CORAL GABLES RESTAURANT WEEK TWO June 13, 2011 – June 19, 2011 LUNCH 3 COURSE PRIX FIXE $17 STARTERS Choice of GRUYERE GOUGERES GOLDEN TOMATO SOUP Vine ripen tomato, onions, garlic, tarragon fused with extra virgin olive oil SUNDRIED TOMATO CAESAR crisp hearts of romaine tossed in house made sundried tomato caesar dressing and a crispy rustic croustade
ENTREES Choice of BARCELONA FISH BURGER Grilled mahi mahi, green onion alioli, lettuce, tomato and pomme frites CHICKEN PASTA CRIOLLO Sautéed chicken breast tossed with a creamy tomato, garlic sauce and penne pasta PACIFIC SALMON NISCIOSE SALADE Pan roasted salmon, potatoes, red onion, boiled egg, french beans, anchovies, baby lettuce with roasted shallot dressing, SHRIMP SCAMPI PASTA Sautéed shrimp in butter, garlic, tomato with lemon and chardonnay sauce over linguini fini DESSERT Choice of KEYLIME WHITE CHOCOLATE RASPBERY CHEESE CAKE BELGIAN CHOCOLATE FUDGE ICE CREAM
CORAL GABLES RESTAURANT WEEK TWO June 13, 2011 – June 19, 2011 DINNER 3 COURSE PRIX FIXE $29 STARTERS Choice of GRUYERE GOUGERES GOLDEN TOMATO SOUP Vine ripen tomato, onions, garlic, tarragon fused with extra virgin olive oil SUNDRIED TOMATO CAESAR crisp hearts of romaine tossed in house made sundried tomato caesar dressing and a crispy rustic croustade ENTREES Choice of RAVIOLI DI FUNGHI stuffed pasta with crimini and porcini mushrooms, topped with sautéed crimini, shallots, garlic & herb buerre blanc MAR Y TIERRA Grilled 8oz Certified Angus NY Stripe jumbo grilled shrimp, saffron valencia rice and vegetable melange COQ AU BIERE braised free range chicken breast in Guinness Stout with root vegetables and french beans MOULES FRITES CHORIZO Sautéed PEI black mussels, Spanish chorizo, roasted peppers, shallots, garlic, grain mustard in a chardonnay broth DESSERT Choice of
KEYLIME WHITE CHOCOLATE RASPBERY CHEESE CAKE BELGIAN CHOCOLATE FUDGE ICE CREAM