Restaurant Week Menu

Assorted Housemade Breads
3 dollars per person

Appetizers

Caesar
Hearts of Romaine | Lemon-Anchovy Dressing
Shaved Pecorino Cheese | Sourdough Crisp

Wild Mushroom-Oyster-Leek Bisque
Robiolina Cheese Foam | Gulf Shrimp Cake
Mushroom Compote | Watercress

Duroc Pork Belly Bacon and Eggs
Crispy Pork Belly | Spanish Chorizo-Potato Pave | Sunnyside Up Quail Egg
Charred Cipollini Onions | Arugula | Dark Ale Beer-Pork Reduction

Entrees

Organic Chicken Breast
Manchego Cheese-Potato Macaire | Broccolini
Seasonal Wild Mushrooms | Lemon-Caper Jus

Scottish Salmon
Lump Crab “XO” | Winter Squash | Celery Root-Apple Purée
Sugar Snap Peas | Lemongrass-Dashi Broth | Prawn-Dill Oil

Black Angus Prime Beef New York Striploin
Yukon Gold Potato-Bacon Paillasson | Mushroom Duxelle
Caramelized Young Carrots | Spinach | Sauce Au Poivre

Vegetarian Tasting Plate
Asian BBQ Garnet Yams                                  Heirloom Tomato-Endive-Goat Cheese Salad | Basil Pesto
Ginger-Carrot Soup | Parmesan Crisp                Mushroom & Pecan Polenta | Brandied Fontina Cream

Sides 7.5 each

Truffled Orzo “Mac & Cheese”
Kimchi Glazed Brussels Sprouts                       Sautéed Spinach with Roasted Garlic
Crispy Fingerling Potatoes | Manchego Cheese Cream

Desserts

Molten Bittersweet Chocolate Cake (p. 294 in our cookbook)
Almond-Sesame Praline | Soft Chocolate Ganache
Sweet and Salty Caramel Sauce | Toasted Cinnamon Ice Cream

Caramelized Apple Tart Tatin
Mandarin-Passionfruit Syrup | Pecan Crumble | Buttermilk Panna Cotta
Bourbon Vanilla Ice Cream

Trio of Assorted House Made Ice Creams or Sorbets

$65 per person (A twenty percent gratuity will be added to all checks.)