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