Restaurant Week at Wellington’s

Wellington’s will be participating in the Downtown BID’s Restaurant Week beginning on Apr. 13 and running through Apr. 19. The special menu will be offered during dinner hours on Saturday & Sunday (4p – 10p), and Monday through Friday (5p – 10p ) and feature the following:

APPEITZER (Choose 1)
Haricot Vert Salad:: strawberries,  feta Cheese, almonds, green goddess dressing, basil seeds
Baby Arugula & Watercress :: golden beets and raisins, toasted Israeli cous cous,  crispy shallots, creamy white balsamic
Wild Mushroom Toast :: 9-grain bread, dandelion greens, local goat cheese, sherry vinaigrette

ENTREE (Choose 1)
Crispy Rainbow Trout :: tri-colored fingerling potato, sweet pea puree, saffron aioli 
Highland Hollow Beef Short Rib :: campanelle pasta, escarole, blistered heirloom tomato, grilled ricotta salata
Vegan Sweet Potato & Date Ravioli :: chickpea, mustard greens, green tomato chutney, garlic scape vinaigrette

DESSERT (Choose 1)
Gluten-Free Cider Belly Doughnut Pineapple Upside-Down Cake
Flourless Chocolate Cake :: house-made banana-rum gelato, caramel sauce

3 Courses for $25

For more information, please view the Downtown BIDs website.