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
This recipe is the perfect summer sipper. Crisp, light, and refreshing!
aperitini
(makes 2 cocktails)
3 ounces Hendrick's gin
1 ounce St-Germain liqueur
1/2 ounce Lillet Blanc
Juice of 1 lemon
Combine the gin, St-Germain, Lillet, and lemon juice in a cocktail shaker. Top with ice. Shake vigorously to incorporate and strain into 2 chilled martini glasses.
Garnish with cucumber slices.
Sip & enjoy!
