New Haven Restaurant Week

Cocktail

Supplement (+14)

Spring Harvest

Mijenta Tequila / Badger Blood Orange & Ginger / Lime / Sage

First Course

Dip Trio & Homemade Pita Bread

Muhammara / Baba Ghanoush / Lebanese Hummus

Pecorino-Garlic Anchovy Vinaigrette

Chicory Greens

Bitter Greens / Fresh Citrus / Herbs / Garlic Croutons

Pecorino-Garlic Anchovy Vinaigrette

Shredded Duck Carnitas Tostada

Refried Black Beans / Homemade Corn Tortilla / Ancho-Guajillo Salsa / Pickled Red Onion / Radishes / Cilantro / Queso Cotija / Lime

Yellow Curry Mussels

Yellow Coconut Curry / Thai Basil / Crispy Garlic

Second Course

Pan Roasted Organic Salmon

Muhammara / Garnet Yams / Toasted Walnuts / Preserved Lemon / Mint / Dill / Sumac / Toasted Cumin

Green Curry Shrimp

Coconut Jasmine Rice / Crispy Onion

Labneh Marinated Roasted Chicken

Middle Eastern Spiced Marinated Organic Chicken Thighs / Hummus / Labneh Sauce / Cilantro / Grilled Seasonal Vegetables / Sumac / Fresh Pita Bread

Grass-Fed Prime Teres Major

Pan Seared Teres Major Filet / Lemon-Rosemary Crispy Sweet Potatoes / Salsa Verde / Lime

Braised Short Rib

Bulgar Salad / Mustard Labneh / Pistachio Mint Pistou

Dessert

Local Honey

Sicilian Almond Cake

Almond Olive Oil Cake / Whipped Sheep’s Milk Ricotta /

Local Honey

Valrhona Chocolate Cake

Guanaja 70% Chocolate / Apricot + Lemon Marmalade / Maldon Salt / Whipped Cream / Crispy Sage

Sorbet Trio 9

Fruit Coulis / Crumbled Pepitas