Restaurant Week Lunch

seasonal produce, fresh herbs

baby spinach, roasted pecans, Parmigiano Reggiano, and a drizzle of truffle oil

warm potatoes with Vermont goat cheese, Niçoise olives, basil pesto, and a mesclun salad

on a bed of leek fondue, finished with saffron sauce

served with a medley of rice, seasonal vegetables, and a lemon butter herb sauce

with braised short rib, Yukon gold mashed potatoes, pearl onions, mushrooms, and a rich red wine braising jus (add $5)

duck confit, duck sausage, and steamed potatoes, served with Riesling-braised sauerkraut and natural duck jus

with porcini and black trumpet mushrooms, Parmigiana Reggiano, and a touch of truffle oil

please ask your server for details