Restaurant Week Menu 2019

1st Course

Choose One

Gazpacho with Crispy Jamon Serrano
Beet and Local Blackberry Salad with Fresh Mozzarella and Beet Vinaigrette
Chorizo Spiced Beef Skewer with Caramelized Corn Salad

2nd Course

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Thai Spiced Pork Tenderloin, Roasted Carrots and Carrot Top Green Sauce
Steamed Sockeye Salmon with Farmer Vegetables, Olive Crumbs and Saffron Aioli
Esploso Estate- Summer explosion of Grilled and Roasted Farmer Vegetables on a sheet of Grist Provisions pasta

3rd Course

Blue Jacket Chevre with White Mountain Honey and Bee Pollen

4th Course

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Lavender Panna Cotta with Rhubarb Soup
Almond Cake with Vanilla Cherry Compote
Peach Semifreddo with Peach Sauce

30.19

Does not include tax or gratuity