Lilys Bistro Restaurant Week Menu
Restaurant Week at Lily's Dayton
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
Lily's Dayton.
