Restaurant Week Menu - Lunch

Appetizer

• Heirloom Tomato Salad burrata cheese, tomato gelée, grilled red onion
• Chilled Carrot Soup orange, lime, cantaloupe
• Beef Tartare* bagna verde salsa, arugula, crostini, Parmesan cheese

Main Course

• Yellow Corn Ravioli patty pan squash, popcorn foam, jalapeño
• Seafood Risotto calamari, Chatham cod confit, paprika, cherry tomatoes
• Grilled Pork Loin peach marmalade, honey glaze, polenta, arugula

Dessert

• Chocolate Napoleon flourless cake, coffee ganache, blueberry sorbet
• Peach Cheesecake poached peaches, puff pastry, maple pecans

Three-Course Prix Fixe – Lunch $20.12

Executive Chef: Bertrand Chemel | Chef de Cuisine: Kyoo Eom
Pastry Chef: Caitlin Dysart

A gratuity of 20% will be added to all parties of six or more.

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* May contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Menu ingredients are subject to change based on market availability.