Image by Flickr user rickcox

Executive chef Nico Romo at Fish has updated the dinner menu to include the butternut squash soup we fell in love with last winter as well as a few new dishes that have been created to highlight the flavors of the season.

New menu additions include an open face croque madame (with duck confit, emmental cheese,
caramelized onions, topped with fried egg) and a roasted golden trout with potato, zucchini and butternut
squash quiche and brown butter amandine sauce. Small plates range from $5 - $7 and entrées are $19
on average.

Fish’s lunch concept will remain the same for the winter, offering moo shu wraps, salad, pho soup or any
combination of two for $10 including tax and a drink.