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)
-
Almonds, Olives and Garlic
Gluten Free Vegan Vegetarian
-
Chef’s Meze
Fava Potato Hummus, Baba Ghanouj and Muhammara with pita toasts Nuts Vegetarian
-
Asparagus Salad
with hard egg, radishes, mustard greens and dill gribiche vinaigrette Gluten Free Vegetarian
-
Spring Poblano Soup
with crab crema (optional) Gluten Free Shellfish Vegetarian
-
Ryegate Duck Egg en Cocotte
with serrano ham and local bluefin tonnato Gluten Free
-
House Bread and Spread
serves 2
-
Mussels Billibi
with baguette Gluten Free Shellfish
-
Snail and Mushroom Gougère
with ramp leaf pistou
Main Course (choose one)
-
Banana Leaf Poached Finfish
with coconut rice grits, spinach and lemongrass piri piri Fish Gluten Free Available
-
Cigar Borek
with spring vegetables, muhammara and chermoula Nuts Vegetarian
-
Duck Leg Confit
with mushroom wild rice and tomato pappu Gluten Free
-
Marinated Leg of Lamb
with roasted radishes and favas, root puree and sunchoke chips Gluten Free
-
Vernon Family Farm Chicken Ballotine
with collard greens, squash purée and velouté
Dessert or Cheese (choose one)
-
Mango and Passionfruit Tiramisu
with marinated mango
-
Choclate Pistachio Pie
with pistachio dust Gluten Free Nuts Vegan
-
Cheese Board
one cheese with house mustard, house pickle, toast and sweet condiment
-
Sweet Pea Lemon Meringue Bar
with sweet pea mousse
