September 4 & 5
BRAZILIAN FEIJOADA
slow-cooked black beans with pork shoulder, smoked sausage & bacon, served with steamed rice, sautéed collard greens, toasted manioc flour, fresh orange.
September 11 & 12
ARCTIC CHAR
roasted asparagus, market greens, lemon-butter caper sauce
September 18 & 19
LOBSTER RAVIOLI
vodka cream sauce
September 25 & 26
BEEF BOURGUIGNON
buttered egg noodles, pearl onions, mushrooms, carrots
October 2 & 3
LAMB CHOPS WITH ANCHOVY BUTTER
served with garlic herb potato galette
October 9 & 10
SHRIMP SCAMPI WITH ARTICHOKES
garlic-butter white wine sauce, artichoke hearts, housemade pasta
October 16 & 17
COQ AU VIN, MUSHROOMS
chicken braised in red wine with bacon, pearl onions & carrots, cauliflower white bean puree
October 23 & 24
MAHI MAHI WITH CILANTRO GINGER PESTO
grilled mahi mahi, cilantro-ginger-lime pesto
October 30 & 31 BUCATINI CARBONARA
pancetta, shallot & garlic in a creamy Parmigiano-egg yolk sauce, parsley
Our Weekend Specials are prepared in limited quantities, and reserving ahead means we’ll set yours aside just for you. Advance reservations for Weekend Specials close 6 hours before your reservation time to give our kitchen time to prepare.
We kindly ask that reservations—or the number of reserved specials—be adjusted at least 24 hours in advance. Please note in the 'Special Requests' if only part of your party expects to order the special. Cancellations or reductions made within 24 hours are nonrefundable.
Your early cancellation gives us the opportunity to offer your table and reserved specials to another guest. Thank you for helping us plan thoughtfully and make the most of each weekend’s menu.
