Restaurant Week Menu – ends 4/8

3 courses for $35

First Course choice of:

-roasted & raw carrot, salsa verde, mint, breadcrumb

-salted caramel corn, herbs, shaved foie gras

-chili seasoned “rice krispie” treat, sea salt, roasted nuts, lemon,

 

Second Course choice of:

-field lettuce, pickled & fresh vegetable, parsley vinaigrette

-grilled fava bean & shishito pepper, lemon, chevre

-stuffed cubanelle pepper, smoked chicken breast, red onion, ricotta salata, breadcrumb

 

Third Course choice of:

-roasted ½ chicken, bamboo rice, ranch crème fraiche, peppers

-salmon, braised leek, zucchini, watercress, mustard

-breaded flounder, broccolini & broccoli rabe, burnt lemon

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