Fall Restaurant Week


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Warm Autumn Squash Soup

Classic Local Lobster Bisque

Beet Steak Salad, Grilled Red Beets, Arugula, Pistachio Pesto, Goat Cheese, Orange Vinaigrette

Local Seafood Ceviche

Shrimp Wontons with Soy Ginger Dipping Sauce

Seasonal Vegetable Tart

Foie Gras & Date Ravioli in Parmesan Scented Broth

 

Skate, Pastrami Spices, Potatoes, Leeks, Brussels Sprouts, Mustard Seed, Caper Sauce

Monkfish, Irish Style Cabbage, Smoked Ham, Potato Sauce, Scallion Butter

Seasonal Vegetable Farrotto with Herb Oil

Rabbit Orecchiette, Roasted Autumn Vegetables, Herbs, Parmigiano Reggiano

Grilled Australian Lamb Chops

Sauteed Greens, Celeriac Puree, Citrus Honey Glaze

Grilled Pork Belly, Roasted Sweet Potatoes, Swiss Chard, Stout Chili Glaze

 

Goat’s Cheesecake with Quince

Pumpkin Crème Brulee

Hazelnut Milk Chocolate Panna Cotta

Dark Chocolate & Banana Bread Pudding

Seasonal Fruit Crostata

$35 Three Courses, plus beverages, tax and gratuity. Menu subject to change & based on availability.