LUNCH MENU: 3 COURSES FOR $20

FIRST COURSE
Soup du Jour
OR
Farmers market roasted baby beets, Laura Chenel Goat cheese, oranges, toasted pine nuts, lemon vinaigrette, petite greens
OR
Baby arugula and frisee salad, Roquefort cheese, Banyuls vinaigrette, grapes, pears, toasted pecans

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SECOND COURSE
Pan seared Scottish Salmon, basil emulsion, grilled asparagus, baby artichokes, hearts of palm, toasted coriander vinaigrette
OR
“Steak Frites” grilled flank steak, pommes frites, watercress, green peppercorn jus
OR
Hand rolled fettuccini pasta, spring vegetables, lemon beurre blanc, sautéed pea tendrils

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THIRD COURSE
Valrhona chocolate bread pudding, vanilla bean ice cream, crème anglaise
OR
Apple Tart Tatin, cinnamon ice cream, caramel sauce
OR
Trio of sorbet

DINNER MENU: 4 COURSES FOR $40

FIRST COURSE
Ahi Tuna Sashimi, truffle vinaigrette, balsamic onions, Dijon cream

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SECOND COURSE
Farmers market roasted baby beets, Laura Chenel Goat cheese, oranges, toasted pine nuts, lemon vinaigrette, petite greens
OR
Baby arugula and frisee salad, Roquefort cheese, Banyuls vinaigrette, grapes, poached pears, toasted pecans
OR
Shaved prosciutto, haricot vert, burrata, grilled fingerling potatoes, truffle vinaigrette, crispy shallots

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THIRD COURSE
Braised Boneless beef short ribs, pommes puree, wild mushrooms, braising jus
OR
Pan seared Scottish Salmon, celery root puree, spring vegetables, sautéed pea tendrils
OR
Portobello mushroom ravioli, truffle beurre blanc, sautéed broccolini, crispy shallots

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FOURTH COURSE
Crème brulee, fresh berries
OR
Valrhona chocolate bread pudding, vanilla bean ice cream, crème anglaise
OR
Apple Tart Tartin, cinnamon ice cream, caramel sauce