G. Michael’s Bistro & Bar Menu March 18th-24th

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Three Courses for $35.00

First course

Mushroom strudel served with arugula, red onion, and almond salad in warm balsamic-Dijon vinaigrette

Braised pulled lamb shoulder served on white bean ragout with sweet mint compound butter

Shrimp and lobster bisque with lemon creme fraiche


Second course

 Pan-seared Cajun rubbed Mahi on New Orleans style red beans and rice with sautéed spinach and crawfish remoulade 

Broiled pork tenderloin with southern style collard greens, sweet potato gratin, sausage gravy, and pepper jam

Pan-roasted duck fritter with root vegetable purée,  blue cheese spiked braised Belgian endive, golden raisin vinaigrette, and bacon jam

Broiled BBQ rubbed Tofu with farro hoppin John, broccolini, spicy onion jam, and smoked tomato coulis



 Lemon gingersnap tart with fresh berries and whip cream

Chocolate cake with chocolate frosting quenelle and raspberry sauce