Summer Restaurant Week
Summer Restaurant Week
July 21 - August 31
2 courses, one First Course, one Second Course | 45
3 courses, one First Course, one Second Course, one Dessert Course | 60
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gem lettuce and kale salad, smoked sturgeon tonnato
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chickpea panisse with peekytoe crab and vadouvan curry
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heirloom tomato toast with lovage mayonnaise
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chilled tuna, marinated with shiso, peppers and aji verde*
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steak tartare with crispy potatoes*
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spring onion rigatoni with pine nuts, burrata and summer truffle
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hand cut tagliatelle with braised rabbit, lemon and arugula
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monkfish roasted on the bone, summer squash and grapefruit vierge
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salmon with charred romano beans and bearnaise
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crispy octopus and pork belly, new potatoes and apricots
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malt sundae with shoestring potatoes
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strawberry shortcake ice cream sandwich
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chocolate marquise, toasted marshmallow and toffee
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peaches and cream with earl grey chiffon
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meadow creek, extra-aged appalachian cheese
*Consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness