Chef Maykel's Restaurant Week Menu Revealed

PRLog (Press Release) - Feb. 22, 2013 - Worcester's Best Chef, Albert Maykel III of EVO Dining in Worcester has just released his Restaurant Week Menu for this year's winter edition. Expecting thousands over the course of two weeks, EVO's menu is one of the most sophisticated being offered. Worcester Restaurant Week Winter 2013
Three Courses for  $23.13

Starters:
Cajun Fried Oysters
Crispy Cajun floured east coast oysters accompanied by a roasted red pepper aioli
Caesar Salad
Crisp romaine lettuce, herb baked croutons, shaved parmesan cheese, our house made Caesar dressing and garnished with white anchovies
Buffalo Mac n’ Cheese Bites
Crispy bites of macaroni and cheese tossed in buffalo sauce and accompanied by blue cheese dressing and crisp celery
Guacamole
Fresh avocados, tomatoes, onions, cilantro, jalapenos, and lime juice seasoned and served with crispy tri colored tortilla chips

Main Course:
Grilled Swordfish
Fresh center cut swordfish grilled, served atop a white cannelloni bean & Swiss chard ragout, garnished with an aged balsamic reduction and pesto oil
Lamb Osso Buco
A slow cooked Lamb fore shank served atop a truffle scented wild mushroom risotto, accompanied by braised vegetables and a red wine bordelaise sauce
Tuscan Mac n’ Cheese
Tender chunks of chicken, bacon, fire roasted tomatoes, scallions tossed in a creamy pesto cheese sauce, topped with fresh Chevre, crumb topping, baked and drizzled with an aged balsamic reduction
Plato Mexicano
A chipotle seasoned crispy vegan chicken cutlet served atop Mexican black beans, Jasmine rice, fried sweet plantains and garnished with vegan sour cream, guacamole and fresh pico de gallo

Sweet Finish:
Vanilla Ice Cream Truffle
Smooth vanilla ice cream encased in a milk chocolate shell and accompanied by whipped cream and caramel drizzle
Vegan Fruit Crisp of the Week
Crisp filling of the week topped with our vegan oat crumble, baked and served with a scoop of soy vanilla ice cream
Peanut butter Bistro Cake
Smooth peanut butter mousse layered with chocolate cookies, topped with chocolate and mini peanut butter cups

Guests are encouraged to make reservations for weekend dining hours by contacting EVO hospitality at 508-459-4240. For more information on this menu, and EVO's regular dining menu, visit www.EvoDining.com

Photo:
http://www.prlog.org/12085448/1