www.cmrestaurantweek.com
October 31st - November 3rd
First Course
Roasted Beet & Burrata Salad, Watercress, Aged Balsamic, Pistachios
Autumn Butternut Squash Bisque, Smoked Trout “Salad,” Petite Greens
Maple Glazed Pork Belly, Sesame Bok Choy Slaw, Apple
Ginger Soy BBQ Sauce
Duo of Tartare, Yellowfin Tuna, Scottish Salmon
Nicoise Salad, Pickled Onions, Micro Cilantro, Wasabi Tobiko, Salmon Caviar
Second Course
Pan Roasted Trout, Barley Risotto, Haricot Verts, Almonds
Whole Grain Mustard Aioli
Pan Roasted Scottish Salmon, Creamy Polenta, Chorizo
Spinach, Chipotle Aioli
Braised Beef Short Ribs, Wild Mushroom Risotto
Roasted Carrots, Broccolini, Bordelaise
Grilled Pork Tenderloin, Sweet Potato Puree
Braised Red Cabbage, Apple Chutney
Third Course
Cranberry Crisp, Almond Crumble, Maple Walnut Ice Cream
Chocolate Panna Cotta, Berry Purée
Salted Caramel Ice Cream, Marinated Cherries
Apple & Pear Bread Pudding, Burnt Apple Caramel, Vanilla Ice Cream
35 Prix Fixe
(Does Not Include Tax, Beverage or Gratuity)
Executive Chef Carl Messick Sous Chef Jeremy Palumbo
