Dinner First Course

$9 / Bowl Spring Vegetable Stew

Zucchini, chickpeas, red bell peppers, sweet corn, sugar snap peas, garlic croutons


$12 Bibb & Endive Salad

Pea greens, blood orange, walnuts, dried cranberries, Manchego, champagne-honey vianigrette



Dinner Main Course

$32 Pan Seared Flounder

Calabrese pepper, grape tomato, cockle-clams Vidal Blanc sauce, roasted fennel-parmesan orzo


$23 Vegan Spring Tacos

Sweet potato, quinoa, bell pepper, grape tomato, cilantro-avocado tofu crème, gluten free tortillas


$24 Statler Chicken

Roasted chicken breast, wild mushroom farro risotto, bacon brussels petals, Blackstrap American whiskey glazez



Dessert


Chef's Tasting Menus

Spring 2018 Seasonal Five Course Tasting Menu Amuse Appetizer Intermezzo Entree Dessert