Restaurant Week Dinner Menu
- Chef's Choice Offer: 3 courses for $25
Chilled hazelnut soup
Melon and peach salad, with tasso ham and mozzarella.
Beef kafta, potato gratin, grilled asparagus, confit heirloom tomato and cipollini onion.
Candy striped and watermelon radish ravioli, walnut "cheese", parsley and mint pesto.
Miele E Ricotta
Honey ricotta cake with raspberry and lemon-basil sorbet.