restaurant week

start with an appetizer

duck confit taco
date compote, pistachio nuts, baby spinach, blackberry sauce

beet salad
raw, pickled and roasted beets, lemon-goat cheese & vanilla vinaigrette

roasted cauliflower
romesco sauce with ancho pepper & toasted almonds, capers, caramelized cippolini onions
& grana padano cheese

chorizo stuffed squid
saffron-lemon risotto, fried calamari, honey-lime-sriracha sauce

oyster cobb salad
boston bibb, crispy oysters, roasted tomato, pancetta bacon & green goddess dressing





restaurant week

then choose two of these plates


squash, beech mushrooms, brussels sprouts, cranberries, truffle butter

boneless shortrib pasta
tagliatelle noodles, baby root vegetables & red-wine braising jus

seared scallops
de puy black lentils, pasta shells, pomegranate & red wine sauce

flank steak roulade
pine nuts, calabrian chilis, roasted potatoes, port sauce

duck breast
cannellini bean puree, mushrooms, greens & cherry gastrique

grilled branzino
celery root puree, basil-mint fennel "slaw" & cracked green olive vinaigrette

shrimp pappardelle
squid ink pasta, gulf shrimp, garlic-chili sauce & bottarga






restaurant week

and dessert or two cheeses to finish

chocolate brownie
peanut butter ice cream & caramel sauce

buttermilk panna cotta
pear syrup, pistachio nuts

unum sorbet
on cake crumble

bijou  / goat
morbier  / cow
manchego / sheep



restaurant week

restaurant week drink specials

kyoto cherry blossom / 10

cardamom citrus collins / 10

syrah/garnacha, "blau" montsant, spain 2012 / 11

viognier, mcmanis estate, river junction ca 2015 / 10

right proper american ale / 7