Restaurant Week at Mombo
7th – 16th of November 2013

3-course prix fixe menu

To Start

Roasted Pumpkin & Fennel Bisque 
With braised beef short rib, ghost chili oil and white chocolate

Steel Head Trout Salad
Cold smoked & apple cured served on a bed of pickled fennel and autumn herbs with grilled tomatoes and roasted apple vinaigrette

Mini Pork Osso Bucco
Cream soda braised and glazed with a warm black fig & cranberry compote

Main Courses

Pan Seared Steak Tournedos 
Tri-colored potato gratin with roasted bone marrow and root vegetable compound butter

Lobster & Shrimp Paella
Served in the shell with pork tasso and a saffron smoked tomato broth

Stuffed Duck & Chicken Legs
Each stuffed with turkey sausage served with a mixed squash hash and plum herb reduction

To Follow

Warm Pumpkin Bread Pudding
With a vanilla bean crème anglaise and topped by maple ginger snap cream

Peanut Butter Bar
Creamy peanut butter between milk chocolate ganache on a chocolate crust atop a butterscotch mousse

Cheese Plate
A selection of two New England artisanal cheeses with wonton crackers

RWPS logo
Restaurant Week Portsmouth & the Seacoast
is organized by the
Greater Portsmouth Chamber of Commerce

Menu by the talented culinary team of Mombo 

#mombonh
Remember to take a photo of your favorite dish, add the hashtag #mombonh and post it while dining at Mombo during Restaurant Week.
It’s all part of the fun!