CALL TO MAKE YOUR RESERVATION TODAY! 609.884.9090  


$29* Three Course Winter Prix Fixe Menu

March 5th, 8th and 9th

Amuse Bouche

First Course

Seared Crab Cake, Jicama Slaw, Mache, Whole Grain Mustard 

Wild Arugula & Feta Salad, Red Onion, Roasted Beets, Herb Aioli

 

Seafood Chowder, Apple Smoked Bacon, Fennel, Monkfish, Clams, Shrimp, Lobster


Second Course 

Lobster Agnolotti, Swiss Chard, Toasted Pine Nuts, Lobster Nage


Roasted Chicken, Parsnip Puree, Chanterelles, Haricot Verts, Roasted Chicken Jus 


Braised Pork Shank “Stew,” Potato Puree, Rosemary Pork Jus

 


Third Course 

 Banana Fritters, Caramel, Candied Pineapple Ice Cream

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


Vanilla Panna Cotta, Blueberry Syrup, Crushed Pistachios, Green Tea Ice Cream


$ 29    Prix Fixe*

Executive Chef     Carl Messick

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