zack bruell restaurant week

Zack Bruell Restaurant Week starts this Sunday, Jan 13, and runs through Jan 26. Zack is offering three-course dinner menus at each of his five restaurants (Parallax, Table 45, L’Albatros, Chinato and Cowell & Hubbard) for only $30 for 3 courses.

Menu options are below for each restaurant:

Parallax

First Course

Salmon roll with Japanese Barbecue, Pickled Daikon and Scallion
Salad of Arugula, Grapefruit, Fennel and Goat Cheese with Pickled Onion Vinaigrette
Roasted Butternut Squash Soup with Spiced Crème Fraiche

Second Course

Pan Roasted Rainbow Trout, Champagne-Brie Sauce, Dirty Rice
Lemongrass Braised Pork Shoulder, Cucumber-Peanut Relish, Sticky Rice
Fried Chicken & Waffles, Braised Collard Greens

Third Course

Ginger Crème Brulee
Fresh Berries and Greek Yogurt
Chocolate Truffle Torte

Table 45

First Course

House Made Lamb Chorizo Stuffed Hungarian Sweet Banana Peppers with San Marzano Marinara
Pickled Winter Vegetable Salad with Frissee, Watercress and a Dill Crème Fraiche Sauce
Shrimp Cocktail with Horseradish Cocktail Sauce and Lemon

Second Course

Braised Beef with Three Cheese Risotto, Braised Swiss Chard and Red Wine Demi
Grilled Red Snapper with Pineapple and Mango Cous Cous, Grilled Pineapple and Caper and Herb Gremolata Sauce
Grilled Eggplant Napoleon with Tomato, Fresh Mozzarella Cheese, Basil and Pine Nuts with a Pomegranate Cumin Sauce

Third Course

Choice off the Table 45 Dessert Menu

L’Albatros

First Course

Winter Vegetable Tart
L’Albatros Winter Garden Salad with Blood Orange Vinaigrette, Pistachios
Local Pork and Rabbit Terrine with Poached Egg, Mustard

Second Course

Farro with Winter Vegetables and Braised Greens
Market Fish with Roasted Fingerling Potatoes and Beurre Rouge
Braised Beef Short Ribs with Local Organic Polenta

Third Course
Meyer Lemon Tart
Crème Caramel

Chinato

First Course

Roasted Beet Salad with Mache & Horseradish Vin
Crispy Pork Belly, Celery Root Puree and Pickled Cranberries
Zack’s Famous Barley and Kale Soup
Second Course
Steelhead Trout with Parsnip Puree and Speck
Pork Milanese
Tiger Shrimp Roasted Peppers, Fusilli, Asiago and Sun Dried Tomatoes
Third Course
Pistachio Cheesecake
Chocolate Mousse Cake

Cowell & Hubbard

First Course

Arugula with Myer Lemon Vinaigrette with Pickled Onions and Grapes with Goat Cheese and Pistachio
Roasted Carrot and Ginger Soup with a 5-spice Crème Fraiche and Fresh Lime
Boursin Stuffed Fried Peppadew Pepper with an Herb and Garlic Tomato Sauce

Second Course

Pork Medallions with Polenta, Root Vegetables and Parmesan Chicken Jus
Skate Wing with Brussels Sprouts and a Lemon Thyme Butter
Mushroom Ravioli with a Red Wine Sauce

Third Course

Baked Apple Pot de Crème
Paris Brest

One Comment

  1. mary2
    Posted January 13, 2013 at 5:01 pm | Permalink

    I had the distinct pleasure of dining at Chinato last night for the first time.  Private party/dinner in the lower level…Food was fabulous!!! The wait staff was AMAZING! The pistachio cheesecake DIVINE!  ( I am not a dessert person ) …. Main course was braised beef w/polenta..to DIE FOR! and the salad..arugula, goat cheese, roasted beets… fabulous… Lovely meal!

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