Saturday Chef's Menu Underline Image

Every Saturday, join us for a special three-course meal celebrating the freshest offerings from our local farmers and purveyors.

CHEF’S MENU | April 28

ASPARAGUS VICHYSSOISE 
black garlic mustard, shaved asparagus, crispy potato
pairing: 2015 Jean Paul Picard Sancerre Loire Valley, France

RABBIT RAGOUT
slow-cooked rabbit, pappardelle pasta, fennel, peas, asparagus
pairing: 2016 Vietti Arneis Piedmont, Italy

CREPES
bananas, creme fraiche, lemon, curried cashews
pairing: La Spinetta Biancospino Moscato d’Asti DOCG, Piedmont, Italy

dinner + pairings | 57

dinner | 38

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