Chef's Table with Jason Wright
Time & Location
About the Event
Chef: Jason Wright, Co-Owner
Roasted Duck & dried cherry mostarda
Rainbow Trout Gravlox
with pickled cucumber & hovmastaras dressing
Lambs Ear Pasta
with milk-fed ground veal, capers, Italian parsley & shaved grana
Roman Oxtail Stew
with chèvre polenta & a pine nut gremolata
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.