Restaurant Week Dinner Menu
August 8-19th
Dinner Menu
- Chef's Choice Offer: 3 Courses for $30 or a la carte
-
Course One:
CHOOSE ONE:
Peas and Carrots: Local carrots, marinated peas, sunflower seed pesto, preserved lemon, ancho honey [V, GFO]
Tomato Burrata Toast: Roasted yellow tomatoes, Visser Farms Heirloom cherry tomatoes, sun dried tomatoes, Nantucket Bakery multigrain bread, balsamic reduction
Heirloom Tomato “Gazpacho”: Middle Branch Farm Toms, charred sweet corn, green goddess, buttered bread crumbs [V+,V, GFO]
Watermelon and Arugula Salad: feta cheese, poppy seed-buttermilk vinaigrette, golden beet, mint [V+, V, GF] -
Course Two:
CHOOSE ONE:
House Smoked Beef Short Rib Sandwich:kaleslaw, zesty BBQ sauce, sesame brioche bun, Farm Country white cheddar, served with fries or salad [GFO]
Duck & Waffles: Crispy fried duck leg confit, T.C. Balaton cherries, pistachio-cardamom spiced waffle, pomegranate molasses
Pan Roasted Wild-Caught Alaskan Sockeye Salmon: Local Chippewa potatoes, shallot, thyme, green beans, sweet corn broth, pepper jam [GF] -
Course Three:
CHOOSE ONE:
Carrot Cake: Candied pecans, pineapple, rum smoked raisins, cream cheese frosting
Chocolate Mousse: Dark chocolate cookie crust, strawberry-rhubarb compote, cocoa nibs -
Additional Offers:
A la Cart Options:
Peas and Carrots $9 [V, GFO]
Tomato Burrata Toast $7 [V+,V, GFO]
Watermelon and Arugula Salad $12 [V+, V, GF]
House Smoked Beef Short Rib Sandwich $15 [GFO]
Duck & Waffles $21
Pan Roasted Wild-Caught Alaskan Sockeye Salmon $28 [GF]
Carrot Cake $5
Chocolate Mousse $7
