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$50 per person. •. 3 courses
excludes tax & gratuity

April 3rd - April 10th
First Course 

Choose One

French Onion Soup
veal bone broth, crouton, Swiss cheese

Wild Arugula Salad (gf)
​prosciutto, burrata, candied pistachios, Saba vinaigrette

Duck Liver Pâté ($5 supplement)

fig preserve, point reyes blue cheese, poached pears, toast

Roasted Cauliflower
whipped feta, raisin & Calabrian chili relish, toasted pistachio

Baked Brie
​pistachio, cranberry, honey, toast


 

Second Course

Choose One

10oz New York Steak & Frites (gf) ($6 supplement)
duckfat truffle fries, red wine bordelaise sauce

Pan Roasted Scottish Salmon (gf) 
parsnip puree, spinach, du puys lentils ,blistered tomato, beurre blanc

Maple Leaf Duck a l’Orange  (gf) 
scalloped potato with leeks, sautéed spinach, carrots, cippolini onion

Third Course

Choose One

Flourless Chocolate Cake (gf)
Lillet soaked cherries, whip

Goat Cheese Cheesecake

fresh fruit, whip

Crème Brulee
vanilla bean



 

Duroc Pork Chop (gf)
mashed potatoes, broccolini, red pepper & tasso ham basquaise


Wild Mushroom Linguini
wild mushrooms, roasted garlic cream, cauliflower puree, Pecorino Romano

Side Dishes 

$12 each

Hand-Cut Duckfat Truffle Fries (gf)

Organic Market Vegetables


Mac & Cheese


 

EXECUTIVE CHEF Fred Piehl   •   CHEF DE CUISINE Victor Rosales