Table d'Hote

beef tongue

sweetbreads, chanterelle mushrooms, black
garlic, horseradish aïoli

tartare

salmon, tomato & tarragon, crispy skin, scallion
& frisée salad
…………….

cornish hen

seared breast, buttermilk fried leg & thigh, confit
fingerlings, garlic scape purée, grilled zucchini,
thyme jus

beef cheek

celeriac, little neck clams, fried brussel sprouts,
demi-glace
…………….

dessert

guest’s choice

$40

(taxes and gratuity not included)

Matthew Kelly – Chef de Cuisine