Summer Restaurant Week
Summer Restaurant Week
July 22 - September 1
2 courses, one First Course, one Second Course | 45
3 courses, one First Course, one Second Course, one Dessert Course | 60
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gem lettuce salad with fried capers and tonnato
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heirloom tomato sourdough toast with lovage mayonnaise
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chilled white gazpacho, toasted almonds and trout roe
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chilled tuna with plums and smoked eggplant
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steak tartare with crispy potatoes*
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charcoal-grilled goldbar squash, chickpeas and 'nduja
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hand-cut mafaldine with king crab and meyer lemon 20 supplement
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artichoke and lobster ravioli, marinated peppers and parsley
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sea bass with charred romano beans and sofrito
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roasted chicken, leek vinaigrette and fresh hazelnuts
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house-made root beer float with vanilla lemon custard
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peach melba profiterole with rum caramel
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lemon pain perdu, wild blueberries and granola
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malted chocolate mousse with fried potatoes
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meadow creek, extra-aged appalachian cheese
*Consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness