Restaurant Week

Lunch Menu

Two Courses $45 per person​

Three Courses $55 per person

​

Hors d’oeuvres

choice of one

​Heirloom Tomato Salad with Boquerones

Waldorf Salad with Walnuts, Celery & Stilton

Mushroom Pâté with Black Truffle

​

Plat Principaux

choice of one

Duck Leg Confit with Carrot Rapee & Cornichon

Trout “Almondine” with Yellow Wax Beans & Marcona Almonds

Half Chicken with Herb Jus & Frites

​

Desserts

choice of one

Seasonal Ice Cream 

Seasonal Sorbet

Chocolate Mousse

​

Beverages on Consumption