2010 Restaurant Week Menu: Hobo's
Restaurant Week 2010
$30 Prix fix
Pick one from column A
Pick one from column B
Pick one homemade dessert of the day
Column A:
Noshes served with Crostinis
Crab Artichoke and Brie Dip
Eggplant and Artichoke Dip
Romesco Dip
Summer goat Cheese with Baguettes
Hummus with Roasted Onion
Salads
Seaweed Salad with Cucumbers
Couscous Salad with Fire Roasted Vegetables
Quinoa Salad with Avocado and Gingerlicious Salsa
Arugula Salad with Creole Mustard Vinaigrette
Spinach Salad with Balsamic Vinaigrette
Tabbouleh and Arugula Salad
Panzanella Salad with Tomato Basil and Mozzarella
Soups & Small Plates
Roasted Tomato and Basil Panzanella Soup with Crostinis
Butternut Squash Curry Soup
“Cream” of Spring Roasted Artichoke Soup
Spring Pea Curry Soup
Column B:
$10 upcharge for filet or pork tenderloin
Seafood
Fire Roasted Garlic Shrimp
Rockfish Tacos with Cilantro Cream
Indonesian Red Curry Crabcakes with Spring Peas
Scallops with Red Curry and Asparagus
Chile glazed Halibut with Avocado Tomatillo Salsa
Potato Crusted Halibut with Romesco Sauce
Salmon with Cilantro Lime Cream and Black Bean Salad
Grilled Wild Salmon with Artichoke Dijonnaise
Tilapia with Brown Butter Almondine and Asparagus
Soft Shell Crab stuffed with Goat Cheese and served on a Spinach Salad
Lobster Arugula Salad with Red Pepper Cream
Veggie
Chile Rellenos stuffed with Butternut Squash and Sweet Potatoes
Eggplant Napolean served with Warm Tomato and Red Pepper Reduction
Mushroom Ragout with Grilled Polenta
Porcini Seitan over Grilled Sourdough Crostini with Arugula Salad
Philly “Chicken Cheesesteak” with Red Peppers and Onions
Homemade Veggie Burgers with Artichoke Tapenade and Grilled Vegetables
Fifteen Layer Roasted Vegetable Tart
Poultry
Greek Salad with Feta, Grilled Chicken and Flatbreads
Chicken stuffed with Summer Goat Cheese, Artichokes and Spinach Salad
Palm Beach Curry Chicken Salad with Mango Chutney Apples Almonds
Meat
Jacked Up Baby Back Ribs with Spring Salsa
Organic Filet Mignon with Rhubarb Balsamic Glaze
Organic Apple Smoked Acorn fed Pork Tenderloin with Green Apple Chutney
Flank Steak Tacos with Ancho Mayo and Jalapeno Cabbage Slaw
Organic Beef Burger with choice of toppings and cheese

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