Rainbow Trout ($18), Sweet Pea Risotto ($23), Summer Sanctuary ($14)
Rainbow Trout: Laurel Hill Rainbow trout, lemon-caper sauce, Strong Roots Farm mixed greens, roasted vegetables, hummus, champagne vinaigrette
Sweet Pea Risotto: Wild mushrooms, charred sweet corn, fried garlic, herbs
Summer Sanctuary: Coconut-washed tequila, mezcal, falernum, lime, pineapple, orgeat, strawberry
You’ve tried a classic chicken piccata. But have you tried a Middle Eastern-inspired rainbow trout piccata? Central Reservation’s Restaurant Week twist on a classic perfectly balances earthy sumac and za’atar with the bright and more traditional flavors of lemon and capers. The creaminess of the hummus, freshness of the greens dressed in a champagne vinaigrette, and roasted veggies are the flavor-packed foundation for the perfectly cooked trout.
The Sweet Pea Risotto is rich, creamy, and stars mushrooms and charred corn, but it’s the addition of the wild dehydrated shiitake and trumpet mushrooms and crispy fried garlic scattered on top that make for the best bites.
And the tropical Summer Sanctuary makes for a refreshing and playful cocktail, made to pair with the Rainbow Trout Piccata. Tiki-themed and perfect for summer, the drink features coconut-washed tequila, mezcal, falernum’s sweet, ginger, almond flavor, lime, pineapple, orgeat, and muddled strawberry served over crushed ice.
