RESTAURANT WEEK DINNER MENU

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