Restaurant Week Summer 2010

City Hall Restaurant

Appetizers:

Chilled Summer Soup

Tribeca Summer Salad
grilled georgia peaches, baby butter lettuce,
maytag blue cheese and aged balsamic vinegar

Entrees:

Escabeche of Atlantic Salmon
crispy anson mills polenta crouton, mango pico de gallo

Day Boat Chatham Cod “confit”
organic tabbouleh salad. meyer lemon vinaigrette

Petit Filet Mignon
summer corn and peas ” succotash” roasted poblano pepper

Marinated Organic Chicken Breast
summer squash ratatouille butter milk onion ring, and fresh basil.

Desserts:

Pecan and Pear Gratin
with exotic summer fruit, lemon balm consume

Chef’s Chocolate Surprise