This Italian bistro will be extending Restaurant Week for an extra week, serving its limited dinner menu.
Appetizers: Minestrone soup; ricotta flan with Italian ham and black olives; puff pastry filled with spinach and shrimp.
Entrées: Risotto with pumpkin puree, zucchini, and gorgonzola; pasta with rabbit ragout and fava beans; fish fillet baked with black olive pesto, potato, tomato, and pecorino cheese; meat of the day.
Desserts: Creme brulee with Nutella; chocolate cake with strawberry sauce.
Lunch and dinner appetizers: Onion soup; house salad; mussels with garlic and butter.
Lunch entrées: Roasted pork tenderloin with potato puree; rainbow trout with leek and fennel in lemon sauce; tomato-and-basil torte; seafood pasta.
Dinner entrées: Duck with orange; grilled salmon; fricassee.
Lunch and dinner desserts: creme caramel; chocolate crepe; apple torte.
Le Chat Noir
Appetizers: Duck pate; mussels; crepes; shrimp; smoked salmon.
Entrées: Roasted chicken; beef stew; pan-roasted salmon; sauteed shrimp.
Desserts: Chocolate mousse; ice cream; creme brulee; sorbet.
Lunch and dinner appetizers: Soup of the day; lettuce with olive oil and red wine vinegar; mussels steamed with garlic, white wine, tomato, and thyme.
Lunch entrées: Grilled salmon with roasted-red-pepper coulis; hanger steak with wild mushrooms and Pinot Noir sauce; chicken picatta with capers and lemon butter sauce.
Dinner entrées: Grilled salmon with roasted-red-pepper coulis; hanger steak with wild mushrooms and Pinot Noir sauce; roasted chicken breast with pistachio/coconut sauce.
Lunch and dinner desserts: Apple beignet; chocolate mousse; creme brulee.
Geoff Tracy’s Italian dining room is offering any starter, soup, or salad, followed by an entree and then a dessert from its regular menu for both lunch and dinner.
Lunch appetizers: Split pea soup; grilled octopus; roasted mussels; salads; and a wide variety of pizzas (including the mussel pie and the Staten Island tomato pizza).
Dinner appetizers: Duck confit; crispy shrimp; cheese spreads and salads.
Lunch entrées: Beef stroganoff; chicken Caesar salad; Cubano panino; steak and cheese; lobster roll.
Dinner entrées: Spaghetti; ravioli; gnocchi; lobster fishermen’s pie; skirt steak; Amish chicken; Duroc pork chops; assorted pizzas.
Lunch and dinner desserts: Molten devil’s food cake with mint-chocolate-chip ice-cream; Indian pudding with maple ice cream; apple/brown butter baby cake with cinnamon ice cream and caramel.
Appetizers: Ceviche; empanadas; salt-cod fritters; mixed field greens; black bean soup.
Entrées: Salmon with grilled vegetables; Cuban roasted chicken with fried plantains; Chilean sea bass with wild mushrooms and roasted root vegetables.
Desserts: Daily selection.
Dinner includes a glass of wine.
Lunch and dinner appetizers: Mixed-greens/ jicama salad; fried calamari; buffalo wings; grilled scallops.
Lunch entrées: Assorted burgers and sandwiches; crab-and-shrimp mac ‘n cheese.
Dinner entrées: Wasabi-crusted meatloaf; boneless Southern fried chicken; roasted pork loin.
Desserts: Warm chocolate fudge cake; mango/key lime pie; apple and pumpkin crisps.