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Menu

The document summarizes a restaurant week menu from August 3-30, 2008 that offered three courses for $33.08 with optional wine pairings. The menu included starters like grilled steak salad and summer vegetable soup. Main courses consisted of options like grilled bluefish, roasted pork loin, and angel hair pasta. Desserts on the menu were a decadent chocolate cake, lemon buttermilk panna cotta, and nectarine cobbler. The restaurant noted that substitutions could not be made from the special menu created by the chef.

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76 views

Menu

The document summarizes a restaurant week menu from August 3-30, 2008 that offered three courses for $33.08 with optional wine pairings. The menu included starters like grilled steak salad and summer vegetable soup. Main courses consisted of options like grilled bluefish, roasted pork loin, and angel hair pasta. Desserts on the menu were a decadent chocolate cake, lemon buttermilk panna cotta, and nectarine cobbler. The restaurant noted that substitutions could not be made from the special menu created by the chef.

Uploaded by

eatlocalmenus
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Restaurant Week 2008::

Restaurant Week Menu

Three Courses $33.08, August 3- August 30


With half glass wine pairing $45
With full glass wine pairing $60

Grilled Steak Salad with Noodles, Sesame & Ginger


Rose, Crios, Argentina

Farm Field Salad with Orange & Sherry Vinaigrette


Pinot Grigio, Altanuta, Italy

Grilled Naan, Cucumber Tomato Salad, Minted Yogurt


Pinot Gris, Edmund St. John, California

Crisp Polenta, Westfield Farms Goat Cheese & Marinated Pepper Salad
Chardonnay, Paul Dolan, California

Summer Vegetable soup au Pistou


Bordeaux Blanc, Chateau Lamothe, France

Salad of Salt Cod, Cracked Wheat, Piquillo Peppers, Green Olives & Parsley
Albarino, Verdad, California

Grilled Bluefish & Smoked Shrimp Butter with Roasted Poblano Pepper, Corn &
Quinoa Pilaf
Cannonau, Santa Maria La Palma, Sardinia

Roasted Chili Glazed Pork Loin with Corn Pudding & Watermelon
Shiraz, Yalumba, Australia

Angel Hair with Grilled Summer Squashes, Basil & Fresh Tomato Sauce
Chianti, 'Cetamura', Coltibuono, Italy

Baked Fillet of Sole, Casco Bay Mussels & Saffron Cream


Sauvignon Blanc, Honig, California

Pan Roasted Chicken Breast with Braised Romano Beans, Garlic & Pancetta

http://www.icarusrestaurant.com/july08.html (1 of 2) [8/23/2008 5:15:01 PM]


Restaurant Week 2008::

Cotes du Rhone Blanc, Jean Luc Columbo, France

Decadent Chocolate Cake


Banyuls, M. Choupetier, Languedoc, France

Lemon Buttermilk Panna Cotta


Sauternes, Haut Charmes, France

Nectarine Johnnycake Cobbler with Vanilla Ice Cream


Brachetto, Rosa Regali, Italy

*Consumption of raw or undercooked meats may increase your risk of food borne illness
*Please notify your server of any Food Allergies

We hope that you enjoy this wonderful menu created by Chef Bill Flumerfelt,
Pastry Chef James Condon & staff. Unfortunately, we are unable to make
any substitutions.

http://www.icarusrestaurant.com/july08.html (2 of 2) [8/23/2008 5:15:01 PM]

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