LUNCH PRIX- FIX

$21

FIRST COURSE:
Soup du Jour: ask your server for more information
Salmon Tartare: shallots, jalapeno, parsley, salt, pepper, olive oil, sriracha, arugula, potato chips
Mussels Fra Diavlo (GF): steamed PEI mussels, spicy tomato broth
Fried Calamari: spicy marinara
Sprouts Salad: crispy fontina risotto cake, hazelnut, Parmesan, truffle vinaigrette
Field Green Salad: local mixed greens, cherry tomato, shredded carrots,
candied walnuts, balsamic vinaigrette

SECOND COURSE:
Homemade Ricotta Gnocchi: prime beef bolognese sauce
Wine Pairing: Fattoria del Cerro Chianti
Jack’s Kobe Burger: cheddar cheese, bacon, lettuce, tomato, aioli sauce, bistro fries
Wine Pairing: 1924 Double Black Red Blend
Wild Atlantic Salmon (GF): corn, summer squash, heirloom tomato, corn fondue,
tarragon white wine
Wine Pairing: Gnarly Head Pinot Noir
Chicken Milanese: breaded and then pan fried, basil aioli, arugula salad on top,
pickled onions, tomatoes, shaved Parmesan and cherry tomato
Wine Pairing: Montinore Estate Almost Dry Riesling
Steak Au Poivre: USDA NY Strip, hand-cut pomme frites
Wine Pairing: 1924 Cabernet Sauvignon
Chicken Sandwich: pesto, mozzarella, fries
Wine Pairing: 152 Pinot Grigio

Consuming under-cooked meats, poultry, seafood, shellfish or eggs may increase your chances of food borne illness.

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