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Winter 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
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