Restaurant Week - Winter 2026 Dinner

roasted squash soup with shrimp, spicy pumpkin seed gremolata, toasted pumpkin seeds

baby tuscan kale, citrus honey vinaigrette, blood orange, shaved fennel almonds, herbed ricotta crostini

marinated tomatoes, pistachio pesto, crostini

arctic char cooked on the plancha, cauliflower caponata, fennel pollen, agrodolce

mussels, calabrian chiles, tomato, basil, lemon

ricotta gnocchi with roasted wild mushroom ragu, truffle butter, pecorino

dark chocolate sauce

chocolate almond cake, vanilla gelato

limoncello blueberries, toasted olive oil cake, fresh blueberries, whipped cream