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Spring Restaurant Week 2019 at Kitchen 519

Course One

Herb Flatbread
smoked cauliflower, twice baked eggplant, verde sauce

Fried Polenta
cracked olives, chili oil, cashew

Baked Oysters
bacon kimchi, orange

Course Two

Soup Du Jour

White Bean Salad
mediterranean dressing, cous cous, artichoke, caper, argulula

Grilled Calamari Salad
miners lettuce, walnut, cranberry, sweet soy

Course Three

Nashville Hot Chicken
buttermilk gorgonzola polenta, roasted pearl onion, walnut relish

Spring Shrimp Pad Thai
spiced peanut, broccoli, cauliflower, tofu, cilantro

Black Bean & Mushroom Chile Relleno
cacao mole, avocado tomato salsa

Confit Pork Belly
lemon, bacon, white bean, cous cous, honey

Seared Ahi
spiced lentil, mango chutney, peanut sauce, ras el hanout

Course Four

Daily dessert selections