Restaurant Week

Appetizers

Whipped Chevre with Tomato Jam, Arugula, and Pink Pepper Corn Vinaigrette

Moules Frites with Soubise, Dill, and Espelette

Warm Duck Confit and Grilled Turnip Salad with Pickled Apple and Cranberry

Squash Soup with Delicata Crisp and Spiced Oil

Pan Roasted Semi Bonless Half Chicken with Escarole, Wild Rice, and Mustard Cream

Juniper Braised Beef with Red Cabbage and Rutabaga Potato Croquette

Grilled Monkfish with Vadouvan Cocout Sauce, Potatoes, Leeks, and Carrots

Mushroom Risotto with Truffled Garlic Chips and Parmesan

Peara Cotta with Mulled Wine Caramel and Tuile

Chocolate Semifreddo with Banana Creme Anglaise and Bluebrry Pepita Granola

Gingered Carrot Cake with Fromage Blanc Buttercream

We generally can't do large groups, but if a buyout private restaurant experience is what you are looking for drop us a note!