RESTAURANT WEEK MENU

First course
- soup Dujor 
- crispy leeks – orange aioli 
- arugula salad – golden raisins, curried walnuts and curried marscapone vinaigrette 

Second course 
- sweet “N” spicy tofu – udon noddles
- shrimp ramen – stir fried vegetables 
- roasted pork loin – root vegetable mash, pickled cabbage and maple siracha drizzle 

Third course 
- sorbet trio
- crime Brûlée 
- Apple pie panna cotta 

Alley Cat Oyster Bar Exploration