It's Shark Week and we have a special menu and giveaway t o accompany this very exciting annual programming. For each Shark Week menu item or special Shark Week cocktail (shown below) you order, you will rece ive a raffle ticket to enter to win a giant plush Shark. The Shark is curre ntly hanging over the bar at Restoration awaiting its lucky winner. &n bsp;
Menu Available Sunday, July 26 through Saturday, August 1 throug hout Lunch, Brunch and Dinner Service.
Goldf
ish Bruschetta - 12
sliced French baguette / spreada
ble brie cheese / fire roasted tomatoes / basil / topped with goldfish crac
kers / chives
Oysters with Strawberry Champagne Mig
nonette - 16
half dozen raw oysters / strawberry mig
nonette / chives
Salmon Carpaccio - 17
cold smoked salmon / red cabbage slaw / citrus dijon mustard red
uction / capers / shallots / garlic / arugula / lemon zest
ahi tuna
/ pineapple mango salsa / green onions / drizzled with sriracha / lemon ze
st / served over balsamic dressed arugula
Shark Que
sadillas - 14
flour tortilla / caramelized onions /
roasted red peppers / cheddar cheese / evil black olive eyes / served with
a side of sour cream
Thai Chili Mahi Mahi - 28
pan seared mahi / blue ocean cilantro rice / shallot and
garlic haricot vert / sweet Thai chili “blood trail”
<
em>LIfe Preserver Mini Donuts - 9
white powdered min
i donuts / raspberry reduction
Cocktails
Blood In The Water
Captain Morg
an Spiced Rum, Bacardi Rum, Sour Mix, Blue Curacao and Grenadine - 12
Deep Blue Sea
House Gin, Blue Curacao, Lemo
n Juice, Elder Flower and Tonic Water - 12
Megalodon Mule
Vodka, Lime Juice, Blue Curacao, Ginger Beer - 12
It's Shark Week and we have a special menu and giveaway to accompany this very exciting annual programm ing. For each Shark Week menu item or special Shark Week cocktail (shown be low) you order, you will receive a raffle ticket to enter to win a giant pl ush Shark. The Shark is currently hanging over the bar at Restoration await ing its lucky winner.
Menu Available Sunday, July 26 thro ugh Saturday, August 1 throughout Lunch, Brunch and Dinner Service.
& nbsp;
Goldfish Bruschetta - 12
sli
ced French baguette / spreadable brie cheese / fire roasted tomatoes / basi
l / topped with goldfish crackers / chives
Oysters
with Strawberry Champagne Mignonette - 16
half dozen
raw oysters / strawberry mignonette / chives
Salmo
n Carpaccio - 17
cold smoked salmon / red cabbage sl
aw / citrus dijon mustard reduction / capers / shallots / garlic / arugula
/ lemon zest
Spicy Mango Salsa Tuna “Rolls” - 16
ahi tuna / pineapple mango salsa / green onions / driz
zled with sriracha / lemon zest / served over balsamic dressed arugula
Shark Quesadillas - 14
flour tor
tilla / caramelized onions / roasted red peppers / cheddar cheese / evil bl
ack olive eyes / served with a side of sour cream
T
hai Chili Mahi Mahi - 28
pan seared mahi / blue ocea
n cilantro rice / shallot and garlic haricot vert / sweet Thai chili “blood
trail”
LIfe Preserver Mini Donuts - 9
white powdered mini donuts / raspberry reduction
&nbs p;
Cocktails
Blood In The Water
Captain Morgan Spiced Rum, Bacardi Rum, Sour Mix, Blue Cur
acao and Grenadine - 12
Deep Blue Sea
House Gin, Blue Curacao, Lemon Juice, Elder Flower and Tonic Water - 12
Megalodon Mule
Vodka, Lime Juice, Blue Cu
racao, Ginger Beer - 12