Restaurant Week Lunch Menu

August 15-20 & 22-27

 

STARTERS

CHILLED MELON SOUP
with fresh goat cheese (Blue Ledge Farm) and extra virgin oil

SEAFOOD CHOWDER
with brown butter croutons

HEIRLOOM TOMATOES
with mozzarella pearls and opal basil (Eva's Garden)

 

MAINS

HANDCOUT PASTA
with summer squash, mint butter and pecorino

ROASTED VEAL SANDWICH
with piquillo pepper and shallot jam

CARIBBEAN SHRIMP (LAUGHING BIRD FARMS) SALAD
with green goddess dressing and tarragon

 

DESSERTS

SALTED CARAMEL ICE CREAM SUNDAE

STONE FRUIT AND BLUEBERRY COBBLER
with brown butter ice cream

CHILI AND CHOCOLATE (TAZA CHOCOLATES) PANNA COTTA
with shortbreads

 

Joseph Margate, Executive Chef

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