Restaurant Week Victoria's Menu

Victoria's

$30.00 prix-fixe

5/4/08...Victoria's Crab Veloute w/ lump crab frico, Misty Knoll Farms Chicken w/braised red currant cabbage, horseradish potato galette, roasted chicken and rosemary jus, Crème Brulee cheesecake

5/5/08...Crispy Duck Confit Arancini-braised duck leg stuffed risotto croquettes, English field peas, truffled butter, micro green salad, Cedar Plank Roasted Copper River Salmon w/dilled brandy wine tomatoes, rainbow chard, lobster hash brown, piquillo pepper choron-Opera Cake, layers of thin sponge cake soaked with espresso, filled with ganache, coffee butter cream and garnished with a chocolate teardrop

5/6/08...Crab Louie Ravioli, w/ jumbo lump crab, avocado butter, caramelized sweet corn, radicchio trevisano-Barolo braised angus short rib w/organic goat cheese polenta, honey shallots, market vegetables, Barolo reduction jus- Normandy tart, pure butter dough freshly roasted granny smith apples and calvados pastry cream, garnished with fresh berries and cinnamon crème Anglaise

5/7/08...Spicy tuna tartar w/ pickled English cucumbers, meyer lemon confit, red and yellow tomatoes, grissini-Diver Harvested Scallops w/braised kurabota pork belly, crab tater tots, and broccoli soubise-Lemoncello Tart, a semolina textured cake, loaded with lemon zest, tart lemon curd, fresh raspberries, garnished with lemon-kissed cream, white chocolate shavings and strawberries

5/8/08... Tuscan baby artichoke beignets, tempura fried artichokes, golden pepper confetti, balsamic béarnaise-Long Island Duck two ways, rare roasted breast and confit leg, hazelnut orzo pasta, pea sprouts, Seville orange gastrique-Chocolate pyramid Anglaise, dark chocolate mousse with a soft liquid white chocolate Anglaise center, set upon a layer of dark chocolate cake, finished with a drizzle of chocolate and raspberry couli

5/9/08... American field greens salad w/grilled asparagus, cucumbers, candy striped beets, heirloom tomatoes, Jerez vinaigrette-Grilled Filet Mignon, w/ smoked paprika fingerling potatoes, burgundy butter, gorgonzola vinaigrette-Assorted Gelato, a cornucopia of freshly made Italian gelatos, served in a cookie basket with a chocolate butterfly

5/10/08... Red Kuri squash risotto, w/toasted pumpkin seeds, chanterelle mushrooms, white truffle essence-Crab cakes Positano, w/Russian river fingerling potatoes, smoked tomato butter, golden beets-Chocolate Thunder Layer Cake, four different kinds of chocolate for the decadent chocolate lover inside all of us

Please call 1-800-33-BEACH for more information

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Restaurant Week Victoria's Menu