By popular demand, Pigall's info
I got this e-mail from Annette at Pigall's last week and from CinTwin1 yesterday. Sorry for not posting it sooner. Someone else posted it as a comment, too. If you have any other restaurant week questions, feel free to e-mail me (sromine@enquirer.com ) or post a comment!
Celebrate Restaurant Week
With Jean Robert at Pigall’s
Tuesday, September 4th thru Saturday September 8th
Limited Seating in the Loft
At Communal Tables with Reservations
Starting at 6pm
Three Course Menu
Goat Cheese Salad
Choice of:
Salmon or Duck Leg Confit
Assorted Pastry
Price: $25.07
Price does not include Wine, Beverages, Tax or Gratuity
Call Richard for Reservations at:
513-721-1345
Or Email richard@pigalls.com
2 Comments:
I believe the following more detailed information about the Pigall's menu may be more current (at least, I received it more recently from Annette than what is shown on the main post, which she also sent me):
1st course: spring mixed lettuces tossed with sunflower seeds, sundried cherries, red onion & parmesean cheese in a raspberry vinaigrette.
2nd course:
vegetarian-
chipotle bbq organic tofu, grilled & served with a corn, red pepper & cilantro saute & roasted redskin potatoes.
or
non vegetarian-
grilled pork napolean layered with spinach, goat cheese, roma tomato & red onion over roasted garlic mashed potatoes with a light roasted red pepper cream sauce.
3rd course-
chilled vanilla custard with candied walnuts.
Also, for $15 we will be offering a wine paired with each course.
Oops. Please ignore the post above. Apologies for my mix-up, but that is the menu for Kona. So sorry.
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