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

New Years Eve

%d bloggers like this: