This dish is a spectacular combination of tastes and textures, and the scallops are sustainably raised. Here are the rest of this weeks specials:
Appetizers:
Truffled Porcini Gnocchi – duck confit, maitake mushrooms, asparagus 11
Peruvian Scallops – Orange, oregano, pomegranate seeds, roasted turnips on grilled ciabatta 12
Entrees:
Whole Grilled Red Snapper – Parsnip-celery root puree, baby spinach, lemon caper vinaigrette 26
14 oz Spice Rubbed Angus Ribeye – Sweet and sour cippolinis, roasted rainbow baby carrots, crispy goat cheese polenta 32