The HAPPY HOUR -- Monday-Thursday (5:30-7 p.m.)

If you're in the neighborhood in the early afternoon, the wine will be a-flowing, the beer will be a-pouring, and the oysters will be a-shucking. 

$1.50 Oysters

$3 Lager

$5 Red or White


MONDAY -- B.Y.O.B. & Poulet en Vessie

Been waiting for that perfect moment to pull the cork on a special bottle of vino? Have very particular taste in beer? If we told you we were boiling bouillon around pig-bladder-encased, truffle-laced Sasso chickens, and then melting foie gras confit into a sauce for said-chickens, is that something you'd be interested in? 

If you answered, "Yes," to any or all of those questions, you may need to clear next Monday night in your schedule, cause we're starting the week off right with B.Y.O.B. and Poulet en Vessie every first of the week.

[The Poulet sells fast, call or email to reserve yours before you arrive!]


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TUESDAY -- Date Night Menu Tous Compris

 

Warning! This is NOT your typical date night! This is the date night that makes all other date nights look as minuscule as a "short-fingered vulgarian." This is the date night that will keep your friendships alive through weekly traditions. This is the date night where you invite your friends and family while splurging over 4 courses and a few bottles of wine, but never reaching too deep into that pocket of yours.

Every Tuesday night, you have the opportunity to bring anyone you'd like to share this incredible deal with. For only $100/2ppl, you receive Chef Anthony's selection of 4 courses along with a bottle of red, white or rosé. Bring your best friend, significant other, or that person you swiped right on the other day! Note: this is reservation based ONLY. So don't forget to mention it when you call or book online!


SUNDAY -- Canard à la Presse

Developed in the historic Parisian restaurant, La Tour D'Argent, Canard à la Press (or Pressed Duck) starts with a whole roasted Muscovy Duck, a special, particularly gamey variety of the bird. After, all the good parts of the duck (i.e. the breasts, thighs, drumsticks, etc.) are filleted off the bone, and left to rest. In the meantime, the leftover bones and carcass are placed in a special duck-pressing mechanism that helps to squeeze out all of the good bone marrow, natural juices, and blood out of the beautiful bird, and then all that intensely-flavored liquid is folded into a cognac sauce. 

Served with whole salt-crusted beets, and a slew of seasonal veggies, there's only one way this isn't the best damn piece of poultry you've ever had, and that's if you came by Monday for the Poulet en Vessie!

[Cause it is a whole Duck, and cause it is rabbit season, please call to reserve your Canard if you can't live without it]