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!

November 5 – 9, 2018
New Haven Restaurant Week
dinner only, Monday through Friday

Monday–Friday, November 5–9
$34.10, three-courses (beverage, tax, and gratuity not included)
add $19 for wine pairing (wine-3oz./dessert-1.5oz.)

appetizers (choose one)

clam-shrimp soup
baby shrimp, clam, celery, potato, bacon, carrot, leek        

kale salad
local kale, parmesan cheese cracker, apple, dried cranberry, creamy dijon-apple cider vinaigrette
braised boneless short ribs
parsnip purée, celery, carrot, green pea

entrées (choose one)

cod fish
home salted cod fish, fingerling potato, chickpea, carrot, potato-leek cream

duck confit risotto
shredded duck confit, arborio rice, sun dried tomato, baby spinach, scallion, green pea

roasted vegetables, bell pepper, eggplant, zucchini, yellow squash, fennel, romesco sauce, blue cheese foam, toasted almond

desserts (choose one)
white chocolate mousse
bittersweet chocolate, rice crispy, orange peel, caramel

bread pudding
coffee sauce, chocolate-hazelnut ice cream

caramel custard flan
lemon peel ice cream