Restaurant Week March 6th - 12th


3 courses - 39.

ENTREE

roasted baby carrots fennel pollen, orange segments, black olive, yogurt the girl & the fig, 2016 Grenache Rose

PLAT

grilled lamb t-bone

spring onion sunchoke & kale hash

Juicy Rebound, 2013 Juicy Villages Red Blend

DESSERT

rhubarb tart tatin

strawberry ice cream

Domaine de Durban, 2014 Muscat de Beaumes de Venise

bistro wine flight paired with the menu

three wines. add 12.

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