Restaurant Week Menu

Roasted Carrot and Blood Orange Soup
Chervil Oil, Cinnamon Sea Salt Croutons

Or

Salmon Ceviche with Ginger
Blue Potato Chips, Shallot Tempura, Avocado Crème

Or

Duck Rillettes with Toasted Hazelnuts
Celery-Meyers Lemon Slaw, Red Lentils

Pork Tenderloin Stuffed with Prosciutto
Green Winter Vegetables, Truffle Juice, Crimini Mushroom Sauce

Or

Quenelles of Trout and Grilled Shrimp
Brocco Flower Risotto, Nettle Leaf Champagne Sauce

Or

Sliced Beef Flank Steak in Bordelaise Sauce
Red Beet Flan, Pearl Onions, Handmade Rosemary Spätzle

Chocolate Terrine with Candied Pecans
Tangerine Vanilla Sauce, Mint Quark Cream

Or

Apple and Cranberry Beggar’s Purse
Brioche, Caramel Butter Sauce, Pomegranate

Or

Chilled Fruit Soup
Passion Fruit, Kiwi, Pineapple, Banana, Vanilla, Raspberry Sorbet

$ 40