CHEF'S WEEK, TASTING DINNER MENU, 3/17 - 3/22
1) BRAISED RABBIT SALAD with Dante's cheese, dried cherries & shallot confit vinaigrette ~or~ MOULES beer-steamed, with sriracha & blue cheese
2) WILD STRIPED BASS with vegetable ragout & lobster fume ~or~ MILK-BRAISED WILD BOAR with endive & herb dumplings
2) BELGIAN WAFFLE with fig compote & hazelnut crunch ~or~ OLIVE OIL BREAD PUDDING with black dog gelato & pecal streusel
*$44 per guest, excludes beverage/tax/gratuity. Substitutions & splitting are not allowed. May not be used in conjunction with other offers or discounts.