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

 
Entree;

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

 
$60.00 for two guests to enjoy