restaurant week


start with an appetizer or 2 cheese or charcuterie

mortadella meatballs with fig jam

creamy jalapeno polenta & parmesan cheese

beet salad

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

vegetable & mixed lettuces salad

roasted squash & pears, kale, radicchio, toasted pecans, fried taleggio cheese & grilled-lemon vinaigrette

lobster bisque

celeraic, grilled pineapple, chilli, tarragon & butter poached lobster

chorizo stuffed squid

saffron-lemon risotto, fried calamari, honey-lime-sriracha sauce

smoked eggplant roulade

pine nuts, pomegranate ricotta-yogurt, spicy harissa & mache salad with fire-roasted bell peppers

roasted bone marrow

grilled rustic bread with roasted garlic, belgian endive, jicama, grapefruit & watercress salad

 

 

selection of cheeses & charcuteries

black truffle salami

finocchina

american prosciutto

mortadella

wild boar salami

unum chicken liver mousse

humboldt fog

ubriaco

bra duro

st stephen

gorgonzola dolce







































 

restaurant week


then choose two of these plates

goat cheese raviolini

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

boneless shortrib pasta

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

sesame crusted scallops

wasabi risotto with edamame, shiitake & tobiko, spiced shisito peppers, pickled vegetables & nori beurre blanc

grilled hanger steak

horseradish creamed spinach au gratin, peppers & onions, sauteed mushrooms & green peppercorn sauce

pan seared duck breast

roasted sunchoke puree, kale with figs & pine nuts, kumquat chutney & aged balsamic

grilled branzino

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

rosemary gnocchi

jbutternut squash, beech mushrooms, brussels sprout petals & cranberries with truffle butter

pan roasted grouper

oysters, mussels, fennel, leeks & whipped potatoes in curry-lime broth with fried oyster

 

 


 








































restaurant week


and dessert or two cheeses to finish

blackberry-apple crisp

salted caramel-toffee crumble, vanilla ice cream

unum sundae

chocolate cake, cocoa-marshmallow creme, banana ice cream, sour cherries, caramel popcorn & peanuts

ice creams & sorbets

on cake crumble

ricotta beignets

cardamom blueberry sauce








































restaurant week


restaurant week drink specials

kyoto cherry blossom / 10

basilica martini / 10

corvina, cantina valpantena / 12

albarino, kentia / 9

shafly winter esb  (draught) / 7