R E STAURANT
W E E K
1 ST CO U R SE
BABY KAL E SAL AD
SMOKED EGG YOLK , BAGNA C AUDA D RE SSI NG, LE M ON , PARM E SAN
or
S UN C H O KE SO U P
CRIS PY SW EETBREAD S, P RE SE RVE D BURGUN DY TRUFFLE
or
L I G H T LY C U R ED SAL M O N
S EAWE E D, P I STAC H I O, C I TRUS
2 N D CO U R SE
CAVAT EL L I
ROOT VEGE TABLE “ BOLOGN E SE ”
or
CO U N T RY SAU SAG E
GL A Z ED BACON, BRA ISED C ABBAGE , BRUSSE LS SP ROUTS, C URRAN TS
or
O L I V E OI L P OAC H ED O C EAN T R O U T
GIGA NTE BEA NS, E SC AROLE , C ASTE LVE TRAN O OLI VE
EXECUTIVE CHEF THOMAS CARDARELLI / SOUS CHEF JOSH ABRAMS
* I T E M S A R E C O O K E D T O O R D E R A N D M AY C O N TA I N R A W I N G R E D I E N T S . C O N S U M I N G R A W O R U N D E R C O O K E D M E AT S , P O U LT R Y, S E A F O O D , S H E L L F I S H O R E G G S M AY
I N C R E A S E Y O U R R I S K O F F O O D - B O R N E I L L N E S S E S , E S P E C I A L LY I F Y O U H A V E C E R TA I N M E D I C A L C O N D I T I O N S .