$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
