San Leandro Restaurant Week

July 13–19 | 3-Course Menu | $45 Per Person

Soup or Salad

Cup New England Clam Chowder

Romaine Caesar

Parmesan, artisan crouton, house-made dressing, lemon

Broadway Pea Salad

Water chestnuts, bacon, creamy white pepper dressing

Entrée Selections

Grilled & Roasted Pork Chop

Center cut, on the bone, blackberry balsamic gastrique, Yukon Gold mashed potatoes, broccolini + carrots

Pan Seared Sesame Salmon

Sushi rice, sesame radish slaw, shishito peppers, ginger soy butter, togarashi

Blackened Pacific Baja Rockfish

Seared shrimp, avocado corn salsa, Yukon Gold mashed potatoes, beurre blanc

Seafood Fettuccine

Scallops, shrimp, garlic cream, white wine, clam broth, tomato, spinach, Parmesan

Dessert Course

Crème Brûlée

Rich vanilla custard with a caramelized sugar crust

Key Lime Pie

Nellie and Joe’s Famous Key Lime juice, graham cracker crust and whipped cream

Wine Feature

DeLille Métier Sauvignon Blanc, Columbia Valley

A medley of fruit on the nose, with tree fruit, citrus and pineapple. Bright and silky on the palate, this wine balances fruit flavors with a lively structure and lengthy finish.

Glass 14 | Bottle 55