Restaurant Week
January 21st through February 9th
Two Courses for $30
Monday to Friday
Appetizers
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Soupe de Poisson
croutons, rouille, gruyere
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Risotto Pomodoro
tomato, basil pesto, grana
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Salade Verte
bibb lettuce, fine herbs, radish, dijon vinaigrette
Entrées
-
Poulet Rôti
roast all natural chicken breast, red beet purée, carrots, brussels sprouts, carrot gastrique
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Crispy Shrimp Salad
imported radicchio, arugula, celery, radish, citrus, citrus vinaigrette
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Mushroom Ravioli
ricotta & truffles, porcini butter, parmesan, sage
Dessert
($9 supplement)-
Dark Chocolate Mousse
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Crème Brûlée
fresh berries
-
Sticky Toffee Pudding
chantilly cream
Three Courses for $45
Every Day
Appetizers
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Shrimp Beignets
tempura fried shrimp, rouille
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Cavatelli
slightly spicy tomato cream, grana, basil
-
Chicory
imported radicchio, celery, radish, citrus, ricotta salata, citrus vinaigrette
Entrées
-
Porc Rôti
roast pork tenderloin, red beet purée, carrots, brussels sprouts, carrot gastrique
-
Wild Boston Cod
baked with breadcrumbs & herbs with crème de homard & parsley potatoes
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Grilled Lamb Sirloin
ragout of flageolet beans & merguez
Desserts
-
Dark Chocolate Mousse
chantilly cream
-
Crème Brulée
fresh berries
-
Sticky Toffee Pudding
chantilly cream