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Mother’s Day Dinner
Prix Fixe – 75 p.p.

Amuse Bouche


Salmon Tartare
served with house-made chips


Beet Salad
oven roasted red and golden beet, goat cheese mousse, red and yellow beet coulis, shaved radish and fennel



Choice of

 Seared Codfish

jumbo green asparagus, tarragon hollandaise

Vegetable Grain Risotto 
risotto-like faro and barley, seasonal vegetables


N.Y. Strip*

10 oz strip, bone marrow butter, rosemary fries




Artisanal Cheese and Salad
Petits Fours

No substitutions

Executive Chef – Sebastian Chaoui

*Individually crafted thick cut portions. Please allow additional 20 to 25 minutes for well done temperature selection

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