February 25 – March 1 | $35
There’s something about Restaurant Week that makes foodies lean in a little closer. It’s the excuse to order the short ribs. To split an appetizer you wouldn’t normally try. To say yes to the steak instead of the sensible option.
From 2/25–3/1, we’re serving up a three-course Restaurant Week menu for $35 that feels a little indulgent, a little gourmet, and completely worth it.
No tiny portions. No overthinking it. Just good food done right.
Dine-in only. Available while supplies last.
Roasted Brussels Sprouts
Flash fried, then tossed in a maple stout glaze with bacon and toasted pecans. Sweet, salty, crispy — the kind of sprouts that convert people.
Shrimp & Corn Fritters
Golden, crunchy on the outside, soft inside, finished with a chipotle-lime aioli that brings just enough heat.
Pulled Pork Street Tacos
Smoky pork, cider slaw for crunch, pickled jalapeños, and chipotle crema. Messy in the best way.
Stout French Onion Soup
Rich, savory broth topped with Gruyere and a toasted crostini. Deep flavor, no shortcuts.
OR
Garden Salad
Fresh greens with your choice of dressing — simple, clean, classic.
Braised Short Ribs
Slow-braised until fork-tender, served over garlic mashed potatoes and finished with the braising jus and bright citrus gremolata. Comfort food, but elevated.
Roasted Garlic Alfredo
Lemon-thyme marinated chicken over creamy roasted garlic Alfredo, tossed with cavatappi, wilted spinach, and cherry tomatoes. Rich without being heavy.
8oz NY Strip
Hand-cut, pan-seared, topped with stout butter, and plated with honey-roasted Brussels sprouts and garlic parmesan fingerling potatoes. Straightforward. Done well.
Restaurant Week is when the kitchen gets to flex a little and the foodies get to indulge without overthinking the bill. Three courses. $35. A table full of plates you’ll want to taste.
Come hungry. Leave planning your next visit.
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