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Spring Restaurant Week

Sun, April 26 - Sun, May 3 Available nightly beginning at 4pm, except on Sat, May 2 when available from 4-7 pm. 

Three courses $46pp

FIRST COURSE

(Choice of)

  • ARUGULA SALAD

    with lemon, pine nuts & parmesan

    gluten free, vegetarian

  • CACIO E PEPE ARANCINI

    with spicy tomato

    vegetarian

  • EGGPLANT PARMESAN

    with burrata, fried eggplant & oven-roasted tomatoes

    vegetarian

  • SPANISH OCTOPUS

    with italian butter beans, fresno chili & chorizo vinaigrette

    Supplement $10

MAIN COURSE

(Choice of)

  • RICOTTA CAVATELLI

    with broccoli pesto, spring garlic & calabrian chili

    vegetarian

  • ROASTED ATLANTIC SALMON

    with fregola, sugar snap peas & shiitake mushrooms

  • VEAL RICOTTA MEATBALLS

    with parmesan, parsley & grilled sourdough

  • SKIRT STEAK

    with shishito peppers, red onion, thai basil, fish sauce & chili crunch

    Supplement $10

    gluten free

DESSERT

(Choice of)

  • SORBETS

    seasonal selection of two

    gluten free

  • CAST IRON COOKIE

    with vanilla ice cream & chocolate curls

  • CREME BRULEE

    with strawberry rhubarb & thyme

    gluten free

  • TIRAMISU

    with shaved chocolate & coffee liquor

    Supplement $3

⌯ Our menus are subject to change based on market availability & seasonality. Our normal a la carte menu will be available alongside our Spring Restaurant Week menu.

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