November 16 - 18, 2023
$65 Three-Course Dinner Menu
5pm - Close
 

 

FIRST COURSE

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Terrine de Campagne (Country Pâté)

with Apricot and Foie Gras, Raisin Chutney and Baguette

 

SECOND COURSE

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Slow-Roasted Thyme & Honey Marinated Lamb Shank
with Taggiasca Olive au jus and Smoked Mashed Potato

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THIRD COURSE

Poached Pear in a Spiced Red Wine & Port Wine Reduction
with homemade Vanilla Ice Cream



[RESERVATIONS]