Restaurant Week

JANUARY 15-25, 2026
Lunch $35 | Dinner $55

Amuse:
Sundried Tomato Focaccia and Herb Oil
Welcome Cocktail: Olive Branch (olive oil washed mini martini)

First Course:
Whipped Feta Creamy Feta, Cranberry Mostarda, Sundried Tomato and Pine Nut Relish, Cumin Seed Crackers GF+/C+/V
Wine Pairing: Sylvaner

Paella Rice Fritters Breaded Arborio, Spanish Chorizo, Bravas Sauce, Roasted Garlic Aioli GF/C/V+
Wine Pairing: Tempranillo

Kimchi Stew Sweet and Spicy Broth, Carrots, Cabbage, Tofu GF/C/DF/V/VV
Wine Pairing: Riesling

Pork Belly Crispy Pork Belly, Squash Puree, Blackberry, Salsa Macha GF/C/DF+
Wine Pairing: Viognier

Second Course:
Salmon Fettuccine Cured Salmon, Dill Burree, Mukimame, Handmade Fettuccine, Lemon Kale Gremolatta GF+/C+
Wine Pairing: Chardonnay

Marinated Pork Tenderloin Thai Brined Pork Medallions, Rice Noodles, Garlic Chili Oil, Veggies, Charred Pineapple Relish GF/C/DF/V+/VV+
Wine Pairing: Rose

Scallop Fresh Diver Scallop, Tomato Annise Butter, Baby Bok Choy, Chile Seed Crunch, Arugula GF/C
Wine Pairing: Pinot Noir

Black Bean Falafel Seared Falafel Cakes, Creamy Harissa Hummus, Fruited Cous Cous, Zhug, Dill Mint Emulsion GF+/C+/DF/V/VV
Wine Pairing: BP Blend

Dessert:

Fundae Sundae Vegan Chocolate Ice Cream, Cherry Jam, Candied Sesame, Whipped Cream GF/C/DF+/V/VV+
Wine Pairing: R.L. Bueller Port

Espresso Tres Leches Chocolate and Espresso Soak, Whipped Cream, Chocolate Curls, Raspberry V
Wine Pairing: Moscato

Apple Cider Cake Brown Butter Maple Frosting, Rum Simple, Praline Crumble, Orange Whip V
Wine Pairing: Prosecco

MAKE A RESERVATIONMAKE A RESERVATION