Lunch Menu
Starter
Seasonal wild greens with pears, hazelnuts, and a grain mustard vinaigrette
Entrée
Braised beef shortrib and artisan pasta served boneless with wild mushrooms, smoked cipolline onions, roasted tomatoes, shaved reggiano, and a pistachio pesto
Vegetarian Entrée
Grilled marinated portobello mushroom napoleon with farro risotto, leeks, roasted onions, and pine nuts in an herbed goat cheese sauce
Dessert
Lemon custard tart with fresh strawberries, fennel shortbread, and a citrus-vanilla syrup
Heading using the h3tag
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