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Second Course |
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Roasted Salmon |
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herbed barley, caramelized fennel, oyster mushrooms, caped gooseberries, smoked tea sauce, micro shiso |
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Grilled Chicken Breast Sandwich |
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avocado, tomato, lemon aioli, sweet potato chips, mixed green salad |
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Mushroom Duxelle Ravioli |
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asparagus, mushrooms, porcini truffle sauce |
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Executive Chef Paul Nelson |
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Sous Chef, Manuel Honrado |
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Pastry Chef, Hital Lipskin |
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| 18% gratuity will apply for parties of six or more |
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