Restaurant Week 2019  
3 - COURSE DINNER $35

Appetizer

Soup of The Day
chef’s seasonal selection

Arugula Salad
sautéed mushrooms, roasted Japanese sweet potato,
mango vinaigrette roasted pecans  

Caesar Salad (Vegan) 
house made vegan dressing, herb croutons, smoked tempeh

 Oyster Pan Roast
 poached oyster in fish fumet with cream, braised leeks, rutabaga
served with a side of grilled bread

Cedar Smoked Salmon
capers, pickled fennel, citrus chive cream, arugula and frisée, champagne vinaigrette

Seared Scallops  
 apricot mint sauce, brunoise

Entrée

Fish of the Day
chef’s selection
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Chicken Suprême
stuffed with wild mushrooms, spinach, goat cheese, over spinach risotto & mushroom cream  

Rack of Lamb
crusted in pistachio and mustard, with roasted purple potatoes, onions, and rosemary reduction

Stuffed Quail 
forbidden rice pilaf, chanterelle mushrooms & duck sausage marsala infused black currant sauce 

Grilled Flat Iron Steak   
creek stone farm flat Iron steak, potato au gratin, roasted vegetables cream of cremini reduction

Prosciutto Wrapped Pork Tenderloin 
herb and prosciutto crusted tenderloin, corn polenta, roasted vegetables

Lobster Fettuccini
Butter poached Lobster tail, house made fettuccine, parmesan and saffron  vermouth cream sauce

Sweet Potato and Rutabaga Gratin
red quinoa, preserved cherries, carrot puree and roasted vegetables 

Desserts

Espresso Crème Brûlée
Almond cake

Square Chocolate Mousse
chocolate cake crust with vanilla ice cream
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Cedar Cheese Cake
Coco Crust