Menu and contact information for the 2013 Spring Restaurant Week.
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- Spring salad of mixed greens— Tossed in champagne honey vinaigrette, with grapefruit wedges, prosciutto and Pecorino Romano.
- Bruschetta with duck confit and gorgonzola— Drizzled with raspberry sauce and topped with micro basil.
- Chilled potato and asparagus soup— With fresh lump crab meat and chives.
- Braised beef short ribs with au jus over parsnip and potato hash— With brown butter Brussels sprouts.
- Saffron ravioli stuffed with rockfish and crab— Simmered in court bouillon with tomato concasse and Crimini mushrooms.
- House made sausage and stewed white beans— With pancetta and swiss chard.
- Rum raisin gelato over pound cake— Drizzled with a rum royal icing.
- Tiramisu ice cream sandwich with chocolate ganache— And mocha whipped cream.
- Carrot cake— With french vanilla gelato and caramel sauce.