Restaurant Week Dinner at Nougatine

Starter: parsnip soup with Meyer lemons, peekytoe crab and caramelized onions.

Course 1: seared salmon with pickled carrots, olive puree and creme fraiche.

Course 2: grilled grand fillet with spinach and potatoes drizzled with chili oil.

Dessert: mini chocolate molten cake with vanilla ice cream; vanilla mousse cake with poached pears and raspberry puree.

Glass of Cotes de Nuits-Villages Burgundy.

Ginger ale.