Restaurant Week 3-Course Menu
September 24–28, 2019
$50++
First Course
Traditional Burgundy Escargot
Tarragon and Basil Compound Butter, Brioche, Pernod
Portobello Caprese Salad V GF
Garlic Portobello Mushroom, Organic Tomato, Fresh Mozzarella, Basil Pesto, Champagne Vinaigrette
Charred Broccolini V
Roasted Garlic, Red Pepper Paste, Lemon Butter, Parmesan Cheese
Second Course
Calamari & Saffron Risotto
Saffron, Calamari, Grana Padano Cheese
Steelhead Salmon
Celery Root Puree, Asparagus Mint Salad, Walnuts, Breadcrumbs
Duck Confit GF
Pomegranate Gastrique, Cannellini Beans, Pancetta, Onion and Oven-Roasted Tomatoes.
Rack of Lamb +15 GF
Potatoes, Sautéed Spinach, Olive Tapenade, Tomato Concasse Sauce
Third Course
Black Mission Fig Tart V
Almond Custard, Orange Zest
Chocolate Tart V
Peanut Butter Powder, Vanilla Chantilly and Salted Caramel
V = Vegetarian / GF = Gluten Free
*Menu subject to change