The ever-changing Four-Course Exploration Menu, offered Monday through Friday, is the chef’s way of exploring cuisines of a variety of geographical destinations, cultures, and traditions. Such varieties include Ireland, Armenia, Mexico, Rome, Bologna, as well as some whimsical yet elevated executions of the traditions of State Fair, Supper Clubs, and Tailgate food.
Spring in Alsace 49.
Roasted Ramp Tart, Red Wine Syrup
“Coq Au Riesling” – Riesling Braised Pheasant and Pea Dumplings, Natural Jus
“Trout Choucroute” – Grilled Lake Trout with Radish and Wine Potatoes, Turnip Green Puree, Grilled Turnip Kraut
Rhubarb and Dried Apricot Strudel, Burnt Hazelnut Ice Cream