Spring Restaurant Week Menu 2026
3 Course Prix Fixe Menu for $52, not including tax and gratuity
This menu is available from Thursday April 9th- Sunday April 19th. This will be the only menu offered these nights.
All menu items will also be available a la carte as well.
We are closed on Monday April 13th.
First Course (choose one)
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Almonds, Olives and Garlic
Gluten Free Vegan Vegetarian
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Chef’s Meze
Fava Potato Hummus, Baba Ghanouj and Muhammara with pita toasts Nuts Vegetarian
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Asparagus Salad
with hard egg, radishes, mustard greens and dill gribiche vinaigrette Gluten Free Vegetarian
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Spring Poblano Soup
with crab crema (optional) Gluten Free Shellfish Vegetarian
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Ryegate Duck Egg en Cocotte
with serrano ham and local bluefin tonnato Gluten Free
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House Bread and Spread
serves 2
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Mussels Billibi
with baguette Gluten Free Shellfish
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Snail and Mushroom Gougère
with ramp leaf pistou
Main Course (choose one)
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Banana Leaf Poached Finfish
with coconut rice grits, spinach and lemongrass piri piri Fish Gluten Free Available
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Cigar Borek
with spring vegetables, muhammara and chermoula Nuts Vegetarian
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Duck Leg Confit
with mushroom wild rice and tomato pappu Gluten Free
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Marinated Leg of Lamb
with roasted radishes and favas, root puree and sunchoke chips Gluten Free
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Vernon Family Farm Chicken Ballotine
with collard greens, squash purée and velouté
Dessert or Cheese (choose one)
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Mango and Passionfruit Tiramisu
with marinated mango
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Choclate Pistachio Pie
with pistachio dust Gluten Free Nuts Vegan
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Cheese Board
one cheese with house mustard, house pickle, toast and sweet condiment
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Sweet Pea Lemon Meringue Bar
with sweet pea mousse

