Restaurant Week
Available January 21st to February 9th 2025
LUNCH
2 Courses For $30 | Monday to Friday
Appetizers
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Soup Du Jour
Chef's daily selection
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Farmers Market Winter Salad
Local baby mustard greens, Tuscan kale, granny smith apples, cranberries, pecans & aged Comté cheese
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Grilled Double Pork Sausage
Haricot verts salad, radish, frisée, pickled red onions & old fashioned mustard
Entrées
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LOCAL FISH OF THE DAY
Celery root purée, baby carrots, baby brussels sprouts & citrus-hazel nut vinaigrette
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Winter Squash Risotto
Butternut squash, wild mushrooms, duck confit & parmigiano reggiano
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Local Pork Schnitzel
Fingerling potatoes, baby arugula salad & homemade tartar sauce
DINNER
3 Courses For $45 | Sunday to Friday
Appetizers
-
Soup Du Jour
Chef's daily selection
-
Farmers Market Winter Salad
Local baby mustard greens, Tuscan kale, granny smith apples, cranberries, pecans & aged Comté cheese
-
Grilled Double Pork Sausage
Haricot verts salad, radish, frisée, pickled red onions & old fashioned mustard
Entrées
-
Beef 'Pot-Au-Feu'
Poached beef flat-iron, tongue, bone marrow, root vegetables & beef broth
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LOCAL FISH OF THE DAY
Celery root purée, baby carrots, baby brussels sprouts & citrus-hazel nut vinaigrette
-
Winter Squash Risotto
Butternut squash, wild mushrooms, duck confit & parmigiano reggiano
Desserts
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Espresso Crème Brûlée
Kahlúa & caramelized sugar
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Pecan Pie
Vanilla ice cream