RESERVE ON OPENTABLE

Restaurant Week Menu

:

$35.18 Dinner
Choose (1) SMALL or MEDIUM, (1) LARGE, and (1) DESSERT

SMALL
Cured Salmon | pernod, pickled sunchoke, olive crumb, garlic crème fraîche
Shrimp Fritters | espelette pepper, lemon emulsion
Chilled Crab Orzo | lump crab, truffle crème fraîche, pickled chickpeas, red pepper, feta
Beef Carpaccio | wild mushroom, stracciatella cheese, green grapes, tuscan croutons
Beets & Kale | baby beets, crumbled goat cheese, apple cider vinaigrette, hazelnut, mint

MEDIUM
Arugula Salad | roasted fingerling potato, sicilian olives, pecorino pistachio vinaigrette
Baked Polenta | marinara, parmesan
Ricotta Gnocchi | carrot purée, rosemary, brussels, pine nuts
Carbonara | fusilli, guanciale, black pepper, parmesan

LARGE
Bone-Out Pork Chop | sweet potato maple mash, roasted cauliflower, pork jus
Shrimp Fra Diavolo | orecchiette, jalapeño, calabrian chili, parsley, tomato, banana peppers
Scottish Salmon | wilted spinach, sunchokes, orange butter, sunchoke chips
Farm Chicken | creamy polenta, red wine braised sweet onions, radicchio, wild mushrooms

DESSERT
Chocolate Peanut Butter Terrine | milk chocolate nougat, peanut butter crunch, peanut butter cream, strawberry jam, salted caramel, cocoa nibs
Almond Affogato Roulade | bittersweet chocolate sauce, toasted cocoa almond
Apple Tart | burnt honey granola, caramel, frozen cardamom vanilla cream