Restaurant Week Winter 2017
Three-Course Menu - $ 35 per guest
First Course : choose one
Winter Salad ( v ) Apple , Crispy Celery Root , Frisée , Purple Cabbage , Apple Cider Vinaigrette
Shrimp Bisque
Smoked Trout Salad Pickled Beets , Horseradish , House Made Lavosh Crackers
Second Course : choose one
Braised Rabbit Stout & Whole Grain Mustard Sauce on handmade Pappardelle
Choucroute Garnie Stewed Ham Hock , Pork Belly , Toulouse Sausage , Potatoes , Sauerkraut
Pan-Roasted Salmon Asparagus , Cippolini Onions , Lemon Dill Cream
Farfalle ( v ) Spinach , Artichoke , Parmesan , Roasted Onions
Third Course : choose one
Sweet Slice of Cake Gelato ( ask about today ’ s flavors )
Kindly note : the Restaurant Week menu cannot be shared nor split . Tax , beverages and gratuity are not included in the prix fixe price .