Starts in 9 Hours, 27 Minutes
January 16, 2019 to January 20, 2019 11:00 am
Restaurant Week 2019 Lunch Menu
Varietal greens, cranberries, marcona almond, pecorino romano, radish gf/v
Cream of cauliflower soup, smoked herb oil, pistachios gf/v
Fried brussels sprouts, mustard aioli, herbs, pecorino romano gf/v
Coq a vin: red wine braised free range hen, bacon lardons, haricot vert, whipped potatoes, beurre rouge gf
Smoked salmon crepes, basil cream cheese, caper, pine nut, citrus
Prime beef meatloaf tartine: ground chuck, shortrib, brioche, Dijon mushroom ‘gravy’, spiced onion straws, herb salad
Due to the volume of business we are experiencing by participating in restaurant week we are not able to accommodate any substitutions on any of these dishes. Thanks for your understanding.
A vegetarian option will be accessible for both shifts.