$29* Three Course Winter Prix Fixe Menu

March 12th, 15th and 16th

Amuse Bouche

First Course 

Bacon & Eggs, Pastrami Rubbed Pork Belly, 63° Egg, Sweet Pepper Hash
Whole Grain Mustard Aioli   

Hiramasa Tartare, Avocado, Cilantro, Wasabi Tobiko, Miso Vinaigrette 

Market Green Salad, Shaved Grana Padano, Almonds
Cherry Tomatoes, Pickled Shallots, Hazelnut Vinaigrette   

Second Course 

Rare Seared Scottish Salmon, Marinated Cous Cous, Fennel, Arugula
Fennel Pollen, White Balsamic 

Roasted Golden Tilefish, Barley Risotto, Broccolini, Red Wine 

Grilled NY Strip Steak, Herb Potato Puree, Asparagus, Foie Gras Butter, Horseradish Aioli 

Third Course 

 Warm English Date Pudding, Vanilla Ice Cream, Caramel 

Vermont Cheese Tasting, Honey Roasted Almonds, Toast Points, Pear Chutney 

Vanilla Panna Cotta, Candied Rhubarb, Crushed Pistachios, Pluot Sorbet, Lemon Cream

$ 29    Prix Fixe*

Executive Chef     Carl Messick

*tax and gratuity not included * Available Thursdays & Sundays and Mondays in March All Night * Excluding Holidays *