Available for dinner Friday July 12th through Sunday July 14th
Ahi Tuna Carpaccio
Citrus dressing, arugula, shaved fennel
Warm Beet Napoleon
Roasted beets, goat cheese, frisée, Dijon vinaigrette
Gigot D’Argneau
Roasted lamb shoulder, chickpea ragout, fava beans, carrots, merguez and garlic confit, thyme lamb jus, fresh parsley
Roasted Cod
Artichoke barigoule, basil emulsion
Raspberry Creme Brûlée
Triple Chocolate Cake
