Executive  Chef  ~  Kristin  Beringson                Sous  Chef  ~  Ben  Houk  

Restaurant Week 2014 January 20th-25th

Three courses $30.14

Please choose one from each course

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Spinach and baby ruby chard salad Roasted beets, feta, pickled edamame, cashew, blood orange-honey

vin

Green curry and roasted corn soup Hazelnut pesto, cilantro

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Pan seared swordfish,

Quinoa, spinach, sundried tomato, lemon cream, asparagus, watercress oil

Risotto

Roasted eggplant, wild mushroom, watercress, butternut, cotija, corn and scallion Johnny cake

Smoked meatloaf

Black trumpet mushroom, purple kale, whipped kennebecs, white bbq

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Blueberry and apple crumble Orange zest, pistachio brittle

Flourless chocolate cake

White chocolate ganache, vanilla bean cream, candied walnut …………..

A selection of red and white wines are also available for $20.14 per bottle