New Haven Restaurant Week comes around twice a year in New Haven, in the Spring and Fall, and each edition has a unique feel. Spring is all about the freshness of the new season, and Fall delivers chilly-weather satisfaction to everyone craving heartier food fashioned from harvest bounty. Take a look at our special menu and join us!

DINNER
Monday–Friday, November 4–8, 2019, dinner only
$34, three-courses (beverage, tax, and gratuity not included)
add $19 for wine pairing (wine: 3 oz / dessert: 1.5 oz)

appetizers (choose one)

romaine salad
romaine lettuce, cranberry, red cabbage, grape tomato, caramelized walnuts, blue cheese dressing

galician soup
chorizo sausage, chicken, savoy cabbage, potatoes, white beans, bacon

shrimp causa
shrimp, potato purée, ají amarillo, black olives, avocado

entrées (choose one)

atlantic salmon
vegetable-beluga lentil salad, ginger-cilantro-coconut milk broth

duck leg confit
white beans, carrots, romanesco, cauliflower, tomato, dijon mustard, lavender, apple cider gastrique

wild mushroom risotto
seasonal vegetables, diced tomato, fresh garbanzo bean, truffle oil, truffle zest

desserts (choose one)

white chocolate mousse
strawberry coulis, hazelnut brittle, petit palmier

pineapple cake
pineapple flambé, vanilla, pineapple ice cream