Our Friday dinner series is back all month long with a new three-course menu each week, paired with three wines and sourced as locally as possible. A new reason to come back every Friday.

6/19 Menu:

• Quinoa tabbouleh made with mint, cucumber, bell peppers, and herb de provence dressing

• Smoked chicken and mushroom risotto with shaved parmesan

• Citrus meringue tart