Spring Restaurant Week Lunch Menu

served April 27th – May 4th

$39 Prix Fixe Menu

First Course
Please select 1

Chopped Salad
FETA, DRIED CRANBERRIES & WALNUTS
WITH HOUSE VINAIGRETTE

French Onion Soup

Second Course
Please select 1

Pork Chop
HONEY GLAZED PORK CHOP, ASPARAGUS
SWEET POTATO MASH & APPLE CHUTNEY

PAN SEARED SALMON
OVER WHITE BEAN, KALE & SPINACH RAGU
TOPPED WITH LEMON WHITE WINE BUTTER SAUCE

PAN ROASTED HERB CHICKEN
CHICKEN DEMI-GLACE, SWEET POTATO MASH,
& MIXED VEGETABLES

RIGATONI
PECPRINO TOMATO SAUCE, WILD MUSHROOMS,
SPINACH & KALE

Third Course
Please select 1

APPLE BLOSSOM TART TOPPED WITH VANILLA ICE CREAM

CHOCOLATE CAKE

Includes Coffee or Tea Service
Gratuity and Tax Not Included