Restaurant Week
Restaurant Week
Appetizers
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Lobster Bisque Soup
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Mussels Mariniere
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Wedge Salad
Main Courses
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Rosemary Marinated Lamb Shank
With garlic mashed potatoes
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Bouillabaisse
French Riviera stew, shrimp, salmon, clams, and mussels in a saffron broth
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Honey-Zaatar Chicken
With pearl couscous and ratatouille
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Fresh Pappardelle
With black truffle cream sauce
Desserts
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Lemon Meringue
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Blood Orange Sorbet
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Chocolate Mousse