Restaurant Week Winter 2018



Restaurant Week Winter 2018 (Lunch)

Click here to download the Current Menu

 PRIMI 

Grilled Bread Crostino of Chicken Liver, Roasted Cipollini Onions, Sage Pesto, Pine Nuts, Fresh Thyme

Roasted Butternut Squash Soup, with Apple, Ginger, and Grilled Bread

Arugula Salad, Roasted Pears, Toasted Walnuts, Shaved Parmesan, White Balsamic Vinaigrette

SECONDI 

Chicken Milanese, Garlic Parmesan Mashed Potatoes, Arugula

Steamed Mussels, Tomato, Garlic, Cannellini Beans, Hot Cherry Peppers, Grilled Bread

Gnocchi, Truffle Butter, Parmesan, Guanciale, Sage

(Can be Made Vegetarian Upon Request)

Roasted Atlantic Salmon Filet, Roasted Green Apples, Glazed Balsamic Onions, Celery Root Mash

($6 Supplement)

DOLCI

Chocolate Brownie with Cranberries and Walnuts, Whipped Cream, Homemade Chocolate Sauce

Scoop of Salted Caramel Gelato

Scoop of Dark Chocolate Sorbet

 (Lunch $29)

Restaurant Week Winter 2018  (Dinner)

                                                                                                                                 PRIMI 

Roasted Brussels Sprouts, House Made Organic Ricotta, Smoked Bacon

Shiitake Mushroom Soup, Truffle Oil, Garlic Cream, Grilled Tuscan Crouston

Grilled Bread Crostino, Sicilian Burrata, Prosciutto, Poached Pears, Honey, Rosemary

SECONDI 

Short Ribs, Roasted Rainbow Carrots with Apple Cider and Maple Glaze, Fennel Parmesan Parmesan Gratin

Roasted Atlantic Salmon Filet, Roasted Green Apples, Glazed Balsamic Onions, Celery Root Mash

Pumpkin Ravioli Fresh Ginger, Fried Sage, Balsamic Reduction, Toasted Walnuts

Linguini, with Jumbo Lump Crab, Fennel Orange, Toasted Almonds, Chilies with Cream and White Wine

($7 Supplement)

                                                                                                                        DOLCI

House Made Crepes Filled with Rum Custard, Salted Caramel, Shaved Toasted Almonds

Warm Bread Pudding with Roasted Pears, Dark Chocolate, Nutmeg Gelato

                                                                                                                     (Dinner $42)

 

Executive Chef: Serena Bass

A 20% SERVICE CHARGE WILL BE ADDED TO PARTIES OF 6 OR MORE