Christopher’s Menu for Restaurant Week

Three Courses for Only $20.08

Appetizer

Boursin Stuffed Artichoke Hearts

Creamy herb and garlic Boursin cheese stuffed into artichoke heart cups, baked until golden brown and served with fried pita wedges.

OR

Salad

Sweet Cucumber and Mesclun Salad

Mixed mesclun greens tossed in honey cucumber vinaigrette with cherry tomatoes, red onions, toasted pine nuts and feta cheese.

Entrées

Chevre Stuffed Tenderloin

Beef tenderloin, cooked to the temperature of your choice and stuffed with goat cheese, topped with zinfandel glazed shallots and accompanied by a tomato-caper red potato salad.

OR

Polenta Napoleon

Rounds of traditional corn polenta stacked with roasted portabella mushrooms and eggplant slices, complemented by marinara and topped with a “pico de gallo” of roasted garlic, white beans, tomatoes and peppers.

Dessert

Rose Water Infused Berry Parfait

Pieces of white cake and mixed fresh berries layered together and topped with rose water infused whipped cream and garnished with citrus zest.