RESTAURANT WEEK

Available MONDAY AUGUST 18-SUNDAY AUGUST 24

3 Course Menu $65 Per Person.

No Substitutions Please.

Supplement

Half Dozen Oysters (s) ~ East Coast – USA ~ Mignonette, Lemon

23

FIRST COURSE

Chilled Cucumber Vichyssoise (v)(d)

Cucumber, Potato, Citrus, Crème Fraiche

Friseé Salad (n)(d)

Parmesan, Bacon, Lardons, Hazelnut Vinaigrette

Petite Gem Salad (d)(v)

Shaved Fennel, Avocado, Feta, Stone Fruit, Calamansi Vinaigrette

roasted leeks (d)(v)

Lemon Beurre Blanc, Chive-Espelette Oil, Romesco Sauce

Crispy Pork Belly (d)(g)

 Hakurei Turnips, Hoisin Jus

MAIN COURSE

Ricotta Cavatelli (v)(d)(g)

Summer Heirloom Tomatoes, Meyer Lemon Ricotta Cream

Tortelloni (d)(g)

Braised Lamb Ragu

roasted sweetheart cabbage (V)(D)

Parmesan, Aioli, Pistachios

Branzino (d)(s)

Watercress, Anchovy Vinaigrette

King Salmon (d)

Braised Fennel, Sauce Vierge

Teres Major (d)

Whipped Potatoes, Foraged Mushrooms, Bordelaise Sauce

DESsERT

Lemon Blueberry Poppyseed Cake (g)(v)

Lemon Poppyseed Syrup, Blueberry Compote, Lemon Custard

Vanilla Bean Peach Cheesecake (d)(g)

Brown Butter Graham, Peach Gelée, Caramelized Honey Ganache

Chocolate Peanut Butter (d)(g**)

Chocolate Mousse, Pate Brownie, Peanut Butter, Oreo Crunch

(V) Vegetarian Option (N) Contains Nuts (D) Contains Dairy (G) Contains Gluten (S) Contains Shellfish

Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish or Eggs May Increase Your Risk of Foodborne Illness, Especially if You Have Certain Medical Conditions