Alternative Options
All prices subject to a 24% Service Charge and 8.9% Sales Tax
Consuming raw or undercooked meats, poultry, seafood, shellfish or egg may increase your risk of foodborne illness.
LUNCH
Monday
Morel Mushroom Tart with Celery Root Puree and Sherry Reduction
Tuesday
Grilled Spring Vegetables with Romesco Sauce
Wednesday
Cheese Dumplings, Pepper Confit and Fresh Sage
Thursday
Spring Vegetable Flan, Balsamic Marinated Beets and Arugula Salad
Friday
Golden Lentil Chili Paired with a Mozzarella-Basil Panini
Saturday
Sweet Potato Croquettes with Leeks and Fava Bean Ragout
Sunday
Stone Ground Grits Sweet Grass Goat Cheese and Spring Peas
Monday
Romano Bean Stew with Oven-Dried Heirloom Tomatoes
Tuesday
Farro Risotto in Crisp Filo, Sauteed Leeks
Wednesday
Spinach and Vidalia Onion Tart, Mushroom Ragout and Baby Frisee
Thursday
Crispy Zucchini-Potato Cakes with Fava Bean Puree and Macerated Rhubarb
Friday
Morel Mushroom Cannelloni, Sugar Snap Peas and Scallion Ragout
Saturday
Spring Vegetable Souffle, Crisp Arugula and Reggiano Salad, Pine Nuts with Lemon Dijon Dressing
Sunday
Mascarpone Polenta with English Peas and White Truffle Oil