REstaurant week
FEBRUARY 27 - mARCH 2
course dinner|40

Three Course Prix-Fixe Menu | 40 per person
Wine / Bubbly Pairings | 20 per person
Craft Cocktails Available
Thursday thru Sunday Dinner

First Course
(your choice of 1)

CREAMY TOMATO DILL SOUP {V}

BEER BATTERED FRIED PICKLES {V}
dill cream cheese 

RUSTIC PRETZEL BITES {V}
ale cheese sauce

BEEETS & GREENS
Red & candied beets, cashews, mixed greens, blue cheese dressing

Second Course
(your choice of 1)

SCALLOP ALFREDO
Seared scallops, white wine alfredo, parmesan toasted crostini

 POLPETTE AL SUGO
Italian meatballs, creamy parmesan polenta, marinara

CHICKEN POT PIE
roasted chicken, creamy velouté, peas, root vegetables, butter pie crust

BAKED MACARONI & CHEESE {V}
house-made cheese sauce, cavatappi, pretzel breadcrumbs

MUSHROOM TRUFFLE BURGER
local ground beef, caramelized onion, cremini mushrooms, swiss, truffle aioli, brioche bun, served with fries & garlic aioli

PORK BELLY BLT
Crisp pork belly, butter lettuce, tomato jam, garlic aioli



Third Course
(choice of 1)

Pots De Crème

Champagne Buttercream Cupcake

Chocolate Buttercream Cupcake

Glute Free Chocolate Buttercream Cupcake

PLEASE NOTE, A 5% FAIR & LIVING WAGE FEE HAS BEEN ADDED TO ALL CHECKS. THIS SURCHARGE IS PROPERTY OF THE RESTAURANT AND IS NOT GRATUITY.
THANK YOU FOR YOUR SUPPORT.

WE MAKE EVERYTHING FROM SCRATCH AND IN HOUSE USING AS MANY
LOCAL INGREDIENTS AS POSSIBLE.

v = is or can be made vegetarian upon request
gf = is or can be made gluten-free upon request

✝ = items containing raw or undercooked ingredients may increase your risk of foodborne illness.

Our food is prepared in a common kitchen with risk of gluten exposure and nut cross-contamination. Individuals with gluten sensitivity and nut allergies should exercise discretion.