RESTAURANT WEEK MENU

$60 per person + tax

The Restaurant Week menu is not available for parties over 8 guests

Available July 18th through August 21st
Sunday to Friday, Saturday excluded

SMALL PLATES
choose one:

LOCAL BURRATA (v, gf)
Golden Bantam corn, arugula, pickled onions, EVOO, balsamic

HILLSIDE SALAD (v, gf)
Baby watercress, Persian walnuts, Brie Fermier, Nashi Pear, pistachio mango vinaigrette

PEATED SHISHITO PEPPERS (vg, gf)
Maldon sea salt, sweet kecap manis, with a Bruichladdich dipping sauce

AMERICAN MIYAZAKI WAGYU 2oz (gf)
Maldon sea salt, pomegranate glaze, sweet kecap manis

MAIN COURSE
choose one:

RAVIOLI (vg)

Green & yellow zucchini, sweet corn, vegan parmesan, garlic toast

BOURBON-CHILADAS (gf)
homemade corn tortillas, local mozzarella, bourbon
marinated chicken with a bourbon tomato sauce

SHREDDED SHORT RIB BUN 
Slow cooked short rib, Milam & Greene Bourbon BBQ sauce, house cut potato chips, seeded brioche bun

FAROE ISLAND SALMON (gf)
Meyer lemon soubise, sweet stem caulilini, roasted fennel

DESSERT
choose one:

COCONUT MANGO PANNA COTTA (vg, gf)
Vegan chocolate shell, coconut mousse, mango and passion fruit compote

CHOCOLATE CAKE (v)
Chocolate sponge cake, chocolate truffle mousse, dark chocolate fudge

BARREL AGED COFFEE GELATO (v, gf)

GREEN APPLE SORBET (vg, gf)

Add Cocktail Pairing $49 +tax

OAXACA EXPRESS
Mezcal, jalepeno-agave nectar, cucumber basil juice, fresh lime juice, Mexican cayenne pepper rim

SMOKING RYE OLD FASHIONED
Rye, Angostura bitters, Demerara sugar, orange zest, hickory smoke

BLACK MAGIC
Pineapple and red pepper infused vodka, shaken with St. Germain, passion fruit, and lemon juice

GF: GLUTEN FREE V: VEGETARIAN VG: VEGAN

Prix-Fixe menu dishes and cocktails are not available for customizations or substitutions

*Consuming raw or undercooked meats, poultry, seafood, shellfish or
eggs may increase your risk of food-borne illness.