Posted February 23, 2017

NINE is goin' Creole for Restaurant Week Toledo

The first day that NINE is open during Restaurant Week Toledo falls on Fat Tuesday, so we are “goin Creole”! The menu consists of traditional creole dishes with a fresh twist, as we're known to do at NINE.

The entire NINE lunch and dinner menu will be available throughout Restaurant Week Toledo, along with our Creole specials.

RESTAURANT WEEK TOLEDO 2017 MENU 

LUNCH / DINNER

$15 LUNCH

FIRST COURSE:

Braised garlic bisque
A creamy blend of slow cooked garlic, leeks, sherry and cream with fontina cheese and crusty bread

SECOND COURSE:

choice of

Fire roasted okra salad
Baby arugula tossed with fire roasted okra, radish, red onion, tomato, peppers, and red wine vinaigrette

Smoked pork po’boy
Crusty French bread filled with smoky pork shoulder, creole remoulade, romaine, tomato, and pickles

Creole steak sandwich
Crusty French bread filled with slow roasted sirloin, baby arugula, bell peppers, red onion and Cajun mayo

THIRD COURSE:

Individual king cake
Pecans, raisins, and brown sugar rolled in a buttery pastry topped with trinity of glazes

$30 DINNER

FIRST COURSE:

Braised garlic bisque
A creamy blend of slow cooked garlic, leeks, sherry and cream with fontina cheese and crusty bread

SECOND COURSE:

Choice of

Shrimp & grits
Creamy grits topped with Michigan raised shrimp sautéed with garlic, peppers, tomatoes and onions

Sausage crusted trout with mariniere sauce
Michigan farm raised trout crusted with house made sausage and brioche bread crumbs over roasted root vegetables and mariniere sauce

Crispy duck with sausage cassoulet
Slow cooked duck leg quarter pan fried and served over a mix of white beans, spicy sausage, trumpet mushrooms and fresh herbs

THIRD COURSE:

Individual king cake
Pecans, raisins, and brown sugar rolled in a buttery pastry topped with trinity of glazes