New Haven Restaurant Week

Lunch Prix Fixe
2 Courses, $25 

APPETIZERS

MANDARIN ORANGE SALAD 

Red Onion, Dried Cranberry, Feta, White Balsamic Dressing | v-gf

SPRING VEGETABLE MINESTRONE SOUP

 Tomato Broth, Snow Peas, Cauliflower, Ditalini Pasta, Topped w. Pesto & Parmesan | v-gf

Mains

DUCK BLT  

 Braised Hudson Valley Duck, Bacon, Arugula, Tomato, Black Pepper Aioli on Sourdough

SOY GLAZED ATLANTIC COD   

Grilled Scallion Rice, Bok Choy, Sweet Soy Glaze | gf

FRIED CLAMS AND GRITS 

 Cornmeal Crusted Whole Belly Clams, Jimmy Red Grit Cake, Watercress Salad, Bacon Vinaigrette | gf

PORTOBELLO BURGER 

Grilled Marinated Portobello, Smoked Gouda, Roasted Red Peppers, Grilled Red Onion, Pickled Jalapeno, Pesto Aioli on House-made Kaiser Rolls | v

Dinner Prix Fixe
3 Courses, $55 

APPETIZERS

MANDARIN ORANGE SALAD

Red Onion, Dried Cranberry, Feta, White Balsamic Dressing | v-gf

WILD MUSHROOM & POTATO CROQUETTE

Crispy Breaded Crust, Roasted Garlic Aioli, Shaved Parmesan, Fines Herbes | v

LOBSTER & CRAB BISQUE SOUP  

 Rich Creamy Tomato Broth, Citrus, Ginger, Lump Crab, Lobster Chunks | gf

Mains

RED SHRIMP FRA DIAVOLO  

Tagliatelle, Tomato, White Wine, Calabrian Chilies, Lemon, Fines Herbes

BAKED BLACK COD  

 Jimmy Red Grit Cake, Baby Kale, Roasted Tomatoes, Bacon Vinaigrette | gf

CONFIT DUCK LEG  

Twice Baked Duchess Purple Sweet Potato, Watercress Salad, Sweet & Tart Pomegranate Dressing | gf

APPLE ROASTED CHICKEN

 Cider Roasted Airline Breast, Baked Apple Over Wilted Kale, Garlic, Red Onion & Apple Brandy Jus | gf 

Desserts

BLUEBERRY LEMON CRISP

Sweet and Citrusy Blueberry Filling topped with Shortbread Oat Crumble & Vanilla Gelato | v

WHITE CHOCOLATE BLONDIE

 Brown Butter Espresso Caramel, Crunchy Toasted Hazelnuts, Cocoa Nibs | n-v