Greenwich Restaurant Week 2025
Celebrating its 10th anniversary
March 31st to April 6th
RESTAURANT WEEK LUNCH
2-Course $39/ 3-Course $49
APPETIZER
SPRING VEGETABLE CHICKEN CONSOMME
asparagus, fiddlehead ferns, spring onion, carrots, turnips
KING SALMON TARTARE
sweet peas, tarragon, avocado, herb oil
CRISPY GOAT CHEESE & ROASTED BABY BEETS
baby gem lettuces, red wine vinaigrette
ENTRÉE
RICOTTA GNOCCHI ARRABIATA
eggplant, beefsteak tomato, red pepper, white wine
MONKFISH “A LA PLANCHA”
foraged mushrooms, asparagus, fingerlings, O.B,B.
HOUSE CURED DUCK CONFIT
french green lentil ragout, baby carrots & turnips, spinach
mustard-creme fraiche sauce
DESSERT
ECLAIR DU JOUR
ISLE FLOTTANT
pistachio anglaise, meringue
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RESTAURANT WEEK DINNER
2-Course $59/ 3-Course $69
APPETIZER
SPRING VEGETABLE CHICKEN CONSOMME
asparagus, fiddlehead ferns, spring onion, carrots, turnips, parmesan
KING SALMON TARTARE
sweet peas, tarragon, avocado, herb oil
BAKED MERRY GOAT ROUND CHEESE
roasted baby beets, baby gem lettuces, red wine vinaigrette
ENTRÉE
RICOTTA GNOCCHI PRIMAVERA
foraged mushrooms, fiddlehead ferns, asparagus, spring onion, nettles,
white wine sauce
AMERICAN STURGEON
morels, white asparagus, wood sorrel pesto
DUCK CASSOULET
duck confit, pork belly, sausages, tarbais beans
DESSERT
ECLAIR DU JOUR
CREPES SUZETTE
orange sauce, cointreau ice cream