Winter Restaurant Week

with Parmesan, Toasted Pine Nuts & Lemon Vinaigrette

with Blood Orange, Trevisano & Anchovy Dressing

with Creme Fraiche & Toasted Pumpkin Seeds

with Ginger & Thai Basil

with Squid and Parsley

with Chestnut and Brussels Sprouts

with Bolognese & Parmesan

with Short Rib, Pine Nuts & Raisins

with Swiss Chard

with Beets, Farro & Horseradish

with White Beans & Salsa Verde

with Creamed Polenta, Soppresatta, Black Olive & Roasted Tomatoes

with Broccolini, Sautéed Yukon Gold Potatoes & Sage

with Fennel Sausage Stuffed Cabbage & Apple Chutney

with Potato Puree & Braised Carrots

with Salsify, Black Garlic & Bacon

Supplement $10

with Mushroom Bolognese, Horseradish & Green Peppercorn

Supplement $30

with Rum Raisin & Cream Cheese Ice Cream

with Coffee Anglaise

with Almond Streusel & Vanilla-Honey Chantilly

With Fior di Latte & Brûléed Bananas