3/20

Very first of the season Alaskan Halibut arrived today! Just in time for the first day of spring. Our whole menu is full of spring vegetables: Celtuce, Favas, Fiddlehead Ferns, Leeks, Asparagus etc. Come on in!

3/20
PRIX FIXE $35
First + Main + Dessert

First
Leek and Potato Velouté, Herb Crème, Crouton
Market Greens, Shaved Vegetables, Soft Egg, Lardo, Almonds
Foie Gras Torchon +13

Main
Alaskan Halibut, Celtuce, Radish, Favas, Tendrils +7
Flat Iron Steak, Minutina, Carrot, Fiddlehead Ferns
Duck “a L’Orange,” Quinoa, Grapefruit, Blood Orange

Side
Asparagus, 63° Egg, Mahon +9

Dessert
Selection of Cheeses, Accompaniments +5
Butterscotch Pot de Crème

A la Carte: First 9, Main 23, Dessert 8

3/18

3/18
PRIX FIXE $35
First + Main + Dessert

First
Leek and Potato Velouté, Herb Crème, Crouton
Market Greens, Shaved Vegetables, Soft Egg, Lardo, Nuts
Foie Gras Torchon +13

Main
Blue Nose Bass, Celtuce, Radish, Favas, Tendrils
Flat Iron Steak, Minutina, Carrot
Duck “a L’Orange,” Quinoa, Grapefruit, Blood Orange

Dessert
Selection of Cheeses, Accompaniments +5
Butterscotch Pot de Crème
Chocolate Fondant

A la Carte: First 9, Main 23, Dessert 8

3/15 + Special Main Course for St. Patrick’s Day 3/17

Chef Tim Carey (of Irish descent) will be adding a special main course this Tuesday for St. Patrick’s Day: Corned Beef and Cabbage!

3/15
PRIX FIXE $35
First + Main + Dessert

First
Chilled Asparagus Velouté
Market Greens, Shaved Vegetables, Soft Egg, Nuts
Snapper Crudo, Cauliflower Panna Cotta, Citrus +5
Foie Gras Torchon +13

Main
Blue Nose Bass, Celtuce, Radish, Carrot, Favas, Tendrils
Flat Iron Steak, Salsify, Green Garlic, Minutina
Duck “a L’Orange,” Quinoa, Grapefruit, Blood Orange

Dessert
Selection of Cheeses, Accompaniments +5
Chocolate Hazelnut Crisp
Butterscotch Pot de Creme

A la Carte: First 9, Main 23, Dessert 8

3/14

3/14
PRIX FIXE $35
First + Main + Dessert

First
Chilled Asparagus Velouté
Market Greens, Shaved Vegetables, Soft Egg, Nuts
Snapper Crudo, Cauliflower Panna Cotta, Citrus +5

Main
Blue Nose Bass, Celtuce, Radish, Carrot, Favas, Tendrils
Flat Iron Steak, Salsify, Green Garlic, Minutina
Duck “a L’Orange,” Quinoa, Grapefruit, Blood Orange

Dessert
Selection of Cheeses, Accompaniments +5
Chocolate Hazelnut Crisp
Butterscotch Pot de Creme

A la Carte: First 9, Main 23, Dessert 8