Maison Pucha Bistro

$55 Per Person

Restaurant will donate $6 from each dinner sold. Food Bank will provide 18 meals from this donation. Please call restaurant directly for take-out or curbside options.

• Vegetarian (V)
• Vegan (VG)
• Gluten Free (GF)

First Course

TOMATO GAZPACHO

chilled Spanish tomato soup, cucumber, onion, bell pepper, micro cilantro, chive oil

BEET & GOAT CHEESE SALAD

oven roasted golden beet, red beet puree, black pepper herb-crusted goat cheese, organic baby arugula, pistachio, shallot vinaigrette

ECUADORIAN STYLE SHRIMP CEVICHE

mild shrimp ceviche, onion, cilantro, tomato, jalapeño, espelette, plantain chip

Second Course

TROUT ALMONDINE

South American rainbow trout, seasonal baby vegetables, almonds, parsley, capers, garlic lemon butter sauce, balsamic glaze

COQ AU VIN

braised chicken with red wine, potato purée, baby carrot, mushroom, bacon, parsley, garlic, red wine chicken sauce

PORK SHANK

18 oz braised pork shank, truffle cheddar grits, green onion, baby carrot, broccoli, dijon pork sauce

Third Course

VANILLA CRÈME BRÛLÉE

vanilla madelines, seasonal fruit

CREPES A L'ORANGE

2 crêpes, house-made vanilla ice cream, grand marnier-orange sauce

SUMMER FRUIT SALAD

seasonal fruit, berries, mint, mojito syrup

Note

Beverage, Tax & Gratuity are not included. No substitutions, modification, & no splits.

$25 PER PERSON

Restaurant will donate $2 from each lunch sold. Food Bank will provide 6 meals from this donation. Please call restaurant directly for take-out or curbside options.

• Vegetarian (V)
• Vegan (VG)
• Gluten Free (GF)

First Course

TOMATO GAZPACHO

chilled Spanish tomato soup, cucumber, onion, bell pepper, micro cilantro, chive oil

WEDGE SALAD

iceberg lettuce, bacon, pecan, cherry tomato, chives, house-made blue cheese ranch

WATERMELON SALAD

cubed watermelon, fresh goat cheese, mint, onion, ricotta salata, red wine vinaigrette, balsamic glaze

Second Course

TROUT ALMONDINE

South American rainbow trout filet, seasonal baby vegetables, almonds, parsley, capers, garlic lemon butter sauce, balsamic glaze

THAI CHICKEN SALAD

chopped romaine hearts, cherry tomato, cucumber, red onion, cilantro, mint, cashews, garlic, Thai chili lime dressing

PORK SHANK

18 oz braised pork shank, truffle cheddar grits, green onion, baby carrot, broccoli, dijon pork sauce

Note

Beverage, Tax & Gratuity are not included. No splits, substitutions or modifications.

*HRW lunch menu may only be available Monday through Friday. Please check with the restaurant about HRW lunch service on weekends.

$25 PER PERSON

Restaurant will donate $2 from each brunch sold. Food Bank will provide 6 meals from this donation. Please call restaurant directly for take-out or curbside options.

• Vegetarian (V)
• Vegan (VG)
• Gluten Free (GF)

First Course

TOMATO GAZPACHO

chilled Spanish tomato soup, cucumber, onion, bell pepper, micro cilantro, chive oil

WATERMELON SALAD

cubed watermelon, fresh goat cheese, mint, onion, ricotta salt, red wine vinaigrette, balsamic glaze, radish

WEDGE SALAD

iceberg lettuce, bacon, pecan, cherry tomato, chives, house-made blue cheese ranch

Second Course

TROUT ALMONDINE

South American rainbow trout filet, seasonal baby vegetables, almond, parsley, capers, garlic lemon butter sauce, balsamic glaze

MAISON EGG BENEDICT

2 free range eggs, plantain patties, breakfast potato, baby vegetables, green onion, ahi Amarillo hollandaise sauce

CLASSIC QUICHE LORRAINE

savory tart with eggs, bacon, caramelized onion, gruyere cheese, served with spring mix, tomato, radish, red wine vinaigrette

Note

Beverage, Tax & Gratuity are not included. No split, modifications or substitutions.

*Dates and times for HRW brunch service will vary by restaurant. Please check with the restaurant about HRW brunch service on weekends.