Special Events

RESTAURANT WEEK MENU 2014
Appetizers

Salum House Salad
Field Greens Tossed with Balsamic Dijon Vinaigrette, Red Onions
and Spiced Pecans
Or
Spicy Ahi Tuna Poppers with Home Made Rice Cakes
Or
Baked Texas Goat Cheese with Roasted Elephant Garlic, Fresh Herbs
and Extra Virgin Olive Oil
Or
Serrano Caprese with Fresh Tomatoes and Mozzarella, Balsamic Vinegar
and Extra Virgin Olive Oil or Homemade Pesto

Entrees

Grilled Lake Victoria Perch with Cannellini Beans, Baby Heirloom
Tomatoes and Fresh Herbs
Or
Roasted Pork Tenderloin, Cinnamon and Anise Spiced Demiglace Quince Paste Or
Fried Windy Meadows Chicken, Red Velvet Waffles and Pasilla Maple Syrup
Or
Spinach and Ricotta Ravioli, Sautéed Seafood with Sauce Americaine

For an Additional 15.00 charge per person

Pepper Crusted Beef Tenderloin
Roasted Summer Vegetables and Piloncillo Demi
Or
Australian Rack of Lamb, Dijon Truffle Crust and
Mushroom Bread Pudding, Lamb Demiglace

Dessert
Dessert Duo
Texas Peach and Blueberry Crisp with Crème Anglaise
and Chocolate Caramel Tart on an Almond Crust