summer restaurant week menu

July 21 through September 1 2025

$60.00 (All bottles of wine with RW are 30% off)

Adds on for $10.00: Shishito peppers or Fig Toastine

Appetizers

Sauteed brussels sprouts with olive oil, shaved almonds, cranberries, piment d'espelette and balsamic reduction.

Baked escargots in a shell with our garlic and butter sauce.

Diced watermelon, arugula, goat cheese, balsamic, roasted almonds.

Pan seared frog legs with our provençal sauce (garlic, butter, parsley).

Pan seared butterfly salmon with a lemon-pepper crust over a bed of ratatouille provençal.

Zucchini noodles, avocado mash, basil pesto (no nuts), vegan parmesan.

Two Cheese: Fromage D’Affinois and Gruyere (Served with French baguette, walnuts, grapes, sliced green apple and fig jam).

Chef’s recipe with sugar, butter and salty caramel.

Rich custard base filled in a half lemon shell filled topped with a layer of hardened caramelized sugar.