Lunch $20

First course selection

Smoked potato bisque
roasted pork, crème fraîche

Scarborough Farms “amazing mix,”
Fuji apple, purple haze, Minus 8 vinaigrette

Wild mushroom risotto
toasted Parmesan

Main course selection

Ocean water poached Tasmanian trout
spiced carrot cremieux, sweet potato fourchette, duck confit, market mizuna

Jidori chicken breast
crispy potato and caramelized onion ragoût, wild arugula,
Dijon cranberry jus

House made pappardelle
melted leeks, wild mushrooms, toasted hazelnuts, black truffle lemon crème

Dessert selection

House made brioche bread pudding
dark chocolate, vanilla jus

Toasted coconut crème
textures of cocoa and peanut

House made ice creams and sorbets

Dinner $40

First course selection

Smoked potato bisque
roasted pork, crème fraîche

Scarborough Farms “amazing mix,”
Fuji apple, purple haze, Minus 8 vinaigrette

Wild mushroom risotto
toasted Parmesan

Main course selection

Ocean water poached Tasmanian trout
spiced carrot cremieux, sweet potato fourchette, duck confit, market mizuna

Jidori chicken breast
crispy potato and caramelized onion ragoût, wild arugula,
Dijon cranberry jus

House made pappardelle
melted leeks, wild mushrooms, toasted hazelnuts, black truffle lemon crème

Dessert selection

House made brioche bread pudding
dark chocolate, vanilla jus

Toasted coconut crème
textures of cocoa and peanut

House made ice creams and sorbets

Chef Jason Petrie

Question: How long have you been a chef?
Answer: 10 years         

Question: How long have you been at this restaurant?
Answer: 1 year and 1 month

Question: Who or what inspired you to become a chef?
Answer: food inspired me to be a chef.  Ive always loved it, everything about.  I remember being 5 years old and really appreciating a full salmon, watching my dad break it down, eating it raw, then cooked, then cured, then smoked, ect.  It was amazing to me.  I was always the annoying kid going to restaurants asking what was in each dish and why it was in there.

Question: What do you enjoy most about your profession?
Answer:   the food and the people, both the staff and the guests.  We work in a world with people loving what they do and people eating and experiencing what we love.  It’s a very harmonious thing.

Question: When you’re not in the kitchen what are you doing?
Answer:  hanging out with my beautiful wife, going to the beach and flying our kite and playing Frisbee.  And eating and drinking at other restaurants. 

Question: What is your most popular dish?
Answer:   we change our menu so often that it is hard to find a favorite or most popular.  I like to think that myself and my crew are constantly evolving…but If I had to pick one it would be our baby beet salad with burrata mozzarella

Question: Your last meal on Earth would be??
Answer:  great sushi, great sake, great beer

Question: What's your favorite item on the Restaurant Week Menu?
Answer: ocean water poached sea trout, spiced carrot cremeaux, sweet potato fourchette, duck confit, market mizuna