Restaurant Week Lunch

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.

Soft pretzel served with cured gravlax, honey mustard, and indulgent trout roe.

A juicy dry-aged beef patty topped with roasted tomato and sharp New York State cheddar, served alongside crispy, cheese-smothered fries for a classic, indulgent burger experience

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

Nutty farro with roasted shiitake mushrooms, crisp radish, and herbaceous Golden Goddess dressing for a hearty, plant-forward dish.

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

Hot, freshly brewed coffee poured over creamy vanilla ice cream for a simple, indulgent Italian-style dessert.