Three-Course Prix Fixe  $65
Choose one Appetizer, one Entrée and one Dessert
Dine In (Tuesday-Thursday)
Carry Out (Tuesday-Saturday)

​​Appetizers 

Butternut Squash Velouté $18 Ⓥ
lemongrass, apple compote, kaffir lime-coconut foam
​
 *Caesar Salad  Ⓥ
baby romaine, shaved pecorino, marinated anchovy

​* Crispy Calamari 
tarragon-meyer lemon aioli ​

Roasted Baby Beets "Pastrami"
Swirly Girl Tommy goat cheese, micro arugula, raspberry-beet coulis

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Entrées

Canary Island Branzino Confit 
saffron-celeriac purée, tiny roots, caulilini, red watercress

* Crescent Duck Rossini
seared foie gras, roasted breast tournedos, confit leg, pee wee potatoes,
rainbow Swiss chard, Rossini sauce

Potato Gnocchi Ⓥ
fricassée of mushrooms, aged pecorino, True Farms greens

​
Desserts

Piña Colada Ⓥ
roasted pineapple, almond streusel, coconut sorbet

St. Honoré Ⓥ
pear-cranberry compote, vanilla chiffon, candied pistachio

Buñuelos Ⓥ
chocolate fritter, dark chocolate crémeux, toasted basmati rice ice cream

Roasted Black Mission Fig Ⓥ
hazelnut financier, thyme-chocolate crémeux

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​Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye