Restaurant Week ENCORE

Served Through September 4th

Three-Course Dinner 45

Starters

Roasted Corn Flatbread

Shishito Peppers, Fresh Basil,

Ricotta & Sumac (v)

Charred SPANISH Octopus

Served Chilled with Watermelon Relish

Pickled Red Onion & Jalapeño Crema (gf)

crispy DUCK MEATBALLS

Five Spice Rice Crisps | Fresno Chilis

Cilantro | Sesame | Hoisin Glaze

Artisanal Burrata

Watermelon, Heirloom Tomatoes,

Olive Crumble & Fresh Mint (v)

Baby Romaine & Strawberry Salad

 Fregola Pasta, Yellow Squash,

Herbs & Rosé Vinaigrette (gf, vegan)

Green Tomato Gazpacho

Almond Dukka, Croutons & EVOO (vegan)

Tequila Marinated grilled Shrimp

Herb Salad & Romesco Sauce (gf)

Main Course

Grilled Angus NY Strip Steak

Crispy Fingerlings with Olives & Za’atar,

Corn Relish & Herb Butter (gf)

Pan Roasted Atlantic Salmon

Israeli Couscous, Swiss Chard,

Braised Peppers & EVOO (gf)

Herbed Ricotta Gnocchi

Heirloom Tomatoes, Roasted Corn & Arugula (v)

French-Cut Lemongrass Chicken Breast

Summer Squash, Asparagus,

Watermelon Radish & Sesame Sauce (gf)

BRAISED LAMB RAVIOLI

Eggplant Puree | Smoked Paprika

Watercress | Mint Yogurt

Roasted Japanese Eggplant

Sautéed Pea Leaves, Fresno Chilis,

Nigella Seeds & Ginger-Coconut Sauce (gf, vegan)

Dessert

Chocolate Ganache Tart

Macerated Strawberries, Mascarpone Cream (v)

Sticky Toffee Pudding

Vanilla Ice Cream, Dates & Toffee Sauce (v)

DAILY SELECTION OF SORBETS

Fresh Berries (vegan)