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CHEF’S SPECIALS

week of 3/9/26

Appetizers:

++ LENTIL SOUP      14.

garnished with aged parmesan & house sourdough croutons

LOBSTER GUMBO      20.

chunks of maine lobster in a classic gumbo sauce: andouille sausage, peppers, okra in creamy roux sauce

Main:

HOMEMADE DUCK RAVIOLI    29.

brown butter with sage, black pepper & parmesan

+ SHEPHERD’S PIE     30.

slow braised lamb stew with mirepoix & mushrooms, baked with a parmesan mashed potato crust

++ CORNED BEEF & CABBAGE    26.

sliced corned beef in its own broth with cabbage, carrots & potatoes

creamy horseradish dijonaisse & homemade irish soda bread

BUFFALO PINSA     26.

rustic roman flatbread with mozzarella, buttermilk ranch sauce, crumbled gorgonzola, buffalo tossed organic chicken, red onion