As part of Denver's restaurant week, hundreds of area restaurants are offering a multi-course dinner for the fixed price of $52.80 for two, or $26.40 for one.

The special ends March 5.

Here is a small sampling of the some of the menus.

Parallel Seventeen

1600 East 17th Avenue, Denver
www.parallelseventeen.com

First Course Choice of:

Crispy Spring Rolls - Wood ear mushrooms, carrots, glass noodles, shredded cucumber, fresh herbs, nuoc cham; pork or vegetarian

Sizzling Saigon Crepe - A traditional Southern classic stuffed with sautéed shitake mushrooms, sweet red onions + mung bean sprouts; port + shrimp or crispy tofu

Second Course Choice of:

Braised Fresh Bacon - Macerated wild blueberries, blueberry coulis, lemongrass demi-glace, watercress salad

Seared Tuna Nicoise - Roasted beets, green beans, poached quail eggs, sweet red onions, tomatoes, mesclun greens, nicoise olives + miso vinaigrette

Third Course Choice of:

Hanoi Curry - Hanoi-style curry accompanied by hearty vegetables, served with Saigon baguettes or jasmine rice; chicken or crispy tofu

Duck Confit - Sweet potato puree, wilted chrysanthemum, lychee compote, mango chutney

Poached Salmon Dumplings - Sautéed greens, shitake mushroom sauce

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Bistro One

1294 South Broadway, Denver
www.bistroonedenver.com

First Course Choice of:

Smoked White Bean Soup Arugula Salad

Arugula Salad, Myer Lemon Vinaigrette

Second Course Choice of:

Lamb Osso Buco ~ Parsnip Purée, Fines Herb Gastrique

Drunken Chicken ~ Celery Root Purée, Natural Jus

Third Course Choice of:

Blueberry Empanada, Cream Cheese Ice Cream

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Fogo de Chão Brazilian Steakhouse

1513 Wynkoop St., Denver
www.fogodechao.com

First Course Salad Bar (Unlimited Servings):

The salad bar includes items such as hearts of palm, giant asparagus, fresh buffalo mozzarella cheese, sun-dried tomatoes, fresh cut and steamed broccoli, marinated artichoke bottoms, tubule, smoked salmon, an assortment of fine cheeses, and much more.

Second Course Entrées (Unlimited Servings):

Picanha - Our signature cut, this prime part of the sirloin is served seasoned with sea salt or flavored with garlic

Filet Mignon - This succulent piece of meat is cut from the tenderloin and seasoned to perfection; also served wrapped in bacon

Alcatra - Cut from the top sirloin, this piece of meat is tender and full of flavor

Fraldinha - Cut from the bottom sirloin and seasoned to perfection

Beef Ancho - The prime part of the rib eye, beef ancho celebrates the rich flavor and the delectable texture of this elite cut

Cordeiro - Fresh leg of lamb sliced right off the bone; also served as chops

Porco - Tender pork loin encrusted with parmesan cheese; also served as ribs

Frango - Succulent chicken legs and tender chicken breast medallions wrapped in bacon

Linquica - Robust pork sausages seasoned and slow-roasted to mouth-watering perfection

Costela - Tender, juicy beef ribs cooked slowly to preserve their rich natural flavors

Third Course

Traditional Brazilian Side Dishes (Unlimited Servings):

Seasoned mashed potatoes

Caramelized bananas

Crispy polenta

Warm cheese bread

Fourth Course Choice of:

Turtle Cheese Cheesecake

Key Lime Pie

Chocolate Mousse Cake

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Cuba Cuba

1173 Delaware Street, Denver
www.cubacubacafe.com

First Course Choice of:

Mango & Cucumber Salad served with queso fresco & cilantro-lime

Shrimp Ceviche prepared with our ceviche dressing, onions, peppers & cilantro, served with plantain chips

Second Course

Choice of:

"Ropa Vieja" Arepas ~ Shredded beef creole prepared over corn flour cakes, served with white rice & salsa criolla

Plantain Crusted Ahi Tuna ~ Prepared with a watermelon relish, served with white rice & a blackbean reduction

Third Course

Choice of:

Chocolate Tres Leches ~ Four milk chocolate cake topped with homemade whipped cream

Key Lime Tart ~ Prepared with our homemade whipped cream

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Firenze a Tavola

4401 Tennyson Street, Denver
www.parisidenver.com

First Course Choice of:

Insalata di Spinaci - Tender baby spinach, pan roasted mushroom, crispy pancetta, sliced Danjou pears and gorgonzola vinaigrette

Carciofi al Forno - Fresh artichoke split in half and baked in the wood fired oven with lemon, garlic and EVOO; served with garlic rubbed crostini and roasted red pepper aioli

Cartoccio di Coccoli - Strips of pizza dough lightly fried and served with prosciutto crudo and Stracchino

Panzanella - Salad comprised of bread, Roma tomatoes, cucumbers, basil, radish, red onion and red wine vinaigrette

Zuppa al Pomodoro - House-made roasted tomato soup, garnished with basil and EVOO

Mozzarella in Carrozza - Fresh mozzarella in bread, battered and light fried, with marinara

Second Course Choice of:

Capesante con Risotto - Seared jumbo scallops set atop truffled wild mushroom risotto

Risotto Rustico with young asparagus and red wine glace

Spaghetti alla Briganti - A simple dish of imported spaghetti with fresh crushed tomatoes, basil, Tuscan olive oil, paprika and shaved Pecorino cheese

Salmoni con le Verdure Arrostite - Filet of salmon with roasted root vegetables ~ red beets, carrots and Yukon Gold potatoes, finished with parsnip cream

Polletto Ripieno - Roasted half chicken stuffed with sausage, ricotta and bread-crumbs, served with sauteed white beans with bacon, wilted arugula and a lemon-sage vinaigrette

Ribollita - A thick Tuscan soup with carrots, onions, celery, ciabbata bread, northern beans, and Tuscan kale; garnished with EVOO

Gnocchi al Coniglio - Braised rabbit sauce served with homemade potato dumplings

Pappardelle sul Cinghiale - Rich stew of wild boar meat, tomatoes, vegetables and fresh herbs tossed with our hand-cut, wide ribbon pasta; finished with Pecorino and chopped herbs

Third Course Choice of:

Tiramisu - Whipped Mascarpone, Brandy cream, espresso soaked ladyfingers

Panna Cotta - Eggless vanilla bean custard, raspberry and basil purées

Truffle Plate - House-Made Delicacies

Budino di Pane - Italian bread pudding with chocolate

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For a complete list of the restaurants taking part in Denver's restaurant week, visit www.denver.org.

To check out other restaurants featured by Pat Miller, visit gabbygourmet.com.