ENJOY A DELICIOUS WEEKLY CHEF'S SPECIAL
Poussin
First Course
Chargrilled Pork Belly
Chargrilled Duroc pork belly with Meyer lemon Chimichurri and red cabbage.
Second Course
Special Salad
Locally grown hydroponic romaine leaf blades with seasonal melons, orange Supremes and Spanish Serrano ham.
Third Course
Poussin
Grilled poussin with burrata polenta and sweet peas, finished with a demi-glace.
Fourth Course
House-made Lemon Curd
Lemon curd with pecan praline.
$59
Suggested Wine Pairing
2019
El Enemigo
Mendoza
Delicate notes of honeysuckle and chamomile flowers with pear and pineapple aromas in the glass of this elegant Chardonnay. The creamy palate is flavorful with concentrated citrus, tropical fruit and vanilla notes backed by nice acidity. It has a lingering finish with pleasant, sweet oaky flavors on the palate.
$65 bottle
Other Featured Wine
2015
Spring Street
Napa
Deep ruby at its core, with a medium ruby rim. The nose is a mixture of sweet and savory aromatics; Cherry tart and fresh plum elements are matched with sage, mint and cedar.