Restaurant Week
January 12th-21st
THREE COURSE DINNER
$44 per-person
APPETIZERS
choice of
PORTOBELLO MUSHROOM ROCKEFELLER
creamy spinach | parmesan reggiano | bread crumbs | romesco sauce
FRIED BRUSSEL SPROUTS
bacon | apple cider gastrique
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SOUP or SALAD
choice of
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SILVA’S PORTUGUESE BEAN SOUP
red beans | kale | linguica | spices
LITTLE GEM SALAD
avocado green goddess dressing | pickled onions | cherry tomatoes | cotija cheese | candied bacon
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ENTREES
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choice of
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GRILLED SALMON*
grilled asparagus | roasted potatoes | dill and lemon compound butter | romesco sauce
STUFFED CHICKEN BREAST
almond crusted | cherries | apricots | port wine cream sauce | wild mushroom risotto | truffle oil
CHEESE STUFFED AGNOLOTTI PASTA
fromage blanc | mozzarella | parmesan | roasted butternut squash | fine herbs | kale |
brown butter sauce | almonds
BLACKEND CAULIFLOWER STEAK
romesco | roasted potatoes | asparagus
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Corkage fee 20 Split plate charge 7 Outside dessert fee 2.50 per person
20% Gratuity for parties 13 or larger
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*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
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Executive Chef Rebecca Pasqual