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First Course |
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Mesclun Salad |
$10 |
shaved parmesan, marinated tomatoes, shallot vinaigrette |
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Acorn Squash Soup |
$10 |
pecans & apples |
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Baby Spinach Salad |
$12 |
candied walnuts, roasted apples, pecorino romano, pancetta, maple syrup vinaigrette |
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Cranberry Bean & Collard Green Soup |
$10 |
smoked pork roast garnish |
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Golden & Red Beet Salad |
$12 |
warm goat cheese, dandelion greens, enoki mushrooms, walnut vinaigrette |
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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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