Fayette Street Grille - New Menu and More
Fayette Street Grille – New Menu and More
by Brian Coll
It’s no secret that the Fayette Street Grille and Coll’s Custom Framing are on the same block. I see the executive chef/owner Jim Sugalski from time to time walking along Fayette Street. Yesterday I asked what was new and it was like I lit a fuse on a stick of dynamite… he was so thrilled to tell me about everything going on with his place. Actually before I get to all the new stuff at the restaurant I have to congratulate him and his wife Jen on the birth of their little boy. Great news, we’re so happy for all of you.
Okay, back to the Fayette Street Grille….. if you’ve never been there, now might be the time to check it out. Bring a bottle of wine, a few beers or let them provide the soda. You should know that it is a Starter, Entrée and Dessert place all for $39 a person.
Jim’s eyes grew wide as he talked about the new marinated Tri-tip Steak, he made my mouth water when he was talking about the vegetables he was using with certain dishes. My ears perked up as he was telling me that they are going to open up for lunch a little later in the month (it sounds like take out and delivery options will be available to start with the goal of opening the doors at some point.)
Now… if you have never tried the Fayette Street Grille before, they are hosting their own Restaurant Week. April 23rd through April 28th and they are lowering the price to $35.00 a person. Mae your Reservation today.
Here is the menu off their website:
Three Course prix fixed menu, $39 per person, includes starter, entrée and dessert
Mixed Green Salad
House Balsamic Vinaigrette, dried cranberries, blue cheese crumbles, tomatoes and sunflower seeds
Mushroom and Crab Ragout
Seasonal mushrooms, crab claw meat, chopped garlic & fresh parsley tossed in a roasted vegetable veloute, served in a phyllo dough cup
Sausage and Mozzarella Stuffed Onion
Baked in house made tomato sauce, finished with basil and garlic aioli
Shrimp and Scallop Mac and Cheese
Baked in our house made four cheese Alfredo, topped with herbed panko bread crumbs
Steakhouse Wedge Salad
Iceberg wedge, diced tomatoes, chopped bacon, blue cheese crumbles, topped with honey-dill ranch
Bourbon creme, baby spinach, diced tomatoes, topped with Gruyere cheese
*Cast Iron Seared Pork Medallions
Paired with pesto and parmesan roasted red potatoes, green beans, and Asian pear Demi-glace
Cherry and Port Wine Braised Short-Rib
Accompanied by Yukon Gold mashed potatoes, roasted asparagus, and braising au jus.
Grilled Chicken and Linguini
Sauteed with baby spinach, red pepper, braised baby carrots and mushrooms, finished in a spicy tomato broth with whole butter
Mediterranean Bass Blanco
Shallow poached bass, served over a lemon-thyme risotto, finished with a seafood bechamel and roasted green beans
*Seared Breast of Duckling
Apple butter mashed sweet potatoes, roasted green beans, and a bourbon-brown sugar demi-glace complete this dish
*Fayette Grilled Salmon
Served over wild rice risotto, roasted asparagus, glazed with a maple buerre blanc
And if you still have room, here are the homemade Dessert options: