Restaurant Week
July 21-August 24
Lunch (Monday-Friday), $30 for 2 courses
Dinner (Sunday-Friday), $45 for 3 courses
Brunch (Sunday), $30 for 2 courses
Lunch
-
STARTERS
-
Corn Soup
Sweet and sour blueberries, black truffle popcorn
-
Heirloom Tomatoes
Torched avocado, cucumber water, pickled cipollini, za’atar
-
Celery Root Latke
Pear butter, horseradish, lots of chives
-
MAINS
-
The 1889
San marzano, vermont mozzarella, basil
-
Bucatini
Sungold tomato confit, basil, chile breadcrumb, 24mo parmesan
-
Chilled Tiger Shrimp
Heirloom tomatoes and focaccia panzanella, pesto
Dinner
-
STARTERS
-
Corn Soup
Sweet and sour blueberries, black truffle popcorn
-
Heirloom Tomatoes
Torched avocado, cucumber water, pickled cipollini, za’atar
-
Celery Root Latke
Pear butter, horseradish, lots of chives
-
MAINS
-
Bucatini
Sungold tomato confit, basil, chile breadcrumb, 24mo parmesan
-
Pan Roasted Salmon
Mussels, farro, market greens
-
Grilled Pork Neck
Jimmy nardello peppers, white beans, cherry mostarda
-
DESSERT
-
Pavlova
Grilled stone fruit, blackberries, vanilla creme fraiche
-
Panna Cotta
rosewater, pistachio, harry’s strawberries
-
Selection of Sorbet
Brunch
-
STARTERS
-
Morning Fruit
Mango, bananas, berries, apricot tonic
-
House Granola & Yogurt
Turmeric puffed grains, dates, pomegranate
Vegan Coconut Yogurt
-
MAINS
-
Smashed Avocado
Overnight tomatoes, 7 grain toasted, poached egg, za'atar
-
Chilled Tiger Shrimp
Heirloom tomatoes and focaccia panzanella, pesto
-
Hangover Sandwich
Fried eggs, bacon, cheddar, avocado, onion rings, everything bun, fries