Restaurant Week ~ March 25th – 31st
March 25th – 31st
Four Courses for $35 – Two Courses for $27
Course One
Creamy Asparagus (Gluten Free)
whipped goat cheese | pancetta
Roasted Carrot Salad (Gluten Free)
puffed quinoa | dates | feta | frisee | orange dressing
Spring Gnocchi
peas | asparagus | crab | butter
Course Two
Crispy Pork Belly
chocolate bbq | pickled spring vegetable | sesame cracker
Grilled Asparagus Salad (Gluten Free)
sunny side up egg | chard | onion | greens | prosciutto
Chicken Liver Mousse (Gluten Free)
smoked strawberry jam | pickled onion | frisee
Course Three
Pan Seared Sea Bass (Gluten Free)
spring succotash | ramp puree
Butcher Cut Steak (Gluten Free)
fried polenta cake | chard onion puree | crispy kale
telford steak sauce
Stuffed Chicken Breast
pretzel stuffing | roasted mushrooms | marsala gravy
Course Four
Strawberry Shortcake
Chocolate Trifle
Whipped Cheese Cake
