Restaurant Week Lunch

brioche croutons, rosemary cream

foraged mushrooms, grana, crème fraiche

deviled egg mimosa, poppy seeds, micro greens

red wine braised chicken, mashed potatoes, mushrooms, pearl onions, carrots, bacon lardon

roasted golden squash, green zuchinni, pebble potatoes, citrusy nage sauce

roasted celery root, butternut, fennel, potatoes & tomatoes, with swiss chard, an organic egg, saffron vegetable broth, rouille & aged comte