Summer Restaurant Week
Available July 21st until August 17th
Lunch - 2 Courses for $30 | Monday to Friday
Appetizers
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Soupe Du Jour
seasonal produce, fresh herbs
-
Summer Salad
baby spinach, roasted pecans, Parmigiano Reggiano, truffle oil
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Norwegian Salmon Tartare
sesame oil, crème fraîche, fleur de sel, Tuscan olive oil, mâche
Entrées
-
Grilled Brook Trout Grenobloise
medley of rice, seasonal vegetables, lemon juice, butter, tomato, parsley, capers
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Plat Du Jour
please ask your server for details
-
Braised Black Angus Short Rib
Yukon gold mashed potatoes, braised carrots & pearl onions, mushroom, red wine braising jus
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Summer Vegetable Risotto
asparagus, grilled summer corn, cherry tomatoes, Parmigiano Reggiano
-
Poulet Grillé A L’Estragon
grilled free-range chicken legs, tarragon chicken jus, Yukon gold mashed potatoes, button mushrooms
Dinner - 3 Courses for $45 | Every Day
Appetizers
-
Soupe Du Jour
seasonal produce, fresh herbs
-
Summer Salad
baby spinach, roasted pecans, Parmigiano Reggiano, truffle oil
-
Goat Cheese Gnocchi
asparagus, roasted tomatoes, Mornay Sauce, truffle oil
Entrées
-
Grilled Brook Trout Grenobloise
medley of rice, seasonal vegetables, lemon juice, butter, tomato, parsley, capers
-
Braised Black Angus Short Rib
Yukon gold mashed potatoes, braised carrots & pearl onions, mushroom, red wine braising jus
-
Summer Vegetable Risotto
asparagus, grilled summer corn, cherry tomatoes, Parmigiano Reggiano
-
Plat Du Jour
please ask your server for details
-
Poulet Grillé A L’Estragon
grilled free-range chicken legs, tarragon chicken jus, Yukon gold mashed potatoes, button mushrooms
Desserts
-
Crème Brûlée
fresh berries
-
WARM FLOURLESS CHOCOLATE GÂTEAU
vanilla ice cream, raspberry collie