Restaurant Week 2020

Appetizers

Roasted Butternut Squash-Apple Bisque

Gulf Shrimp | Sourdough | Fennel Custard | Apple Mostarda

Bourbon-Brown Butter | Smoked Cheese

 Caesar Salad

Hearts of Romaine | Lemon-Anchovy Dressing

Shaved Pecorino Cheese | Sourdough Crisp

Sundried Tomato and Ricotta Agnolotti

Berkshire Pork Belly | Smoked Apple-Onion Purée

Watercress Leaves | Annatto Butter | Pine Nuts

Entrees

Scottish Salmon

Crispy Sushi Rice | Glazed Butternut Squash | Garlic Frites

Malted Spinach | Dashi-Vinegar

Black Angus Hanger Steak

Crispy Potatoes | Taleggio Cheese | Bay Leaf-Mustard Cream 

Roasted Carrots | Brussel Sprouts | Fermented Black Garlic Bordelaise

Organic Crispy Skinned Chicken Breast

Mustard Crust | Spiced Gluten Free Gnocchi | Shitake Mushrooms | Black Kale

Duck Fat-Glazed Cippolini Onions | Fino Sherry-Parmesan Reduction

Vegetarian Tasting Plate

Please speak with your server about Chef’s creation for tonight.

Sides

All sides $ 7 per order

Truffled Orzo “Mac & Cheese”

Crispy Polenta

Heirloom Carrots | Chinese Barbecue | Lime Aioli | Black Sesame Crumbs

Roasted Brussel Sprouts | Duck Fat | Ginger-Ponzu Glaze

Charred Broccolini | Fermented Shallots | Garlic | Sichuan Chili

Desserts

Bourbon Glazed Gala Apples

Honey-Crème Fraiche Custard | Brown Sugar Pecan-Oat Crisp

Concord Grape | Lemon Thyme Syrup | Toasted Almond Ice Cream

Chocolate-Banana Cheesecake

Espresso Cremeux | Pecan-Sable Crumbs

Cinnamon-Mint Ice Cream

Trio of Assorted House Made Ice Creams or Sorbets

$45 per person plus tax, gratuity, and beverage