Spring Restaurant Week Menu
Three Courses for $48

APPETIZERS

Ricotta Cavatelli, English Peas, Preserved Lemon, Mint, Pecorino

Cauliflower Soup, Pickled Apple, Romanesco, Marcona Almonds, Marjoram

Chicken Liver-Foie Gras Parfait, Pickled Vegetables, Grilled Sourdough

Pumpkin Pond lettuces, Spring vegetables, Spring garlic, Green Goddess

Sea Scallops, Bacon-Tomato Vinaigrette, Picholine Olives, Polenta +4

Rainbow Carrot salad, Garbanzos, Pistachios, Baby Kale, Housemade Yogurt


ENTREES

Canneloni of Veal Breast, Wild mushrooms, Ruby Chard, Parmesan Cream

Salmon Filet, Mushroom Cream, Artichokes, Baby leeks, Truffle Vinaigrette

Green Circle Chicken, Island grown Brassicas, Ramp dumplings, skillet juices

Braised Colorado Lamb Neck, Potato Purée, Glazed Spring Vegetables

Pearl Barley Risotto, Spring Bulb Onions, Trumpet Royals, Watercress

Cod Filet, Young Broccoli Rabe, Herb & Sea Bean salad, Roast lemon purée

 

DESSERT

Warm Apple Cake, Milk Ice Cream, Apple purée, Toasted Almond Mousseline

Warm Chocolate and Raspberry Clafoutis

Blackberry and Lemon Pavlova, Vanilla-Lemon Chantilly

Rhubarb Pannacotta, Strawberries, Local Sorrel, Candied Rhubarb

Ice Cream Sundae (changes daily)



BAR MENU

Braised Lamb Middleneck, Potato Purée, Ras el Hanout Condiment

Chicken Liver Parfait, House pickles, Grilled sourdough

Pane Con Tomate…Grilled sourdough, Fresh
Tomato, Olive oil, Sherry vinegar, La Quercia Prosciutto

Crispy Fried, Smoked Chicken Leg, Watermelon Pickles
 

Housemade Stracciatella, Grilled Sourdough

Please be aware that all dishes are subject to change, on a daily basis, depending on availability and quality of products.