Restaurant Week 2024

Gemini Brunch

First:

• Strawberry Lemondae
• Bubbles: choice of classic, mimosa or prickly pair
• Pauly G’s Bloody Mary: vodka, tomato tomato juice, habanero vinegar

Second:

• Buck Russell’s Cinnamon Coffee Cake
• Farm Green Salad

Third:

• Daily Omelet
• Avocado Toast on sour dough
• Lincoln Park Turkey Club

Coquette:

Premieres Entrees

• Creme du barry – smoked cauliflower soup, leeks, whipped cream
• Mousse de foie de volaille – chicken liver, cornichons, apricots mustard
• Salade de chevre chaud – baked goat cheese, bacon, frisee salad

Deuxiemes Entrees

• Saumon fume – house smoked salmon, blinis, lemon, creme fraiche
• Steak tartare – dry aged striploin, cornichons, black current mustard, chips
• Tarte flambee – fromage blanc, delicata squash, espellete honey

Es Plats

• Gambas au pastis – grilled shrimp, pastis butter, celeriac puree
• Boeuf bourguignon – burgundy wine braised beef, glassed carrots and potatoes
• Poulet rotis – fire roasted chicken, wild mushrooms, sage

Les Desserts

• Creme brulee – caramaized white chocolate, apricot, herd de provence sugar
• Tarte au citron – burnt merignue, blueberry coulis, lavender

Olio Piu

Starters

• Caprese d’inverno – burrata, delicata squash, apple, red endive, balsamic glaze
• Minestrone di sedano – celery root and vegetable minestrone, crispy rosemary croutons

Main

• Paccheri alla norma – paccheeri pasta, tomato sauce, fried eggplants & ricotta salata
• Scaloppine di pollo ai funghi – chicken scaloppoine, truffled mushroom fricassee

Costera Cocina Tulum

First course:

• Guacamole – avocado, garlic, serrano pepper, key lime, cilantro
• Short rib quesadillas – fresh corn masa, salsa verde, lettuce, crema, queso fresco
• Queso fundido – poblano rojas, melted mexican cheese, tortillas

Second Course:

• Caesar salad – telera croutons, house caesar, parmesan cheese
• Asad tacos – grilled steak, potatoes, halapens rajas, onion, cilantro, avocado salsa, crispy chicharron
• Pollo tacos – adobo marinated grilled chicken, onion, cilantro, salsa verda, heirloom tomato salad and queso fresco
• Costera burger – toreado sauce, smokey mayo, pepper jack, pickles, bacon, serviced with mexican fries

Third course:

• Tangerine flan – crispy sweet flour tortilla strips, tangerine
• Coconut rice  pudding – cinnamon syrup, mango, coconut

Adorn:

Starters:

• Mac N Cheesecorn Bites – giardineira aioli, cheeseCorn garrett popcorn garnish
• Paired with a Eric Brodelete “Poire Granit” Pear Cider from Normandy

Main:

• Buttery Garret popcorn puree, pancetta, parsnip, frisee
• Paired with Forge Cellars Classique Riesling from the Finger Lakes

Sweet Salsify

• Chocolate Garret popcorn ice cream, nitro chococall garrett popcorn pugs
• Paired with Forthave Marseilles Amaro from Brooklyn

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