Three Courses $35 • With Wine Pairing $47
Served 5:30 pm – 7:00 pm


FIRST COURSE

Curried Butternut and Kabocha Squash Soup

Glazed Salsify, Chanterelle Mushrooms, Green Onion

Cider Glazed Heirloom Carrot and Pickled Beet Salad (V)

Crispy Quinoa, Mache Lettuce, Jerusalem Artichoke Chips

 

MAIN COURSE

Black Angus Beef Hanger Steak

Oxtail Ravioli, Caramelized Onion Butter, Salsa Verde

Thyme Roasted Tilefish Filet 

French Green Lentils, Royal Trumpet Mushrooms, Sicilian Broccoli Rabe

Toasted Golden Quinoa with Grilled Broccolini (V)

Heirloom Carrots, Sicilian Pistachios, Garlic Confit

 

DESSERT

Mago “Upside Down Cake” (V)

Sweet Coconut Cake, Minted Mango Relish, Coconut Sorbet