Restaurant Week

BOUDRO'S ON THE RIVERWALK, Chef Pepe Rangel

DATE: SATURDAY, AUGUST 21, 2010 – SATURDAY, AUGUST 28, 2010

TIME: LUNCH 11:00 A.M. TO 3:00 P.M. - DINNER 3:00 P.M. TO CLOSE

GROUP NAME: CULINARIA (FORMERLY NEW WORLD WINE AND FOOD FESTIVAL)
RESTAURANT WEEK SAN ANTONIO 2010

DINING LOCATION: MAIN DINING ROOM; THIS IS NOT A PRIVATE ROOM.

MENU:

LUNCH SPECIAL

CHOICE OF STARTER

HEIRLOOM TOMATO SALAD
WITH GORGONZOLA CHEESE, OLIVE OIL, BALSAMIC VINEGAR,
BASIL AND RED BERMUDA ONIONS

TOMATO SOUP AND JUMBO LUMP CRAB TABBOULEH
WITH FRESH CHIVES

CHOICE OF ENTRÉE

CHOPPED SALAD
TEQUILA CURED SALMON WITH ARUGULA, PEPITAS, COTIJA CHEESE,
PEARL COUSCOUS, SWEET DRIED CORN AND BASIL PESTO DRESSING

GRILLED PETITE FILET WITH AN EPAZOTE LEAF SAUCE
SERVED WITH A VEGETABLE ENCHILADA

DESSERT

TRIO OF SORBETS
MANGO PEACH, BLACKBERRY AND LEMON BASIL SORBETS
SERVED IN AN ALMOND LACE BASKET WITH RASPBERRY COULIS

LUNCH @ $15.00 PER PERSON

DINNER SPECIALS

CHOICE OF STARTER

SEARED SCALLOP
WITH WHITE CORN POZOLE, RED PEPPER VINAIGRETTE AND CILANTRO OIL

CHICKEN AND TORTILLA CALDO
WITH AVOCADO, QUESO FRESCO, CILANTRO AND CALABACITAS

CHOICE OF ENTRÉE

HERB CRUSTED BLACK DRUM
CHIPOTLE RED PEPPER BEURRE BLANC,
ISRAELI COUSCOUS AND WEST COAST MUSHROOMS

PORTABELLO BUTTERED BLACK ANGUS RIBEYE
WITH MAYTAG BLUE MASHED POTATOES AND GRILLED ASPARAGUS

DESSERT

CHOCOLATE COCONUT SILK PIE
COCONUT ANGLAISE AND PASSION FRUIT CARAMEL

DINNER @ $35.00 PER PERSON