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Restaurant Week

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

APPETIZERS
Soup of the Day
Chef's selection of seasonal classics

Goat Cheese Ravioli
ricotta cheese, celeriac crumbs, Parmesan cream

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

MAIN COURSES
Berkshire Pork Loin
ginger-carrot purée, roasted potatoes, maple-mace jus

Coq Au Vin
red wine braised chicken thigh, celery root and parsnip purée, bacon lardons, mushrooms

Faroe Island Salmon
heirloom rice, shaved Brussels sprouts, pumpkin seeds, French curry

DESSERTS
Chocolate Cake Tart
Mascarpone whipped cream, passion fruit ice cream

New York Cheesecake
spiced strawberry compote, almond streusel

Crème Fraîche Panna Cotta
pineapple, cherry gelée


Winter Restaurant Week runs January 21 through February 8 (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

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