RESTAURANT WEEK

February 26 through March 1

Three Course Prix-Fixe Menu | 40 per person
Wine / Bubbly Pairings | 25 per person
Craft Cocktails Available

First Course
(your choice of 1)

CREAMY TOMATO DILL SOUP {V|GF}
dill crème fraiche

BACON JAM BRUSCHETTA {GF+3}
fig, chili, french bread

 FRIED SWEET PLANTAINS {V|GF}
hot honey, crispy prosciutto, green apple matchsticks

SPINACH ARTICHOKE DIP {V}

BEEF BREAD {GF+3}
red wine braised short rib, butterkäse, caramelized onion cream cheese, bordelaise, baker’s field bread

 MINI ITLALIAN BEEFS
shredded short rib, giardiniera aioli, arugula, potato bun

 SUN DRIED TOMATO & OLIVE TEPINADE {V|GF}

Wine Pairing | Hess Shirtail Sauvignon Blanc

Second Course
(your choice of 1)

CREAMY BASIL PESTO RISOTTO {V | GF}
garlic charred cherry tomato, burrata, garlic crouton crumb

 COPPER SMASH BURGER
local ground beef, cheddar, caramelized onion, copper hen sauce, brioche bun, served with fries & garlic aioli
add bacon, fried egg +6 per
gluten free +3.5
sub field greens salad +4

CHICKEN SNITZLE
sauteed mushroom gravy, crispy spaetzle

CHICKEN POT PIE
roasted chicken, creamy veloute, root vegetables, peas, butter pie crust

 BAKEED MACARONI & CHEESE {V}
house-made cheese sauce, cavatappi, panko breadcrumb
add bacon +6 / add wild mushrooms +6 / add grilled chicken +9/ add fried chicken +9

Wine Pairing | Chemistry Cabernet Sauvignon

Third Course
(choice of 1)

 Golden Butter Vanilla Cupcake

Red Velvet Cupcake
Chocolate Buttercream Cupcake

Glute Free Chocolate Buttercream Cupcake (+1)

 Wine Pairing | Piquitos Moscato /or/ Wycliff Prosecco

*no substitutions