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$29* Three Course Winter Prix Fixe Menu

February 5th, 8th and 12th

Amuse Bouche

First Course

Cauliflower Bisque, Applewood Smoked Bacon, White Truffle, Chives  Aioli

Tuna Tartar, Avocado Puree, Crispy Shallots, Micro Cilantro, Sesame Ponzu

Pan Seared Scallops, Grilled Asparagus Risotto, Shaved Grana Padano, Toasted Pine Nuts      

Second Course 

 Butter Roasted Golden Tilefish, Butternut Squash, Fingerling Potatoes, Baby Spinach, Caraway Froth 

Pan Seared Chicken Breast, Parmesan Polenta, Sautéed Broccolini, Charred Tomato Vinaigrette

Grilled Flat Iron, Baby Potato Hash, Swiss Chard, Roasted Shallot and Bacon Aioli  

Third Course 

Chocolate Espresso Pana Cotta, Charred Marshmallow, Berry Puree, Cocoa Pearls 

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

Lemon Bar, Strawberry Sorbet, Crushed Granola, Vanilla Cream, Blueberry Syrup

$ 29    Prix Fixe*

Executive Chef     Carl Messick                                Chef de Cuisine     Nick Heishman 

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