RESTAURANT WEEK MENU - 3/1 - 3/10
$39 per person
​
Kale Salad, crispy Brussels sprouts,
shaved vella jack, herb croutons,
creamy pepper vinaigrette
Duck Sugo, baby vegetables, creamy polenta
​
Butterscotch Panna Cotta, chocolate croutons, Italian meringue, candied cocoa nibs
RESTAURANT WEEK MENU - 3/1 - 3/10
$39 per person
​
Kale Salad, crispy Brussels sprouts,
shaved vella jack, herb croutons,
creamy pepper vinaigrette
Duck Sugo, baby vegetables, creamy polenta
​
Butterscotch Panna Cotta, chocolate croutons, Italian meringue, candied cocoa nibs
3 courses - 39.
ENTREE
roasted baby carrots fennel pollen, orange segments, black olive, yogurt the girl & the fig, 2016 Grenache Rose
PLAT
grilled lamb t-bone
spring onion sunchoke & kale hash
Juicy Rebound, 2013 Juicy Villages Red Blend
DESSERT
rhubarb tart tatin
strawberry ice cream
Domaine de Durban, 2014 Muscat de Beaumes de Venise
bistro wine flight paired with the menu
three wines. add 12.
