Spring 2016 Restaurant Week


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Crispy Local Oysters Mango Pepper Relish, Red Chile Mayo

Steak Tartare, Grilled Sourdough Toasts, Cornichons

Spring Vegetable Tart

Lobster Bisque

Spring Pea Soup with Morel Mushroom Crema

Arugula Salad, Cherry Tomatoes, Parmesan Crisps, Extra Virgin Olive Oil, Fresh Lemon Drizzle

Local Ceviche or Seafood Crudo

 

Seasonal Fish with Accompaniments

Steak Frites, Sauteed Spinach, Mushroom Demi Glace, French Fries, Garlic Aioli

Vegetable Cassoulet with Seasonal Greens

Grilled Pork Belly, Sauteed Collard Greens, Sweet Potato Puree, Chili Stout Glaze

Duck Leg Confit

 

Goat’s Cheesecake with Local Honey and Seasonal Fruits

Passion Fruit Crème Brulee

Milk Chocolate and Hazelnut Panna Cotta

Cherry & Almond Bread Pudding with Caramel Sauce

 

$35 per person.  Subject to availability, Subject to change.

Now accepting reservations.  Please call 401.849.7778