
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