Restaurant Week Menus

David's Restaurant

22 Monument Square


Dinner

Appetizers

Chicken Andouille Sausage - house-made sausage•“béarnaise” aioli •Gala apple & watercress slaw

Butternut squash & apple bisque - GF VG Almond crème fraiche•candied ginger

Arugula salad - blue cheese•black currants •spiced pecans•shaved red onion

Entrées

Roasted Pollock & Peeky Toe CrabGF lemon-herb butter•butternut squash risotto•braised kale•romesco cream

Grilled pork ribeye GF Bacon, onion & cabernet marmalade•maple mashed sweets•sautéed spinach

David’s almost famous Meat loaf - porcini mushroom jus•garlic mashed potato •glazed carrots•crispy cumin onions

Desserts

Maine blueberry crisp - vanilla ice cream

Crème bruléeGF maine maple syrup•amaretto disaronno

Espresso and dark chocolate path - buttered graham cracker crust•toasted meringue •rosemary-raspberry coulis

 

$35 dollars per person, tax and gratuity not included


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Cocktails and Hors d’oeuvres at 6:45 / Dinner served at 7:15

Surprise hors d’oeuvres

Craft cocktail cart

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Scotch and beet cured salmon gravlax•pickled beets & fennel •horseradish crème fraiche•beet gastrique•salt & pepper microgreens

Macon, La Roche Vineuse , Domaine Chene

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Spicy pickled shrimp•watercress and potato bisque parsnip cream•honey-vanilla almonds

Albarino, Zoe, Rias Baixas, Spain

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Chicken andouille boudin•riddled jalapeno cheddar biscuit•hot buttered apricot gastrique

Gewürztraminer, Trimbach, Alsace

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Cranberry & apple sorbet

Frozen spiced rum

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Porcini dusted beef sirloin•intense porcini and Maderia jus•butter smashed fingerlings•confit of tomato and kale

Tempranillo, Valde Lacierva, Rioja, Spain

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Grilled pound cake•caramel roasted apple•cinnamon sugar ricotta•apple vincotto

Fonseca 10 year tawny porto

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Bunyol du Vent

Chocolate nut bark

Triple chocolate truffle

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Menu • fifty five dollars 

Wine pairings • thirty dollars 

Cocktail cart • fourteen dollars 


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Appetizers

Mediterranean Salad - marinated artichokes•olives•roasted peppers•tomato•greens•Tuscan oil & vinegar dressing

Five Onion Soup - Sherry•Maine maple syrup•roasted cheddar gratin

Roasted Salmon Cake - ginger & scallion•quick pickled slaw•wasabi aioli

Entrées

Herb Roasted Hake and Maine Crab - garlic mashed potato•spinach•red pepper aioli

Porcini Mushroom Pappardelle - hand made pasta•North Spore mushrooms•Madeira roasted tomato•arugula•goat cheese•Parmesan•truffle oil

Grilled Pork Rib Eye - maple mashed sweet potato•asparagus•white balsamic apple

Desserts

Maine blueberry sorbet

Warm chocolate chip cookie •vanilla ice cream

Pecan and white chocolate tartlet - warm Kentucky bourbon sauce•whipped cream

$35 dollars per person, tax and gratuity are additional