Restaurant Week

Two course luncheon for $26 / Three course dinner for $42 per person

APPETIZERS
Warm Summer Corn Vichyssoise
Clayton’s crabmeat, charred corn, tarragon oil

The Wedge
blue cheese, hardboiled egg, bacon, heirloom tomatoes

Homemade Smoked Salmon
cucumber, apple, sauce gribiche, croutons

'21' Caesar Salad
romaine, aged Parmesan, garlic croutons

MAIN COURSES
Faroe Island Salmon
olives, quinoa, chickpeas, kale, tzatziki

Honey Mustard Roasted Chicken
Yukon gold potatoes, broccoli rabe

Vadouvan Heirloom Rice
zucchini, golden raisins, kale, spring peas, lemon yogurt (GF)

Lamb Bolognese
cavatelli, merguez, braised shoulder, roasted tomatoes, Manchego

DESSERTS
Dark Chocolate Mousse
strawberry compote, almond crunch ice cream

Flan Parisienne
warm berries, citrus caramel

Coconut Panna Cotta
lime gelée, mango chutney


Summer Restaurant Week runs July 23 through August 17 (Monday-Friday only).

$8 dessert supplement for lunch. Please note beverages, tax and gratuity not included. Menu subject to change.

Executive Chef Sylvain Delpique, Maîtres Cuisiniers De France / Pastry Chef Ikuma Motoki