Newark Restaurant Week, January 18-24 | 5-10pm

3-COURSE CHEF'S DINNERS FOR $40

gratuity not included

Choose one item from each course 

APPETIZER 

Warm Smoked Winter Salad

(can be vegan or gluten-free upon request)

Roasted cipollini onions, smoked radishes, hakuri turnips, bleu sheep’s cheese, kale, Swiss chard, arugula, warm savory chicken broth vinaigrette

Ricotta Bruschetta (vegetarian)

Spicy tomato jam, caramelized onions, roasted garlic focaccia

ENTREE

Slow Cooked Beef Shank (gluten-free)

Roasted garlic corn polenta, sous vide herbed carrots, smoked tomato ragout, crispy leeks

Peruvian Half Chicken (gluten-free)

Green rice, fried plantains, lemon butter broccoli, ají amarillo sauce

Winter Veggie Pot Pie (vegan & vegetarian)

Squash, sweet and new potatoes, lentils, mushrooms, and kale, in a vegetable gravy flaky crust, seasonal side saladsalad

DESSERT

(Gluten-free option available upon request)

Apple Cider Fritter Sundae (vegetarian)

Warm fritter, cheddar ice cream, whipped cream, candied pecans

Carrot Cake (vegan)

Vegan caramel, toasted spiced walnuts, candied carrots