January 22-26, 2018
$50++

First Course

Citrus Salad    V   GF
Citrus, Arugula, Frisée, Toasted Walnuts, Goat Cheese

Beluga Lentil Soup   V   GF
Lentils, Potatoes, Fried Prosciutto, Celery, Onions, Carrots, Lemon Juice, Cream  

Mushroom Toast   V
Seasonal Mushrooms, Sherry Cream Sauce, and Thyme

Roasted Broccolini   V   GF
Calabrian Chile Oil, Garlic, Lemon

Second Course

Diver Scallops
Cauliflower Puree, Brussels Sprouts, Applewood Smoked Bacon, Bacon Glaze

Winter Greens Risotto
Black Kale, Spinach, Sheep’s Milk Cheese, Toasted Pepitas

Duck Confit  GF
Pomegranate Gastrique, Cannellini Beans, Pancetta, Onion and Oven-Roasted Tomatoes.

Scottish Salmon
Celery Root Puree, Baby Bok Choy, Sweet Chile, Peanuts

Prime NY Steak +18  GF
Herb Crusted Potatoes, Carrots, Demi Glaze

Third Course

Apple Pie
Apples, Spices, Puff Pastry, Vanilla Ice Cream

House Made Ice Cream
Chocolate or Vanilla

V = Vegetarian / GF = Gluten Free
Menu subject to change.