Restaurant Week Menu
March 19 – April 4, 2021
3 course – $55

starter
(choice of one)

grilled quail
asparagus salad, preserved meyer lemons, soubise

carrot and coconut milk bisque
pecan gremolata, spiced olive oil

littleneck clams
spanish vermouth, marble potatoes, crab fat aioli, confit garlic, sourdough

entree
(choice of one)

butternut squash ravioli
marcona almond and tarragon relish, taleggio cheese

slow roasted pork collar
braised lentils, maple glazed carrots, truffle roasted apples

seared scottish salmon
stewed spaghetti squash, yogurt marinated spinach, pickled celery root

dessert
(choice of one)

gooey butter cake
chocolate ice cream, candied ginger, salted caramel

cherry custard cake
lime crème fraiche ice cream, preserved cherries

strawberry tart
pickled strawberries, chocolate mink ice cream, angel food cake