dayton-restaurant-week

Wheat Penny Restaurant Week Summer 2019

In Uncategorized by THG

Wheat Penny Restaurant Week Summer 2019 | July 22nd thru July 27th

 Amuse

Street Corn Gazpacho with Fried Masa Bite

OPTIONS: VEGAN & GF

 

First Course

Lettuce Wrap with Spiced Ground Lamb, with Cucumber Salad, Za’atar and Tzatziki Sauce

or

Panzanella with Summer Vegetables and House-Made Fresh Mozzarella OPTIONS: VEGAN  GF

or

Grilled Shrimp Skewer with Spicy Citrus Mojo

 

Main Course

Roast Chicken Caprese, braised with local tomato, garlic, white wine and stock, then finished with hand-torn fresh mozzarella and served with farro and sauteed spinach.OPTIONS:  GF

or

Pork Milanese, drenched in Lemon-Caper Sauce with Summer Peas and Green Beans. Served with a choice of two sides.

or

Trout Verona, Grilled Trout Fillet on a swath of broccoli pesto garnished with pickled eggplant, cherry tomatoes, local garlic scape and lemon oil. Served with a choice of two sides.

or

House-made Ricotta Ravioli with Fresh Basil and Sweet Corn Butter Sauce.

 

Dessert

Fresh Blueberry-Pecan Galette with Vanilla Ice Cream

or

Cake of the Tropics, Packed with coconut, homemade guava jam, mango and pineapple, this layer cake is slathered in cream cheese buttercream icing and served with toasted coconut frozen yogurt. Oh yeah, it is totally GF!

or

Dark Chocolate Sorbet with Dried Strawberries and a Balsamic Drizzle  (Vegan)

or

Vanilla Tuile with Lemon Curd Ice Cream and a Mixed Berry Sauce.