Chef: Jason Wright, Co-Owner

First Course

Roasted Duck & dried cherry mostarda

Second Course

Rainbow Trout Gravlox

with pickled cucumber & hovmastaras dressing

Third Course

Lambs Ear Pasta

with milk-fed ground veal, capers, Italian parsley & shaved grana

Fourth Course

Roman Oxtail Stew

with chèvre polenta & a pine nut gremolata

Dessert Course

Affogato

drowned Venetian vanilla bean gelato with

amaretto spiked espresso & almond biscotti

Menu will be announced on the Monday prior. Please note that the menu may be subject to slight changes. As always let your server know of any dietary restrictions or food allergies, as most can be accomodated.

First Chef's Table? Click here to see what to expect.