a three-course plated meal with choice of soup or salad and entrée






 Freshly baked artisan bread served with herbed butter

(choose one)

Potato Leek Soup (V)

Spring Salad (V, Vg, G)
garden fresh greens and vegetables with herbed vinaigrette

Beet Salad (V, Vg, G)
roasted beets, bib lettuce, goat cheese, and red wine vinaigrette

Caesar Salad
Romaine lettuce, house-made Caesar dressing, croutons, anchovies and Parmigiano-Reggiano cheese


(choose one)

Grilled Wild Salmon (G)
red beets, roasted fingerling potatoes and saffron cream

Grilled Chicken (G)
braised green beans with lemon butter and tarragon potatoes

Steamed Mussels
cabbage, tomato bouillabaisse, and grilled herb toast

Truffled Asparagus Risotto (V)
shaved Parmesan cheese and fresh greens

Grilled Flat Iron Steak (G)
black pepper demi-glace, French fries and seasonal vegetables

Wild Mushroom Pasta (V)
basil cream with wilted arugula and lemon wine