Restaurant Week

KALE SALAD

Ricotta Salata, Hazelnuts, Breadcrumbs, Sour Cherry Vinaigrette (v-n)

CURRIED CARROT BISQUE

Vadouvan Curry, Ginger, Coconut milk (vg-gf)

SHISHITO PEPPERS

Yuzu Aioli, Puffed Wild Rice (v-gf)

MUSHROOM CROQUE MONSIEUR

Chef's Mix Mushrooms, Gruyere, Béchamel, Rosemary Foccacia, Fries (v)

PAN ROASTED BRANZINO

Patty Pan Squash, Fave Beans, Tomato, Capers, Burre Blanc

LAMB RAGU

Sepe Farms Lamb, Broccoli Rabe, Preserved Truffle, Cassarechia

CRISPY TOFU FARRO BOWL

Butternut, Figs, Kale, Goat Cheese, Lemon Dressing (v)

SHISHITO PEPPERS

Yuzu Aioli, Puffed Wild Rice (v-gf)

FALAFEL

Falafel, Cucumber Salad (v-gf)

STUFFED SQUASH BLOSSOMS

Herbed Ricotta & Goat Cheese blend, Tomato Salad, Pesto

BRANZINO ROULADE

Saffron Rice Pilaf, Snap Peas, Capers, Lemon, Butter (gf)

MEYER LEMON RAVIOLI

Marinated Artichoke, Chilies, Preserved Lemon, Fennel, Cream (v)

ROASTED CAULIFLOWER

Red Pepper Caponata, Pine Nuts, Quinoa (vg-n)

ROASTED HALF CHICKEN

Vermont Bacon, Shaved Brussel Sprouts, Maple Mustard Vinaigrette (gf)

FLOURLESS CHOCOLATE TORTE

Sweet Whipped Ricotta (gf)

BUTTERSCOTCH PANNA COTTA

Toasted Meringue

BANANA SUNDAY

Banana Swirl Gelato, Walnuts, Cocoa Nibs, Caramel Drizzle (n)