Maison Pucha Bistro

$55 Per Person

Restaurant will donate $7 from each dinner sold. Food Bank will provide 21 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 purée, 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

Idaho rainbow trout, seasonal baby vegetables, almond, parsley, capers, garlic lemon butter sauce, balsamic glaze

COQ AU VIN

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

PORK OSSO BUCCO

16oz braised pork osso bucco, cheddar grits, green onion, baby carrot, broccoli, dijon pork sauce

Third Course

CRÈME BRÛLÉE Á LA CARDAMOM

seasonal berries, pistachio madelines

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 $3 from each lunch sold. Food Bank will provide 9 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

GRILLED VEGETABLES & HUMMUS TERRINE

eggplant, zucchini, yellow squash, bell pepper, hummus, basil, black olive vinaigrette

WATERMELON SALAD

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

Second Course

TROUT ALMONDINE

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

THAI CHICKEN SALAD

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

PORK OSSO BUCO

16 oz braised pork osso buco, 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 $3 from each brunch sold. Food Bank will provide 9 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

GRILLED VEGETABLES & HUMMUS TERRINE

eggplant, zucchini, yellow squash, bell pepper, hummus, basil, black olive vinaigrette

Second Course

TROUT ALMONDINE

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

MAISON EGG BENEDICT

2 free range eggs, plantain patties, baby vegetables, espelette hollandaise sauce

CLASSIC QUICHE LORRAINE

savory tart, bacon, caramelized onion, gruyere cheese, spring mix, tomato, radish, shallot 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.