RESTAURANT WEEK LUNCH
2-Course $39/ 3-Course $49

APPETIZER

SPRING VEGETABLE CHICKEN CONSOMME
asparagus, fiddlehead ferns, spring onion, carrots, turnips

KING SALMON TARTARE
sweet peas, tarragon, avocado, herb oil

CRISPY GOAT CHEESE & ROASTED BABY BEETS
baby gem lettuces, red wine vinaigrette

ENTRÉE

RICOTTA GNOCCHI ARRABIATA
eggplant, beefsteak tomato, red pepper, white wine

MONKFISH “A LA PLANCHA”
foraged mushrooms, asparagus, fingerlings, O.B,B.

HOUSE CURED DUCK CONFIT
french green lentil ragout, baby carrots & turnips, spinach
mustard-creme fraiche sauce

DESSERT

ECLAIR DU JOUR

ISLE FLOTTANT
pistachio anglaise, meringue

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RESTAURANT WEEK DINNER
2-Course $59/  3-Course $69

APPETIZER

SPRING VEGETABLE CHICKEN CONSOMME
asparagus, fiddlehead ferns, spring onion, carrots, turnips, parmesan

KING SALMON TARTARE
sweet peas, tarragon, avocado, herb oil

BAKED MERRY GOAT ROUND CHEESE
roasted baby beets, baby gem lettuces, red wine vinaigrette

ENTRÉE

RICOTTA GNOCCHI PRIMAVERA
foraged mushrooms, fiddlehead ferns, asparagus, spring onion, nettles,
white wine sauce

AMERICAN STURGEON
morels, white asparagus, wood sorrel pesto

DUCK CASSOULET
duck confit, pork belly, sausages, tarbais beans

DESSERT

ECLAIR DU JOUR

CREPES SUZETTE
orange sauce, cointreau ice cream