RESTAURANT WEEK MENU
1st Course
FALL LETTUCES
Blue Cheese, Spiced Walnut, Mutsu Apple and Aged Red Wine Vinegar
SEA BREAM CRUDO
Habanada Pepper, Black Olive, Mint and Yuzu
GRILLED OCTOPUS
Fingerling Potato Salad, Harrissa, Salsa Verdo and Runny Egg
DUCK TERRINE
Pickled Green Tomato, Violet Mustard and Grilled Sourdough
2nd Course
POTATO GNOCCHI
littleneck clams, celery, parsley and bacon
ROASTED SEA SCALLOP
Romanesco, Caper, Almond and White Raisin
ROASTED CHICKEN
Potato Puree, Braised Kale, Baby Carrot and Sherry
GRILLED DRY AGED STRIPLOIN
Porcini Hash Brown, Caulilini broccoli and Au Poive
3rd Course
ROASTED BANANA CHEESECAKE
w/ toasted coconut and nilla wafers
SPICED PEAR FRITTERS
w/ crystalized ginger and salted dulce de leche
APPLE STREUSEL COBBLER
w/ Vanilla Ice Cream and apple-honey gastrique
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Before placing your order, please inform your server if a person in your party has a food allergy.