Restaurant Week
January 21-February 9
Lunch (Monday-Friday), $30 for 2 courses
Dinner (Sunday-Friday), $45 for 3 courses
Lunch
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STARTERS
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Roasted Sweet Potato Soup
Winter spiced creme fraiche, brown butter pecans
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Celery Root Latke
Pear butter, horseradish, lots of chives
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MAINS
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Smashed Avocado
Overnight tomatoes, za'atar, poached egg, seven grain toast, salad
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Pan Roasted Salmon
Farro, watercress, hot honey carrots
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Patty Melt
Brisket blend, aged swiss, garlic mayo, hot sauce onions, seeded rye, fries
Dinner
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STARTERS
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Roasted Sweet Potato Soup
Winter spiced creme fraiche, brown butter pecans
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Escarole and Pear Salad
Aged cheddar, candied walnuts, mustard vinaigrette
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Celery Root Latke
Pear butter, horseradish, lots of chives
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MAINS
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Casarecce
Mushroom ragu, winter kale, poached egg
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Pan Roasted Salmon
Farro, watercress, hot honey carrots
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Grilled Pork Loin
Polenta, crispy brussels sprouts, mustard cider jus
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DESSERT
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Warm Apple Tart
Spiced caramel, vanilla gelato
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Orange Blossom Panna Cotta
Winter citrus, pistachio, cocoa nib
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Selection of Gelato and Sorbet