Lilys Bistro Restaurant Week Menu
Lilys Bistro Restaurant Week Menu
Join us at Lily's for the Miami Valley Restaurant Association's Winter Restaurant Week on Tuesday, January 21-Saturday January 25 only (no restaurant week menu on Sundays, closed Monday).
STARTERS (choose one)
· Local, free-range deviled eggs of the day (2 piece) (GF)
· Spicy black bean and Louisiana long grain rice soup (GF,V)
· Local lettuce salad with Corner Hill farm lettuce, dried dates, goat cheese crumbles, and candied pecans tossed in Cabernet vinaigrette
MAINS (choose one)
·Pork belly ramen: slow cooked Landes Meats pork belly, Patchwork Farms Chinese cabbage, carrots, and mung bean sprouts with fresh herbs, ramen noodles, and soft boiled egg $28.20
·Chana aloo curry: slow cooked chickpeas, potatoes, patchwork farms carrots and ginger, and coconut curry sauce with organic basmati rice (V, GF) $25.20
·Shrimp & Grits: blackened sustainably-sourced shrimp over creamy Ed Hill stoneground grits with creole tomato sauce $26.20
DESSERTS (choose one)
· Brown butter pecan ice cream (GF)
· Chocolate pots de crème with salted caramel and maldon salt flakes (GF,V)
· Butterscotch pie with curry crust
All main course prices include choice of starter and dessert.
Tax and tip additional.
GF=gluten free V=vegan
$6 select red and white wines for Restaurant Week diners
$5 craft beers on tap for Restaurant Week diners