Three Course Menu For Two

Week of January 15-17, 2019

To Begin;

Charcuterie plate of chorizo, calabrese salami and wild boar terrine
Cornichons, grain mustard
Baby arugula salad
Pecorino, radishes, lemon vinaigrette, focaccia croutons
Demitasse of carrot soup
Hazelnut pesto

Mid Course;

Bucatini pasta
Cacio e pepe


Whole roasted chicken for two
Warm brussel sprout salad, smoked bacon, red wine hen jus

$60.00 for two guests to enjoy