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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

DINNER
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