RESTAURANT WEEK DINNER
January 29 – February 5
FIRST COURSE
WINTER PEAR SALAD
GOAT CHEESE, BARTLETT PEARS & WALNUTS
OVER LEAFY GREENS IN CHAMPAGNE VINAIGRETTE
MAIN COURSE
CHOICE OF ONE
SEARED DUCK
PAN SEARED DUCK IN A MUSHROOM CREAM SAUCE
OVER MUSHROOM & ASPARAGUS RISOTTO
SALMON
OVEN ROASTED SALMON
TOPPED WITH LEMON WHITE WINE BUTTER SAUCE
OVER WHITE BEAN, KALE & SPINACH RAGU
HERB CHICKEN
PAN ROASTED CHICKEN TOPPED WITH DEMI-GLACE,
SWEET POTATO MASH & MIXED VEGETABLES
RIGATONI
PECORINO TOMATO SAUCE, WILD MUSHROOMS,
SPINACH, & KALE
DESSERT
SALTED CARAMEL GELATO TARTUFO
with CHOCOLATE & CARAMEL DRIZZLE
$37 PER ADULT
INCLUDES COFFEE OR TEA SERVICE
GRATUITY & TAX NOT INCLUDED