Restaurant Week menu

February 15th-February 20th | 3-Course Dinner 39

Starters

House-Smoked Salmon

bread & herb salad | caper berries | truffle vinaigrette

Artisanal Burrata

Granny Smith apples | speck tuile | pepitas | aged balsamic (gf)

Lamb Meatballs

dried black mission figs | spiced tomato sugo

Roasted Pear Flatbread

smokey blue cheese | candied walnuts | watercress (v)

Potato-Celeriac Soup

crispy lardo | multigrain croutons

FRIED OYSTERS ON THE HALF-SHELL

Aleppo aioli | grilled pineapple relish (gf)

Endive & Blood Orange Salad

pecorino romano | pistachio | honey vinaigrette (gf, v)

Main Course

Grilled Angus NY Strip Steak

thrice cooked rosemary fries | Romanesco broccoli | truffle aioli (gf)

Pan Roasted Arctic Char Salmon

marinated baby carrots | butter beans | sesame yogurt (gf)

Caramelized Onion Gnocchi

gorgonzola cream | crispy garlic | herbs (v)

crescent Duck Leg Confit

braised purple cabbage | potato puree (gf)

bucatini “all’ Amatriciana”

Calabrian chili | mushroom “bacon” (vegan)

BRAISED ANGUS SHORT RIB

housemade spaetzle with celery root puree | gremolata

Seafood pot-au-feu

shrimp | clams | mussels | octopus | calamari

fingerling potatoes | saffron broth (gf)

Dessert

Dark Chocolate Flan

amaretti cookies | confit orange (v, gf)

Almond-Ricotta Cake Donuts

brown butter glaze | white chocolate dip (v)

DAILY SELECTION OF SORBETS WITH FRESH BERRIES (vegan)

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