Winter Restaurant Weeks
January 25th – February 7th
$55 per person | excluding tax & gratuity
Kindly select one from each course.
Starter
Classic Wedge Salad GF
balsamic marinated red onion, Moody Blue cheese, yuzu peppercorn dressing, housemade bacon lardons
Parsnip & Apple Bisque GF
crispy apple strings
Point Judith Calamari
balsamic tomato gastrique, baby arugula, Castelvetrano olives, artichoke hearts and house pomodoro
Main Course
Heritage Pork Chop
sweet potato puree, bacon & lager braised red cabbage, dark cherry & peppercorn demi, caramelized cipollini onions
Oven Baked Cod GF
lemon & bacon gremolata with oven braised Swiss chard
8oz Filet Mignon
sauteed garlic broccolini, winter celeriac puree
Walnut & Cauliflower Bolognese
braised in black garlic & tomato, chef’s herb medley, red wine braised Swiss chard and fresh rigatoni pasta
Dessert
Maple Creme Brulee
ginger miso shortbread and candied pecans
Portuguese Bread Pudding
with caramel, currants and Chantilly cream
Sorbet Tasting GF
blood orange & rosemary, coconut, and banana passionfruit
Elevate Your Dish
(3) U10 Seared Scallops +$20
Lobster Tail (6oz) +$22
3 Glass Wine Pairing +$20
*Raw or partially cooked food can increase your risk of foodborne illness. Please advise your waiter of any food allergies or dietary restrictions.
