LUNCH PRIX FIXE11:30 am - 2:30 pm Monday-Friday
ENJOY OUR THREE-COURSE MENU CREATED BY CHEF JAY.
MENU CHANGES REGULARLY TO TAKE ADVANTAGE OF THE BOUNTY OF
LOCALLY SOURCED ITEMS.
MENU SUBJECT TO CHANGE.
WARM SPINACH SALADCRANBERRIES, GOAT CHEESE, ALMONDS, PICKLED ONION, CHAMPAGNE VINAIGRETTE
GRILLED PORK CHOPLOCALLY SOURCED RACK CHOP, ROASTED HONEY YAMS, ALMONDINE GREEN BEANS
WARM BUTTERSCOTCH BREAD PUDDINGBOURBON WHIPPED CREAM, CARAMEL SAUCE
JAY C. VEREGGE - DIRECTOR OF CULINARY OPERATIONS/SOMMELIER
Not valid with any other offer. Split plates are not permitted.
Beverages, gratuity and sales tax not included.
As a courtesy to other guests, please set electronic devices to silent.
A corkage fee of $20 will be applied per 750 ml bottle brought into the restaurant.
Maximum of two 750 ml bottles permitted.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs
May increase your risk of foodborne illness, especially if you have certain medical conditions.