April 7, 14, 21, 28

Few things lift the spirit better than a roast. Four Tuesdays in April, Chef Philippe Bertineau invites you for his third annual slow-roasted suckling pig dinners. Chef Bertineau's recipe will change weekly from a fragrant traditional fennel/black pepper/garlic/rosemary stuffing to "façon Niçoise” and for the full...

From $34 per person


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