Restaurant Week Dinner

Crunchy savoy cabbage and radicchio blended with crisp Asian pear, tart cranberries, and a bright sumac vinaigrette.

A seasonal roasted sugar pumpkin soup paired with toasted marshmallow, rich date, and bright lemon gel.

Thinly sliced tuna paired with tangy pickled plum, sharp horseradish, and crisp radish for a clean, vibrant seafood dish.

Crispy fried chicken served with creamy grits, sautéed Chinese broccoli, and Aleppo pepper.

Slow-braised jerk-spiced lamb served with creamy yucca mash, avocado, and black garlic salsa.

Tender teff gnocchi served with silky sunchoke crema, creamy cashew ricotta, and fresh basil.

Creamy banana pudding layered with rich butterscotch and topped with caramelized brûléed banana.

A bright, refreshing dessert featuring Sicilian lemon, torched meringue, and toasted pine nuts.