Wednesday, January 9th

Inspired by Chambolle-Musigny, France

Chefs’ Compositions

  • Coq au Vin (Chicken Stewed with Red Wine, Mushrooms, and Pearl Onions). Garden Salad with Haricot Vert, Sunflower Seeds & Lemon Vinaigrette. Gigante Beans with Kale Ribbons. 

    $14

  • Pork Roasted with Herbes de Provence. Herbed Potato Salad with Nicoise Olive Vinaigrette. Baby Carrots and Big Carrots with Chile Sauce.

    $14

  • Baby Carrots and Big Carrots with Chile Sauce. Garden Salad with Haricot Vert, Sunflower Seeds & Lemon Vinaigrette. Gigante Beans with Kale Ribbons. Herbed Potato Salad with Nicoise Olive Vinaigrette. 

    $13

    Vegan