Three Course Menu
September 25 - 29, 2018 at 5:30 pm
Now Extended until Saturday, October 6, 2018
$50 per person
Caesar Salad V
Romaine, Parmesan, and Croutons.
Seasonal Soup GF
Butternut Squash, Chive Chantilly
Mushroom Toast V
Seasonal Mushrooms, Sherry Cream Sauce, and Thyme
Pan-Seared Hudson Valley Foie Gras
Fig Mustarda, Shaved Figs, and Brioche.
Brasserie Risotto GF V
Wild Mushrooms, Parmesan, and Truffle Oil.
Scottish Salmon GF
Parsnip Vanilla Puree, Walnut Parsley Pistou, Cauliflower
Duck Confit GF
Pomegranate Gastrique, Cannellini Beans, Pancetta, Onion and Oven-Roasted Tomatoes.
Short Rib GF
Sherry Glaze, Cannellini Beans, Swiss Chard, Baby Heirloom Tomatoes, and Crispy Shallots.
Rack of Lamb GF
Apple, Bacon, Mustard and Charred Eggplant Puree.
House Made Ice Cream GF V
Vanilla or Chocolate.
Chocolate Tart V
Peanut Butter Powder, Vanilla Chantilly and Salted Caramel.
V = Vegetarian / GF = Gluten Free
For reservations, please call 858.450.9557 or reserve online with OpenTable.
When Making your reservation please let us know of any allergies or dietary preferences
Menu subject to change according to availability.