Restaurant Week
January 21st - February 9th

Lunch Menu

Two Courses $45 per person​​

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Entrees

choice of

​Onion Soup with Gruyère
Waldorf Salad with Walnuts, Celery & Stilton
Mushroom Pâté with Black Truffle

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Plat Principaux

choice of one

Duck Leg Confit with Carrot Râpée & Cornichon
Trout “Almondine” with Celery Root & Marcona Almonds
Half Chicken with Herb Jus & Frites

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Beverages on Consumption