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Three-course menu
$65 per person, plus tax and gratuity
available Saturday and Monday
gourmandises
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plat principaux
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desserts
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Chef de Cuisine Steven O'Neil | Sous Chef Kaitlin Greenhalgh | Pastry Chef Courtney Beyer
Saturday, February 12 • 5 - 10 PM
Sunday, February 13 • 5 - 10 PM
Monday, February 14 • 5 - 10 PM
$65 per person, plus tax and gratuity
available Saturday and Monday
choose one
choose one
choose one
Menu subject to change based on availability of ingredients.
•Eating raw or undercooked meat, poultry, eggs, or seafood may pose a health risk. For further information, contact your physician or public health department.
TUESDAY - SATURDAY • 5 - 9 PM