3-Course Lunch

seasonal produce, fresh herbs

shallots, Tuscan olive oil, aged balsamic reduction

Riesling braised chicken legs, Shitake & button mushroom, lardon, Yukon Gold mashed potatoes, braising jus

medley of rice, seasonal vegetables, lemon-butter-caper sauce

Seasonal vegetables, fingerling potatoes, avocado, tomato, lemon juice, Tuscan olive oil, coriander

Baby arugula, Parmesan Reggiano, Dijon mustard sauce

steamed Prince Edward Island mussels, white wine, shallots, curry, sliced apple, cream, basket of French fries