Restaurant Week Lunch 1/25 to 2/7

First Course

WILD STRIPED BASS CEVICHE
CITRUS JUICES / RED ONION / AVOCADO / SMOKED PAPRIKA

-OR-

FARMED BABY GREEN SALAD
GOAT CHEESE / WINTER VEGETABLES / SHERRY DIJON VINAIGRETTE

-OR-

POTATO LEEK RAVIOLI
SMOKED BACON / CARAMELIZED ONION / AGED CHEDDAR / CHIVE CREME FRAICHE SAUCE

SPOTTED SKATE WING
CARAMELIZED CAULIFLOWER / GOLDEN RAISINS / TOASTED ALMONDS / CAPER CURRY BROWN BUTTER

-OR-

BRAISED PORK BELLY
QUINCE / BRUSSELS SPROUTS / CORNICHONS / DIJON MUSTARD JUS

-OR-

SEASONAL WINTER VEGETABLES

CARAMEL CORN SUNDAE
VANILLA CHANTILLY / BANANAS / SALTED PEANUTS

-OR-

BITTERSWEET CHOCOLATE GANACHE TART
ESPRESSO / BLOOD ORANGE