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Beauty and Essex: lose weight; pescatarian; food preferences: seafood, vegetables, red wine

{ Thursday, May 26th, 2011 }

Best choices would be:

Starters: 1/2 dozen oysters

Sides: Charred Shishito: Peppers lime salt; Simple Grilled Asparagus: lemon vinaigrette; or Broccolini: garlic, soy, chile

Main:Grilled Salmon: sherry vinegar glaze, pearl couscous, red chard & sunchoke puree; or Seared Nori Spiced Tuna: wasabi parsnip puree, miso glazed asparagus & roasted shiitake salad

+1 Glass of Red wine

Tortilla Flats: lose weight; food preference: vegetables

{ Thursday, May 26th, 2011 }

Best choices are:

Appetizer: Any Salad (ask for dressing on the side); Ensalada de la casa; or ensalade verde

Entrees: Fajita salad; Ensalade de camarones; Chicken of Shrimp fajitas (1 tortilla, no rice, small amount of beans ok, lettuce, tomato, salsa, ok); Pollo Verde (no cheese, ask for no rice); Camarones con salsa verde (ask for no rice); or Chicken taco

Corsino-Dinner

{ Tuesday, May 24th, 2011 }

Antipasti
Olives & pickles; Baked ricotta, chili & oregano; Baby arugula, pears, walnuts & red onion; Escarole, white anchovy, black pepper & parmigiano; Roasted beets, yogurt & balsamic pistachios; Prosciutto; Mortadella

Carne & Pesce
Market fish, Grilled octopus

Crostini
Sweet onion & walnut; Ricotta & orange honey; Cannellini bean & artichoke; Fennel, orange & white anchovy;Tuna & capers; Ceci & broccoli rabe

Contorni
Spinach with garlic & pine nuts

Artisanal Dinner

{ Tuesday, May 3rd, 2011 }

Hors D’Oeuvres
Warm Olives & Marcona Almonds, Chilled Asparagus, Carpaccio of Yellowfin Tuna

Soups
Fish Soup

Salades
Beet Salad, Satur Farms Organic Greens

Fruits de Mer
Oysters & Clams on the half Shell, Fluke Ceviche, Shrimp Cocktail

Charcuterie
Pio Tosini Proscuitto Reserva, Coppa, Wild Boar Cacciatorini, Sopressata, Wagyu Bresaola

Plats Principaux
Mussels Frites, Whole Roasted Branzini, Tournedos of Salmon, Filet Mignon

Accompagnements
Sauteed Spinach

Ouest-Dinner

{ Tuesday, April 19th, 2011 }

Appetizers
Salmon Gravlax with Chickpea Pancake, Caviar and Mustard Oil; Hand Made Mozzarella “Carpaccio” with Warm Mushroom Vinaigrette, Roasted Mushrooms and Pine Nuts; Mixed Seasonal Greens with Herbed Red Wine-Parmesan vinaigrette

Entrees
Ouest’s  Cioppino A selection of assorted Fish & Shellfish in a Tomato-Saffron Broth; Grilled Free Range Chicken with Mashed Potatoes and Roast Garlic Jus; Stewed Honeycom Tripe with Red Wine, Pancetta and Onions; Roasted Rabbit with Garlic Capellini, Mushrooms, Pearl Onions and Natural Jus

Simply Grilled
Free Range Chicken, Grilled Salmon

Sides
Sauteed Spinach, Braised Savoy Cabbage, Haricots Vert

Dessert
Assortment of House Made Biscotti, Daily Selection of Sorbets