Restaurant Week (1)

lemon beurre blanc , red pepper aioli...

homemade dressing & croutons

garden vegetables, choice of dressings

candied pecans, wontons, goat cheese

broccoli, carrots, celery, spring radishes, garlic flatbread toast points

wonton crisps, rice & beans, Thai basil oyster sauce

roasted asparagus, cognac peppercorn cream sauce, deep-fried doorstop wedge potatoes.

Chef Derek's choice of fish … seared fish, steamed green beans, tricolor fingerling potatoes, 
lemon caper dill beurre blanc GF

roasted baby rainbow carrots, mashed potatoes, hoisin mushroom barbeque sauce

Thai sweet chili butter, wild rice & beans

clams, shrimp, swordfish, linguica, herb + caper garlic cream, wilted spinach, garlic crostini