TOWNSEND

2019 Restaurant Week

 

RESTAURANT WEEK Menu


1st Course

Beef Tartare
dry-aged beef fat aioli,
cressonette, grilled toasts


Roasted Sea Scallops
heirloom cherry tomatoes, citrus salad,
uni-seaweed emulsion


Escargot and Chicken Fricassee
bacon, caramelized cipollini onions,
fava beans, Madeira Jus


Late Summer Salad
Jersey tomatoes, roasted peppers,
cucumbers, House Vinaigrette


2nd Course

Colorado Lamb ‘en Cocotte’
stone fruits, fall vegetables, Sauce Braisage


Roasted Artic Char
potato purée, herbed verjus ‘blanc’


Lumachelle
Chanterelles, Butternut squash,
caper-breadcrumbs, Moliterno


3rd Course

Chocolate Gâteau
caramelized black olives, rosemary Chantilly


Valley Milkhouse Creamery Cheese Plate
preserves, local honey


Pavlova
roasted strawberries, lime zest