2014 Restaurant Week Menu - Victors Bistro
Salad of Duck Confit, roasted apples, caramelized onions,
hazelnuts, and baby spinach with a fig vinaigrette.
Choice of Entree
14 oz Grilled Veal Porterhouse,
Potato gratin, pancetta braised brussels sprouts, with balsamic brown butter
Pan roasted Ashley Farms chicken breast stuffed with proscuitto, aged provolone cheese, and sage.
Served with parmesan polenta cake, and grilled roman artichoke hearts
Choice of Dessert
Brown Butter Pound Cake with 5 Spice Mascarpone
New York Style Cheesecake with creme de menthe and dark chocolate