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.

6/26 Menu:

• Grilled shrimp on a brussel sprout, pomegranate, cilantro and lime salad

• Beetroot ravioli with butternut squash, sage, brown butter, and parmesan

• Blackberry crumble