Saturday, August 17th – Sunday, August 18th 11:30am – 2:30pm 3 courses | 25 per person
| Reservations |
** restaurant week menu is per person, please no splitting
( choose one )
UOVO soft poached egg, caramelized onion, asparagus, truffle fonduta, crostini
AVOCADO TOAST smashed avocado, crispy speck, arugula, pickled onion, calabrian chili aïoli
CAVOLFIORE crispy cauliflower, calabrian chili aïoli, chive
RICOTTA PANCAKES maple mascarpone, blueberry-orange jam
CARBONARA spaghetti, poached egg, pancetta, scallion, parmigiano
PANE E UOVO creamy pork ragu, brioche, egg, chive
TORTA DI FORMAGGIO matcha cheesecake, white chocolate, banana
NOCCIOLA hazelnut-chocolate mousse, espresso, raspberry
SORBETTI seasonal sorbet selections
CORPORATE CHEF Bill Dorrler — EXECUTIVE CHEF Kris Jimenez
*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have a medical condition
