Restaurant Week Spring 2019

Romaine heart, croutons, white anchovy, pecorino romano

Limoncello, arugula, grape tomato, reggiano-parmesan, balsamic glaze

Cherry tomato spinach risotto, garlic, white wine butter sauce

Ricotta gnocchi, wild mushrooms, marsala sauce

Romaine heart, croutons, white anchovy, pecorino romano

Vegetable braised lentils, brown butter sauce

Garlic spinach, maytag butter, mashed potato