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Tonight’s menu features a fresh salad with ricotta, fennel, and dried cherries, followed by a duck duo with pan-seared breast, confit leg, and accompanying vegetables. For dessert, there's a cheese course with fig jam and candied pecans, folllowed by a Banoffee trifle layered with caramel, ganache, and caramelized banana.
$65 per person, excluding gratuity, tax, and beverages.
Reservations required.
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(No SPAM. No nonsense. We promise.)