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Restaurant Week: June 10-15

Restaurant Week

(please choose one item from each course)

Course One
Saigon Spring Rolls
Crispy spring rolls filled with tiger shrimp, taro and vegetables, with our Vietnamese-style chili-lime dipping sauce
Paddy Borthwick, Sauvignon Blanc, Wairarapa, 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, 2016

Crispy Fried Quail
Half of a semiboneless crispy fried quail with a Vietnamese jicama slaw and a tamarind barbeque sauce
Lawrence, ‘Sex’, Sparkling Brut Rosé, Leelanau Peninsula, N/V

Berkshire Pork Belly
Tender slices of roasted pork belly with cold soba noodles, shiitake-jicama slaw and a ginger-mirin sauce
Bodegas Latúe, Tempranillo Rosado, 2017

Scallion Crepes
Mung bean crepes with zucchini, scallions and red onion, with a spicy soy dipping sauce
Marland, Riesling, Lake Michigan Shore, MI, 2015

Course Two
Thai Hot and Sour Soup
Spicy and sour Thai soup with shrimp, atlantic cod, shiitake mushrooms, tomatoes, shallots, lemongrass and cilantro

Market Salad with Soy-Balsamic Vinaigrette
Mixed spicy greens with radish, kohlrabi, spiced pecans, fresh mozzarella 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

Flash Seared Hamachi Fillet
Sashimi-grade yellowtail thinly sliced and seared with sesame oil, served with soba noodles, watercress-daikon salad and a soy-ginger vinaigrette
L. Mawby, Cremant Classic, N/V, Leelanau Peninsula, MI

Grilled Prawns
Jumbo freshwater prawns with sautéed bay scallops, bok chok, snow peas, shiitake mushrooms and crispy egg noodles in a Chinese ginger-garlic sauce
Sylvaine & Alain Normand, Macon La Roche Vineuse, Burgundy, France, 2015

Pacific Rim Thai Fettuccini
Housemade fettuccini pasta tossed with thai tomato-chili sauce, sautéed tofu, bok choy, zucchini and shiitake mushrooms, topped with chopped peanuts and cilantro
Famille Bréchet, ‘Plateau des Chênes’, Lirac, Rhone, France Grenache/Syrah, 2014

Korean-Marinated Ribeye
Thin slices of grilled Certified Angus ribeye, with sesame crispy rice, sautéed julienned vegetables, quail egg and Korean chili sauce
Klinker Brick, Zinfandel, Old Vine, Lodi, CA, 2014


(price does not include gratuity or tax)

$14 for wine parings

June 10, 2018