Boston Restaurant Week

Lunch $20.08    Dinner: $33.08

APPETIZERS

Chilled Sweet Corn Soup
with Roasted Poblano Peppers and Corn Relish

or

Salt Cod Croquette with Sauce Roullie, Lettuces
and Chardonnay Lemon Vinaigrette

or

Red Beet Tartare with House Made Crème Fraiche, Pickled Red Onion, Hard Boiled Egg, and Raspberry Beet Vinaigrette 

ENTREE

Herb Roasted Chicken Breast with Sweet Corn,
Yukon Gold Potato Confit, Caramelized Onion,
Applewood Smoked Bacon, and Natural Jus

or

Pan Roasted Striped Bass with Local Green and Yellow Wax Beans, Tomatoes, Toasted Almonds, and Pistou Vinaigrette

or

Fettuccini “La Corse” Golden Raisins, Capers, Pine nuts,
Grape Tomatoes, Arugula, and Fresh Ricotta

DESSERT

“Kir Royale”
Champagne Gelee, Strawberry Compote, and Cassis Sorbet

or

Chocolate Espresso Pots de Crème with Hazelnut Praline
and Espresso Ice Cream

or

Honey Roasted Plum and Brown Butter Tarte, Lavender and Honey Ice Cream, Earl Grey Vanilla Syrup

Executive Chef
Seth Woods

Chef de Cuisine
Barry Edelman