, sautéed tofu, bok choy, zucchini and shiitake mushrooms, topped with chopped peanuts and cilantro
Grochau Cellars, Pinot Noir, “Commuter Cuvée,” Willamette Valley, OR, 2014

Pan-Roasted Pork Loin Chop
Lean and tender pork loin chops crusted with panko and togarashi, with grilled vegetables, lentils and a shallot soy-mustard sauce
Force of Nature, Red Blend, Paso Robles, CA, 2013

Korean-Marinated Ribeye
Thin slices of grilled Certified Angus ribeye, with sesame crispy rice, sautéed julienned vegetables, quail egg and Korean chili sauce
Ca de Calle, Malbec blend, Mendoza, Argentina, 2012

Asian-Braised Lamb Shank
Whole lamb shank braised in red wine and Asian spices, served with roasted root vegetables, cauliflower, Brussels sprouts and jus reduction
Justin, Cabernet Sauvignon, Paso Robles, CA, 2013


(price does not include gratuity or tax)

$14 for wine parings


January 7, 2017

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