Willow is pleased to announce that we will be extending
Restaurant Week
January 14-20
AND
January 22-26
Dinner
Choose one item from each course for $30.08
Expertly Paired with a Wine Tasting for an Additional $15.00
Appetizers
Napoleon of Beets & Vermont Goat’s Cheese with Candied Walnuts & Arugula (V)
Chestnut Gnocchi & Duck Confit with White Beans, Brussel Sprouts & Carrots
Seared Shrimp with Butternut Squash Ravioli, Mushrooms & Smoked Tomato Sauce
Cream of Parsnip Soup with Minced Beets & Toasted Walnuts
Spicy Coconut, Ginger & Lime Soup with Sweet Potato, Fried Yucca & Chili Oil
****
Blanc de Blancs, Charles de Fere "Cuvee Jean Louis Brut," France, NV
Entrees
Potato Wrapped Norwegian Salmon with Ricotta Pancakes
Ragu of Apple Wood Bacon, Brussel Sprouts & Oyster Mushrooms with a Mustard Fumet
Crispy Chicken Breast Roulade Stuffed with Foie Gras Mousse
Savoy Cabbage, Zucchini & Savory Ragu, Cauliflower Puree & Foie Gras Sauce
*Miniature Rack of Pork Stuffed with House Made Sausage
Creamy Spinach & Roasted Cipolini Onions
*Tournedos of Pepper Crusted Filet Mignon
Gouda Potato Tart, Red Wine Mushrooms, Crispy Onion Rings and Beef Jus*
Horseradish Crusted Skate Wing
Turnip Gratin, French Green Lentils & Beurre Rouge
Caraway & Mustard Crusted Tofu (V)
Savoy Cabbage & Savory Ragu, Scallion Potato Latkes & Apple Sauce
****
Tempranillo, Infinitus, Oyon, Rioja, Spain, 2006
Desserts
Apple Florentine Torte with Vanilla Bean Ice Cream
White Chocolate Molten Cheesecake with Raspberry Sauce
Chocolate Orange Tart with Blood Orange Sorbet & Orange Sauce
Layer Cake of the Day
****
Jonesy Rare Aged Port, South Australia
Lunch
Choose one item from each course for $20.08
Expertly Paired with a Wine Tasting for an Additional $15.00
Appetizers
Napoleon of Beets & Vermont Goat’s Cheese with Candied Walnuts & Arugula (V)
Spicy Coconut, Ginger & Lime Soup with Sweet Potato, Fried Yucca & Chili Oil
Frisee, Romaine & Endive with Blue Cheese Dressing, Pears & Candied Walnuts (V)
Cream of Parsnip Soup with Minced Beets & Toasted Walnuts
Potato Gnocchi & Chorizo Gratin with Pepa Dew Peppers & Tomato Broth
****
Blanc de Blancs, Charles de Fere "Cuvee Jean Louis Brut," France, NV
Entrees
Beef Shank Raviolis with Creamy Salsify & Winter Vegetables
Chicken & Duck Confit “Pot Pie”
Mushroom Madeira Cream, Potatoes & Savory
Horseradish Crusted Skate Wing
Turnip Gratin, French Green Lentils & Beurre Rouge
Shrimp & Grits
Tasso Ham Sauce & Scallions
Caraway & Mustard Crusted Tofu (V)
Savoy Cabbage & Savory Ragu, Scallion Potato Latkes & Apple Sauce
****
Tempranillo, Infinitus, Oyon, Rioja, Spain, 2006
Desserts
Lemon Cannoli with Lemon Poppy Seed Angel Food Cake & Raspberry Sorbet
Chocolate Orange Tart with Blood Orange Sorbet & Orange Sauce
White Chocolate Molten Cheesecake with Raspberry Sauce
Layer Cake of the Day
****
Jonesy Rare Aged Port, South Australia
