Three course dinner $35 per person plus tax and gratuity
CHERRY HILL RESTAURANT WEEK MENU
August 10th - August 16th


FIRST COURSE

JERSEY PEACH AND PROSCIUTTO
Stuffed with tallegio cheese, over speck prosciutto

HEIRLOOM TOMATOES
With crumbled feta cheese, arugula and pesto vinaigrette

LEEK AND GOAT CHEESE RAVIOLI
Crispy prosciutto, butter sage sauce

CHILLED CUCUMBER GAZPACHO SOUP

MAINE MUSSELS
Hot Italian sausage, zesty marinara


MAIN COURSE

CHILEAN SEA-BASS
Cauliflower and almond cucumber gazpacho

TAGLIATELLE BOLOGNESE
Domestic ground meat, truffle essence, tomato sauce

ROASTED CHICKEN
Bone-in, with rosemary truffle oil

8oz. RIB EYE STEAK
Potato gratin, saba vinaigrette

DESSERT
(daily desserts made by our pastry chef)