HoCo Rest Weeks

Howard County Restaurant Weeks

January 21 – February 4


1st Course, Choice of one:
Escargot baked with butter, parsley, garlic, shallots & white wine

House made country pork rillettes with house made pickles, Dijon wholegrain mustard and croutons

Salade FT
Watercress, Belgium endive, radicchio, raw gold beet, bosc pear, pecans, garnished with parmigiano-reggiano, and lemon garlic dressing

2nd Course, Choice of one:
Pan roasted salmon with Chef’s selection of starch and vegetable

Boeuf Bourguignon
Braised angus chuck, mushrooms, onions, thyme, and red wine, served with buttered potatoes

Duck confit legs with sloe gin plum gastrique, scratch made spaetzle with butter and parsley

Creamy white polenta with green lentil ragout, finished with hazelnut oil and roasted butternut squash, garnished with seasonal greens

3rd Course, Choice of one:
Seasonal Fruit
Chocolate Mousse 
Pear Napoleon
Red wine poached bosc pear mille feuille with black currant Bavarian cream