Restaurant Week

Appetizers

Cider Braised Sunchokes with Frisee, Apple Butter, and Pickled Cranberries

Gin Cured Salmon with Beets, Pickled Shallots, and Crispy Garlic

Smoked Mussels with Tonnato, Fingerling Potato, Celery, Mojama, and Calabrian Chili

Crispy Pork Belly with Radicchio and Hazelnut Mustard

Duck Confit with Parisian Gnocchi, Leeks, and Red Wine Sauce

Daube Normandy - Braised Beef with Cider, Carrots, and Turnips over Pommes Puree

Pan Roasted Cod with French Lentils, Fennel, Preserved Peppers, and Castelvetrano Olives

White Wine and Herb Risotto with Dunk's Mushrooms and Parmesan

Brandy Apple Cake with Salted Caramel and Streusel

Enna Chocolate Souffle with Creme Anglaise

New England Cheese Duo with Accompaniments

We generally can't do large groups, but if a buyout private restaurant experience is what you are looking for drop us a note!