APPETIZERS

RICOTTA AND SHRIMP DUMPLINGS
winter mushrooms, butter sauce, truffle oil

TOASTED CHESTNUT SOUP WITH SPICED CREAM
cinnamon, nutmeg and ginger

BLACK KALE AND ROASTED BEET SALAD
goat cheese mousse, toasted hazelnuts, orange and red radish, citrus vinaigrette

MAIN PLATES

FILET MIGNON BROCHETTE
72-hour Mediterranean herb & spice marinated beef tenderloin, braised kale, roasted red potato and rainbow carrots,
Pera’s homemade steak sauce

BRAISED LAMB SHANK
whole grain farro, dried apricots, parsley and pine nuts

PECAN CRUSTED STRIPED BASS
ratatouille, grape tomato-asparagus-olive salsa and saffron beurre blanc

DESSERTS

WARM PECAN PIE
greek yogurt gelato

CHOCOLATE NIRVANA
warm flourless chocolate, vanilla ice cream

TURKISH FIG TART
brandy fig sauce, vanilla ice cream

$58 per person
(not including tax and gratuity)

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