Thursday February 14, 2019
4 Course + Amuse | 89 per person
King Trumpet Mushroom
Foie Gras, Whipped Chestnut Cream
Scallop Mousse, Kaffir Lime & Lemongrass,
Shaved Brussels, Toasted Peanuts
Braised Short Ribs
Glazed Carrots, Celery Root Puree
Shortbread, Red Currants,
Candied Beet Meringue
3 Course Prix Fixe
Available Only On Wednesdays & Thursdays
No Substitutions Please
Chicken Liver Mousse
Braised Chanterelles, Crispy Skin, Pistachios,
Toasted Brioche, Lemon Thyme Honey
Turnips, Apple, Horseradish Malt Aioli
Rye, Whipped Goat Cheese, Arugula,
Olive Tapenade, Pistachios, Brown Butter sauce
Pan Seared Arctic Char
Black Lentils, Butternut Squash Puree,
Hickory & Marsala Wine Sauce
Broccoli Rabe, Fingerling Potatoes, Gyoza Sauce
Fingerling Potatoes, Cream,
Black Truffle & Parmesan Butter
Bartlett Pear Tart
Vanilla Custard, Toasted Almonds,
Ginger Anglaise, Salted Caramel Ice Cream
House-Made Ice Cream
2 Scoops & Biscotti
Wednesday – Friday: 4:00 pm – 6:30 pm
Saturday – Sunday: 4:00 pm- 5:30 pm
During our nightly Happy Hour, all raw clams and oysters are offered for half (1/2) price!
OHS petite platter and OHS grand tower are 25% off.
Please click on the link “Raw Bar” to see our offerings!
“Oysters are subject to change at anytime”
The full Dinner menu is also available, and the chef may offer select specials!
See you soon!