2026 Restaurant Week
Tuesday, June 9th – Sunday, June 14th
LUNCH MENU – TWO COURSES – $36
Choice of Appetizer
Buttermilk and Fennel Vichyssoisecrème fraiche, smoked trout roe, chives |
Crispy Gulf Oyster Nicoiselittle gem and butter lettuces, haricots verts, confit potato, boiled egg, tomato, olives, lemon-anchovy vinaigrette |
Duck Confit Salad Lyonnaisefrisee and little gems, poached egg, bacon lardons, port- soaked cherries, toasted pistachio, herb croutons, sherry-bacon vinaigrette |
Choice of Entrée
Grilled Pork Chop Financierepommes puree, marchand de vin, slivered green olives, soft herbs |
Duck a l’Orangeseared duck breast, confit duck leg, charred fennel and stonefruit salad, green peppercorn jus |
Gulf Fish Grenobloisesummer squash, confit cherry tomatoes, preserved lemon persillade |
DINNER MENU – THREE COURSES – $56
Choice of Appetizer
Buttermilk and Fennel Vichyssoisecrème fraiche, smoked trout roe, chives |
Crispy Gulf Oyster Nicoiselittle gem and butter lettuces, haricots verts, confit potato, boiled egg, tomato, olives, lemon-anchovy vinaigrette |
Duck Confit Salad Lyonnaisefrisee and little gems, poached egg, bacon lardons, port- soaked cherries, toasted pistachio, herb croutons, sherry-bacon vinaigrette |
Choice of Entrée
Grilled Pork Chop Financierepommes puree, marchand de vin, slivered green olives, soft herbs |
Duck a l’Orangeseared duck breast, confit duck leg, charred fennel and stonefruit salad, green peppercorn jus |
Gulf Fish Grenobloisesummer squash, confit cherry tomatoes, preserved lemon persillade |
Choice of Dessert
Bread Puddingbourbon-peach glaze, thyme, candied pecan dust, vanilla crème fraiche |
Chocolate Pot de Crèmepecan shortbread |
