Rosemary and white wine braised Veal Osso Buco with porcini mushroom risotto and brown butter basted turnips. Served with a salad of mixed chicories, grilled Asian pear, pickled red onions, spiced toasted hazelnuts and champagne vinaigrette. This week’s dessert is a slice of Chocolate Decadence cake.

$29 per plate, 5-8pm